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Old 03-18-2011, 03:54 AM   #1
Feb 2011
Des Moines, IA
Posts: 95
Liked 2 Times on 2 Posts

So the story is pyramid is no longer being sold here in Iowa and one of my favorite beers is MacTarnahans amber ale (same brewery). Don't know what got up the distributors butt (guessing it wasn't sold well), but it sucks not getting my Mac's fix! Does anyone know of a good partial mash amber ale recipe involving heather? REALLY appreciate any help!

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Old 03-18-2011, 08:54 PM   #2
Feb 2011
Vancouver, WA
Posts: 79
Liked 2 Times on 2 Posts

A Highland Heather Ale and a Mac clone for you:

Highland Heather Ale

5 US. Gallons (19 L), extract with grains



IBU’S = 22

SRM= 17.0

Alcohol 5.2% by volume


3.3 Lbs. (1.5 kg) Muntons light malt extract syrup

2.0 Lbs. (.9 kg) Muntons light dry malt extract

1.0 Lbs. (.45 kg) British Marris Otter Malt

4 oz. (113 g) Roasted Barley

2.0 (56 g) Ounces Heather tips (boil 30 minutes)

2.0 (56 g) Ounces Heather tips (dry hop)

1 teaspoon (5 ml) Irish moss (boil 60 minutes)

3.5 AAU Kent Goldings hops (bittering hop, boil 60 min.)

(0.75 Oz. (21 g) of 4.7% Alpha acid)

2.4 AAU German Hallertau Hersbrucker hops (bittering hop, boil 60 min.)

(0.50 Oz. (14 g) of 4.7% alpha acid)

White Labs WLP001 California Ale yeast or Wyeast 1056 American Ale yeast

O.75 cup (180 ml) of corn sugar for priming.

Step by step instructions

Steep the 2 crushed malts 3 gallons (13.5 L) of water at 150º (66 C.) for 30 minutes. Remove grains from wort, add the malt syrup and dry malt extract and bring to a boil. Add the Golding hops, Hersbrucker hops, Irish moss, and boil for 60 minutes. Add the first addition of Heather tips for the last 30 minutes of the boil. There are no finishing hops in this recipe.

Now add wort to 2 gallons (9 L )cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. (25 L) Cool the wort to 75º (24 C.), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 65 ° (18 C.), and hold at this temperature until the beer has finished fermenting. Add the last 2 ounces (56 g) of the Heather Tips just as you would if you were to be dry hopping, by adding them to the beer when the fermentation is done. Let the Heather tips dry hop in the beer for about 5 to 7 days, then bottle and enjoy!

All grain option:

This is a single step infusion mash. Your grain bill will be 8.25 Lbs (3.75 kg) British Marris Otter Pale 2-row malt and 4 oz. (113 g) British Roasted Barley. Mash crushed grains together at 150 º (66 C.) for 60 minutes. Collect approximately 7 gallons wort (32 L) to boil for 90 minutes and have a 5.5-gallon yield (25 L). Lower the amount of the Kent Golding hops in the boil to 0.50 (14 grams) ounce to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.

Scottish Ale (McTarnahan’s Clone)

makes 5 gallons

6.6 lbs Light Malt Syrup
1½ lb 40L Crystal Malt
½ lb Dextrin Malt
1 oz. Cascade Hops (boil 60 min)
½ oz. Cascade Hops (boil 30 min) (8 HBU’s total of first 2 hop additions)
½ oz. Cascade Hops (finishing hops, boil last 1 min)
½ tsp Irish Moss boil 45 min)
¾ cup corn sugar for bottling
White Labs Edinburgh Ale Yeast

original gravity 1.050
final gravity 1.018
alcohol content 4.5%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1 oz boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add ½ oz boiling hops for last 30 minutes of boil. Add finishing hops for last 1 minute of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.
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