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Mac and Jacks Plus
American Amber Ale • Partial Mash • 5 gal
This is a clone of the famous Mac & Jacks African Amber with a slight twist on the hop profile. I have kept the Centennial and Cascade hops in the boil but have decided to Dry hop with the New Zealand Riwaka Hops which have a similar AA and citrus flavor/aroma as cascade but with a grapefruit twist. A change from my first attempt at this beer which all my friends who have had the beer in the NW said was spot on, this one will be a slight bit more aromatic and a bit stronger.
December 30, 2008 pm 05:59pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 7 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Centennial - 8.8 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 oz
Cascade - 5.6 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 5.5 AA% whole; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Mash Grains @ 150* for 45-60min Bring to Boil and add Liquid Extract Add Centennial hops for 60 min with 15 min left as Cascade/Riwalka Hops With 2min left add Honey and Irish Moss Add to Primary and cool to 70*, pitch yeast. Ferment for 4-7 days untill activity almost stops Strain and switch to Secondary and add Riwalka Hops to Dry Hop for 1-2 weeks. Keg and add bottling sugars and chill at 30-35* for 1 week. Drink and enjoy the Liquid Ambrosia
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.015 | |
| Color: | 13.0 SRM | 10 - 17 | |
| Alcohol: | 7.6% ABV | 4.5% - 6% | |
| Bitterness: | 50.1 IBU | 25 - 40 | |
Discussion
Exact same discovery
2009-06-19 8:04pm
Funny the change to NZ Riwaka...did the same thing when my LHBS was out of the Cascades. So I did both an aroma AND dry hop with NZ Riwaka...I've gotten RAVES on it from my recipe, which is a close variant, minus the honey. Also added an oz of sweet orange peel 30 min into the boil. NZ Riwakas FTW...excellent hop varietal. Love the MnJ
Love the NZ Hops
2009-06-22 6:14pm
MY LHBS carries almost all of the available NZ hops right now, their Green Bullet is also a great bittering hop with high AA. I have tried 4 or 5 of the NZ hop varieties now and love them all, besides helping the hop market by having an opposite harvest time than the US they know how to grow some hops down there. Definitely NZ hops FTW
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