American Amber Ale Zach & Jack's African Amber

[McTarnamins]

Hey Mac and Jacks fans-

I have a 5 gallon batch of this beer bottled right now.. It;s been 5 days and tonight I am gonna pop one and give it a try.. Cant wait! (Though I have a bad cold and I am afraid I wont be able to taste or smell anything).. I'll let ya know how it is..

Here is the recipe in my Beersmith
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Mac and Jacks Clone
Brewer: Chris Hiles
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.064 SG (I undershot, as usual 1.055)
Estimated FG: 1.106 (I hit 1.016)
Estimated Color: 12.9 SRM
Estimated IBU: 32.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs 0.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 60.87 %
2 lbs 0.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 17.39 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.70 %
1 lbs Munich Malt (10.0 SRM) Grain 8.70 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
1.00 oz Cascade [7.20 %] (Dry Hop 14 days) Hops -
1.00 oz Centennial [8.00 %] (60 min) Hops 26.4 IBU
0.23 oz Centennial [9.40 %] (60 min) Hops 6.4 IBU
1.00 oz Cascade [5.50 %] (5 min) (Aroma Hop-SteepHops -
1.50 oz Cascade [5.50 %] (0 min) (Aroma Hop-SteepHops -
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.53 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.60 gal of water at 165.9 F 154.0 F



I have a few variations from Ohio Dad's Recipe, but it's pretty close (I used two different pale malts because I had a few pounds of each laying around that I wanted to use up)

Looks like a good recipe of one of my favorite beers from when I used to live in Seattle area. I'm buying the grains today. Cheers all.

 

[mattdev]

I'm excited to brew this next week! If only I could find a place in town that had Mac and Jack's on tap...

 

[GroosBrewz]

I'm excited to brew this next week! If only I could find a place in town that had Mac and Jack's on tap...

You're kidding right?? About find this on tap in Portland..

 

[mattdev]

You're kidding right?? About find this on tap in Portland..

I haven't seen it in awhile. Last place I saw it was Old Town Pizza, but it wasn't there last I checked.

 

[McTarnamins]

Salty's on Marine Drive used to have it on tap. Didn't the last time I was in town. I'll be in PDX in Feb, let me know where I can find it if it's still on tap. Otherwise i'll be a Rogue in Pearl and McMenamins Edgefield.

 

[mattdev]

Old Town Pizza (MLK) still has it. I went and did some "research" just for reference.

Brew day tomorrow, so we'll hope for the best!

 

[mattdev]

This stuff is delicious! It turned out slightly thinner than normal Mac and Jack's but I can probably attribute that to a few errors during the brew process.

 

[GroosBrewz]

This stuff is delicious! It turned out slightly thinner than normal Mac and Jack's but I can probably attribute that to a few errors during the brew process.

Awesome! Glad the recipe turned out for you.. I wonder if you could add some oats or something for more body?

 

[GroosBrewz]

I haven't seen it in awhile. Last place I saw it was Old Town Pizza, but it wasn't there last I checked.

Sorry, wasn't trying to be a smart ass but I was amazed you would have a hard time finding this in tap in Portland.. You can't go to any bar in Eastern Washington without MAc and Jacks on tap.. I figured in Portland it was a no-brainer.. Probably because there is more competition for tap space in Portland than in E. Washington... It sure is a fantastic beer though.. If you can find it in Nitro pour it's a little piece of heaven....

 

[ftlstrings]

Nom nom...

 

[allaboutduncan]

Alrighty, I'm going to try this as my first partial mash/BIAB recipe in a week or two. Back in 2003-2004 I went to a web developer conference in Seattle and I remember having pint after pint of a local amber beer with a lion on the label and African in the name.

So, after recently getting into brewing, I'm looking through my BYO Clone Magazine and I see a label with a lion on it called Mac and Jack's African Amber. I realize this has to be the beer I've been thinking about for 7+ years. Reading these posts about it being a local, draft only Seattle beer - I'm 100% this is what I had.

Can't wait to try this one out and thanks for all the info and help.

 

[McTarnamins]

Alrighty, I'm going to try this as my first partial mash/BIAB recipe in a week or two. Back in 2003-2004 I went to a web developer conference in Seattle and I remember having pint after pint of a local amber beer with a lion on the label and African in the name.

So, after recently getting into brewing, I'm looking through my BYO Clone Magazine and I see a label with a lion on it called Mac and Jack's African Amber. I realize this has to be the beer I've been thinking about for 7+ years. Reading these posts about it being a local, draft only Seattle beer - I'm 100% this is what I had.

