Mad Jack’s Hoppy Amber Ale

ABV: 6%

IBU: 33

SRM: 12-13

OG: 1.061

FG: 1.015

Link to article

Brewed 43 times


  • 7 lb Amber dry malt extract
  • 1 lb Munich malt
  • 0.6 lb Caramel 80°L malt
  • 0.5 lb Carapils malt
  • 1 oz Centennial hops, 9.3% a.a (60 min)
  • 0.5 tsp Irish Moss (10 min)
  • 1 tsp Yeast Nutrient (10 min)
  • 1 oz Cascade hops, 6.5% a.a. (5 min)
  • 1 oz Cascade hops, 6.5% a.a. (dry Hop)
  • (2) Safale S-04 yeast
    • Other yeast options: Imperial House, Wyeast British Ale 1098(2), White Labs WLP007 Whitbread (2), LalBrew® Nottingham English Ale Yeast, or Mangrove Jack’s M42.
  • 4 oz corn sugar for priming


Yield: 5 gallons

Original Gravity: 1.061

Final Gravity: 1.015

ABV: 6%

IBU: 33

SRM: 12-13


Steep the grains at 160°F for 30 minutes. Stir in the extract and bring to a boil.

Boil for 90 minutes with the above hop additions to acquire 5.5 gallons to the fermenter.

Ferment at 63-64°F for 3-5 days, then allow the fermentation temperature to rise naturally to 68°F. Rack to secondary (if desired) after the first week for another 10-14 days.  Bottle using the 4oz of corn sugar for priming, or keg.

Fall/Thanksgiving Beer Option:

This beer can easily be made into a delicious Fall/Seasonal beer by replacing the Cascade dry hop with a teaspoon of Jamaican Allspice at flame out. That is all it takes. Remember a little Allspice goes a long way!

All-Grain Ingredient Substitutions

  • Use the following in place of the malt ingredients listed above.
  • 10.75 lb Maris Otter malt
  • 1 lb Munich malt
  • 1 lb Caramel 80°L malt
  • 0.5 lb Carapils malt
  • Mash @ 155° for 60 minutes. Sparge with 168° water to obtain 7 gallons pre-boil volume. Follow the directions from recipe above, starting from the boil.

Join for Less Than a Pint

Subscribe for only $4.99/month

Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.

Let’s Brew This