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Would have been best to let it ferm out naturally but yeah, kegs.

Maybe I'll start a new thread. Hehehehe. Brew the African Amber recipe. It's better!

Red Bird is just getting started of course. They have a crisp contract brewed Kolsch and a decent IPA. I helped him design a hoppy citra/cascade pale as his first house brewed ale but not available yet. Still working the bugs out of it and the system yet. They also have the tacos so win-win...

Had a red ale at Marten/Naked Pig in Vernon today. A little like M&J's. Much drier finish and more bitter but just as quaffable.

I think you are right. 1.016 is key to the mix. The yeast strain doesn't matter as much from my angle. I've tried a few English yeasts that work equally as well. M&J is rumored to either crash or stop the fermentation at 1.016 but I'm unsure whether their house yeast wants to go beyond that...

Well I'll be damned. I didn't know that. I was brewing with Redbird right across the street a few weeks back and was thinking about the Shaftebury thing. Hehehehe. Right under my nose the whole time. I'm not sure it was Shaftebury's original system though. I remember when they installed the new...

African Amber really reminds me of an early micro from the Vancouver, British Columbia area which began around the same time as M&J's. It was called Shaftebury Cream Ale. It wasn't a cream ale by style but similar to M&J's. A few breweries started making this easy drinking style which became...

Update: I still think the recipe is right there now that everything has been dialed in... BUT there were two problems in the last brew that warrant sharing. 1. I goofed and mashed at 156F instead of 154F. 2. I usually ferment in a temp-controlled fridge but ran out of space. I didn't have...

I just made another 10gal batch of this. It's waiting to be kegged. I'm running out of my citra IPA and my barleywine needs a couple more months yet. Cheers!

If you simply swapped the Cascade and Centennial additions you'll be about 10-15 IBU short. I pre-measure my hops into labeled solo cups during the sparge because I've done this by accident before too. The overall difference will be minor other than bitterness. You may want to boil some more...

The brewery uses C60 so that's what I use. Like you, I usually prefer to use a lighter crystal in my hoppy beers (3-5%) to help to let the hops shine. This is an old skool brew so I go 10% crystal. The resulting color is not too dark. More importantly, the malt flavor is the same but my hops are...

Our recipes are so close. ---- 9.25 Kg Pale 2-row 0.5 Kg Carapils 1.0 Kg Caramel Malt - 60L 0.8 oz Summit (Hop Union) [17.5%] - Boil 60 min 1.0 oz Cascade (Hop Union) [5.5%] - Boil 15 min 2.0 oz Cascade (Hop Union) [5.5%] - Boil 5 min 2.0 oz Cascade (Hop Union) [5.5%] - Dry Hop 7 days 1...

Our recipes are so close. ---- 9.25 Kg Pale 2-row 0.5 Kg Carapils 1.0 Kg Caramel Malt - 60L 0.8 oz Summit (Hop Union) [17.5%] - Boil 60 min 1.0 oz Cascade (Hop Union) [5.5%] - Boil 15 min 2.0 oz Cascade (Hop Union) [5.5%] - Boil 5 min 2.0 oz Cascade (Hop Union) [5.5%] - Dry Hop 7 days 1...

Yes. I ferment this one at 68F and let it rise to 70F after 4 days for a D-rest. So, not as low as it can go but also not at high either. Crash to 40 and keg. And then age for 2-3 weeks cold.

Yeah no problem. 10 gal. Beersmith handles that conversion with just a few mouse clicks.

We're going stateside in the morning for a day trip. I hope we can find some M&Js in Omak.

Harguf, Homebrew Heaven's recipe looks pretty dark and high on the IBUs. 12-13 SRM is where you want to be and about 35 IBU. The roasted barley is likely added just for color but shouldn't be there. You can't go wrong using either my last recipe or dwightr8's last recipe. Beersmith converts to...

Hey, if anyone from Mac & Jack's is reading this post about the African Amber clone, please comment on anything we should be doing differently, even if it's just to say "more crystal" or "lower fermentation temp." Feedback is appreciated. Cheers!

My Final Recipe: I recently learned a lot about the original from having a growler of African Amber all to myself over a couple of days. The last side-by-side tasting was humbling because I thought my recipe was so close. The beer was fantastic and two kegs were quickly vaporized by friends...

Not sure whether you brewed this or not but I usually split the batch into 2 fermenters. Sometimes I use different yeasts in each fermenter and even dry hop each differently so I'm not knocking back 10 gal of the same brew. Once in a while I've even hopped the WP differently after the first 5...