Can't wait to try this one out and thanks for all the info and help.

I have the grains and just need to brew it. I'm also BIAB and am sure it will be great. I brewed an Irish Red and Wiehenshephaner Wiess this weekend so it will be some several before I brew the Mac and Jacks. This is one of the best beers from the seattle area.....but not Portland. Cheers.

 

[biggben]

This is a clone of the famous Mac & Jack's African Amber. Adapted from a BYO recipe. Added a few more hops and a little more color. Anxious to see how this one turns out...

Zach & Jack's African Amber
Brew Type: All Grain Date: 1/21/2008
Style: American Amber Ale Brewer: Ohiodad
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 77.09 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 77.27 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.09 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.09 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.55 %
1.00 oz Centennial [10.00 %] (60 min) Hops 29.2 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.2 IBU
1.50 oz Cascade [5.50 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (dry hop) 14 days
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.054 SG (1.045-1.056 SG) Measured Original Gravity: 1.055 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 12.0 SRM (11.0-18.0 SRM) Color [Color]
Bitterness: 32.4 IBU (20.0-40.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 5.16 % (4.50-5.70 %) Actual Alcohol by Volume: 6.52 %
Actual Calories: 240 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 9.00 lb
Mash Grain Weight: 11.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.13 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 13.75 qt of water at 167.1 F 155.0 F 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.3-2.8 vols)
Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F

Oops.. removed the retired part!! A friend of mine who used to bring these back from the NW for me told me they stopped making this one.. Guess he was wrong! Sorry to cause the alarm!

Ok so how long do you primary this for???

 

[biggben]

oh and do you rack to secondary for the dry hop period?

 

[vtec4me21]

Ok so how long do you primary this for???

oh and do you rack to secondary for the dry hop period?

I would primary for about three weeks, take some gravity readings until it's done.

You can dry hop in primary and rack right off that or dry hop in secondary. Dry hop for 5 to seven days or until you think it tastes right. Remember dry hopping is about aroma, and you'll pick up a bit more of that after the beer has aged a bit and carbed up. The never ending debate is about primary only or rack to secondary. Both work fine, personally I just use my primary for the entire time and dry hop in there as well. The beer I've brewed has turned out fine. I figure not racking to secondary is good because that's one less chance to pick up an infection.

 

[bothra]

I brewed this a couple weeks ago, just moved it to secondary for the dry hop.

I used some american ale II slurry from a local brewpup and to my surprise SG was sitting at 1.010 so I'm thinking it'll be a little drier than the original.

I used to live in PNW but haven't had this beer since, about 7 years now. Looking forward to it, sample was good.

Thanks for the recipe!!

 

[beerspitnight]

I spent a half hour milling all the grains for this brew at the local craft brewery this afternoon. We are brewing this on Sunday and I think we have an ounce or two of whole leaf cascade hops available for dry hopping. Also, we don't have access to liquid yeast, so we are going to pitch safale 05. I'm looking forward to making it and will report back as it goes.

 

[Demadbeerscientist]

Man do I miss drinking in the north west.
Will be brewing this one up on Monday.

 

[biggben]

This is a clone of the famous Mac & Jack's African Amber. Adapted from a BYO recipe. Added a few more hops and a little more color. Anxious to see how this one turns out...

Zach & Jack's African Amber
Brew Type: All Grain Date: 1/21/2008
Style: American Amber Ale Brewer: Ohiodad
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 77.09 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 77.27 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.09 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.09 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.55 %
1.00 oz Centennial [10.00 %] (60 min) Hops 29.2 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.2 IBU
1.50 oz Cascade [5.50 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (dry hop) 14 days
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.054 SG (1.045-1.056 SG) Measured Original Gravity: 1.055 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 12.0 SRM (11.0-18.0 SRM) Color [Color]
Bitterness: 32.4 IBU (20.0-40.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 5.16 % (4.50-5.70 %) Actual Alcohol by Volume: 6.52 %
Actual Calories: 240 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 9.00 lb
Mash Grain Weight: 11.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.13 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 13.75 qt of water at 167.1 F 155.0 F 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.3-2.8 vols)
Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F

Oops.. removed the retired part!! A friend of mine who used to bring these back from the NW for me told me they stopped making this one.. Guess he was wrong! Sorry to cause the alarm!

ok so i made this recipe but i mashed at 153 degrees instead of 155 would this make it taste different because it tasted sweeter than a normal mac and jack? also would bottling at a higher temp make it sweeter? cuz my bottling room is set to 75.

