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Mac & Jacks African Amber Clone

188 calories 20 carbs
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Nilo/Mac & Jacks Brewing
Rating:
51

Calories: 188 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday November 9th 2016
1.057
1.015
5.41%
31.25
13.33
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.80 lb United Kingdom - Pale 2-Row8.8 lb Pale 2-Row 38 2.5 66.7%
2.20 lb American - Munich - Light 10L2.2 lb Munich - Light 10L 33 10 16.7%
1.10 lb American - Caramel / Crystal 80L1.1 lb Caramel / Crystal 80L 33 80 8.3%
1.10 lb American - Carapils (Dextrine Malt)1.1 lb Carapils (Dextrine Malt) 33 1.8 8.3%
13.2 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil 60 min 23.19 25%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 15 min 8.06 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 16.7%
1 oz Cascade1 oz Cascade Hops Plug 7 Dry Hop 6 days 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Strike at 166.5 F Infusion 155 °F 60 min
3.75 gal Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc T Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Three liquid packs of yeast (target >230 billion cells. Overpitch with 4 liquid packs if dates questionable.
Grain increased and efficiency estimate decreased because this is first all-grain attempt.
Increased 15 min boil hops from .5 to .75 to raise IBUs.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-06 22:33 UTC
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android galaxy 07/03/2018 at 12:09am



android galaxy 07/03/2018 at 12:09am
How long should we be letting this one sit in the fermentor?


Sam_abq 07/03/2018 at 01:38pm
I let it sit 4 weeks, but I had a leaking fermentor, lost half the batch and the remainder was quite oxidized, so I can't vouch for how it would turn out if properly done.


Rubberduck Bruing 07/20/2019 at 07:20pm
5 of 5

Pretty damn good! Keg is tapped and going to a party tonight.


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