Mac & Jack Amber recipe needed.

Mac & Jack’s African Amber (5 gallon, extract with grains)

OG=1.060
FG=1.018
IBU’S = 38
Alcohol 5.5% by Volume

Ingredients

6.6 lbs. Muntons Light malt extract syrup
0.5 lbs. Muntons light dry malt extract
1.0 lb. Munich malt
0.5 lb. Crystal Malt 80L
0.5 lb. Carapils (dextrin) Malt
9.3 AAU Centennial hops (bittering hop) (1.0 oz of 9.3% alpha acid)
6.2 AAU Cascade hops (aroma hop) (.75 oz of 8.3% alpha acid)
4.1 AAU Cascade hops (dry hop – pellets work best) (0.5 oz of 8.3% alpha acid)
1 tsp Irish moss for 60 min
White Labs WLP005 British Ale yeast or Wyeast 1098 British Ale yeast
O.75 cup of corn sugar for priming.

Step by step

Steep crushed malts in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add malt syrup, malt powder, and bring to a boil. Add Centennial (bittering) hops, Irish moss and boil for 60 minutes. Add aroma hops (Cascade) for the last 2 minutes of the boil.

When done boiling, strain out hops, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and ferment for 10 to 14 days. Add the 0.5 oz of Cascade pellets to dry hop your beer for about 5 –7 days, then bottle your beer and enjoy!

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Mac & Jack's Amber
Another Northwest favorite recreated for us by customer Dave Frombach. This Amber is both malty and hoppy. Not bitter but well seasoned with Hallertau hops. I suggest dry hopping (adding the final ounce of Hallertau to the secondary fermenter or keg) for even more flavor.
7 lbs Light Malt Extract
1 lb Munich Malt
1 lb British Crystal Malt 55L
3/4 lb Wheat Malt
1/4 lb Special B Malt
1/8 lb Chocolate Malt
2 oz Cascade 12 HBUs (Boiling)
1 oz Hallertau Hops (15 min)
1 oz Hallertau Hops (2 min)
Wyeast London ESB #1968 Ale Yeast
1 1/4 cup Dry malt extract (bottling)
Make a mash by adding the grains (Munich, Crystal, Wheat, Special B, and Chocolate malt) to 3 quarts of water and heat to 152º. Hold at 152º for one hour, then sparge(rinse) with 6 quarts of water at 170º to make 1 1/2 gals. of wort. Add the light malt extract to the 1 1/2 gals. of wort and bring to a boil. Add the 2 oz. of Cascade hops and boil for 45 mins. Add 1oz. of Hallertau hops and boil for 13 mins. Add 1 oz. of Hallertau hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.

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