 

[JacksSpleen]

Just cracked one of these tonight after 2 weeks in the bottle... couldn't wait any longer . All I can say is this is going to be mighty good in a couple of weeks. The only thing I changed from the original recipe was that I used 9lbs of Maris Otter for the base and the British Ale Wyeast 1098 as GroosBrewz suggested and I’m glad I did.

Thanks for recipe as this is one of my favorite brews.

As to the mash temp question. This was my 3rd AG batch so I have no idea but I'm some of the more knowledgeable people here do.

 

[Cascadegan]

I feel like an idiot for never having tried this and being born and raised in the northwest!

 

[dwightr8]

Brewed a batch of M & J's last week using yeast harvested from a keg (I live near the brewery). Gravity went from 1.060 to 1.014 in 4 days. I'd have to say the yeast is definitely healthy. Hopefully it doesn't get too dry. My question is how do M & J's get their beer to stay cloudy? I read someplace they may put a little wheat in theirs. Anybody know for sure?

Cheers,

Dwight

 

[McTarnamins]

Brewed a batch of M & J's last week using yeast harvested from a keg (I live near the brewery). Gravity went from 1.060 to 1.014 in 4 days. I'd have to say the yeast is definitely healthy. Hopefully it doesn't get too dry. My question is how do M & J's get their beer to stay cloudy? I read someplace they may put a little wheat in theirs. Anybody know for sure?

Cheers,

Dwight

Dry hopping without filtering usually makes the beer slightly more cloudy. I brewed my clone version of this recently and dry hopped 1oz of cascade for 7 days. It came out with a slight cloudy look.

 

[biggben]

Ok i think that the yeast might be to fruity of a yeast. I live here in the northwest and drink mac and jack all the time i sat the two side by side very similar beers. the hops are dead on but its definitely sweeter than original mac and jack. i am going to try a couple of different yeast strains to try and narrow it down. Wish me luck.

 

[dwightr8]

Ben,
You need to harvest some of the real m&j's yeast from a growler or keg. It's really easy to do and in the long run will save big $$$! I harvested from a keg but it should work fine from a growler. All you need to do is get a growler of m&j's, let it sit for a few days to let the yeast settle out (it would be best to use a clear growler so you can see what going on), and carefully pour most of the beer out (and drink it - important step). Using DME, make about a liter of 1.040-1.050 wort (good pictorial on it here: https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/) At step 6 add the yeast from the growler instead of yeast from a package. I basically followed this procedure for my latest batch. It's dry hopping in the secondary now but from a little I have sampled it tastes really good. The gravity was down to 1.012 after about a week in the primary so the yeast was certainly viable! I'll have to do a side by side when it finishes and let you know. Also lots of good info in the Fermentation & Yeast forum: https://www.homebrewtalk.com/f163/.

Good luck.

Cheers,

Dwight

 

[biggben]

ok so my question is if i go to the bar and get a few glasses of mac and jack will it work the same as the growler? they have it on tap from the keg. otherwise i will have to go to redmond. and for future reference can you do the same from a 22 of craft beer that has been bottle conditioned?

 

[dwightr8]

Most bars will fill a growler for you. As far as a 22 goes, if you let it sit for a while (a couple of days or so) and you see sediment in the bottom you should be good to go. With the amount of yeast you would get from a 22 you would probably want to only use maybe a cup of wort and build up to over a couple of iterations to a liter or 2. I've sampled my beer a couple of times now and it's looking really promising. Next week I'll go down to m&j's and pick up a growler so I can do the side by side.

Cheers,

Dwight

 

[biggben]

thanks for the info im head on out to grab a growler (for my wifes bday lol)

Cheers

 

[Demadbeerscientist]

107 today in Fresno brewing this one up again! No need for insolation on the mashtun today held at 154 for 65 min

 

[HammelBrau]

I brewed this one up and, by the weight of the keg, would say I have about half a pint left. The only bad thing I can say about this one is that I only brewed 5 G of it. I'll be doing a double batch this weekend in hopes of it lasting a little longer. With the friends that now know I will soon have this on tap, however, that might be wishful thinking.

Thanks again for the recipe. I agree with an earlier post that dry hopping is a must. I did it all in primary and she came out lovely.

Cheers...