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Mad Jack’s Hoppy Amber Ale

ABV: 6%

IBU: 33

SRM: 12-13

OG: 1.061

FG: 1.015

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This is the official Learn to Homebrew Day 2020 recipe! Pledge to join our worldwide celebration, and get $5 off membership.

Based off the hop-forward amber ales in the American Northwest, Mad Jack’s creates a unique harmony of hops and malt that is sure to be a crowd-pleaser.

Expect the classic amber ale notes of toast and subtle caramel paired with a burst of hop bitterness and citrus/pine flavors

Find both extract and all-grain recipes, along with a variation to add an autumn twist.

Thank you to Tony Ochsner of MicroHomebrew (Kenmore, WA) and AHA Governing Committee member Annie Johnson for providing the recipe.

Amber Ale

Brewed 42 times

This is the official Learn to Homebrew Day 2020 recipe! Pledge to join our worldwide celebration, and get $5 off membership.

Based off the hop-forward amber ales in the American Northwest, Mad Jack’s creates a unique harmony of hops and malt that is sure to be a crowd-pleaser.

Expect the classic amber ale notes of toast and subtle caramel paired with a burst of hop bitterness and citrus/pine flavors

Find both extract and all-grain recipes, along with a variation to add an autumn twist.

Thank you to Tony Ochsner of MicroHomebrew (Kenmore, WA) and AHA Governing Committee member Annie Johnson for providing the recipe.

Ingredients:

  • 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

Specifications:

Yield: 5 gallons

Original Gravity: 1.061

Final Gravity: 1.015

ABV: 6%

IBU: 33

SRM: 12-13

Directions:

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.

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