Mac & Jack’s African Amber clone

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.018 IBU = 38 SRM = 9 ABV = 5.5%

Ingredients

6.6 lbs. (3 kg) Muntons light malt extract syrup
1 lbs. (0.45 kg) Munich dried malt extract
0.5 lb. (0.23 kg) crystal malt (80° L)
0.5 lb. (0.23 kg) Carapils (dextrin) malt
9.3 AAU Centennial hops (60 min.) (1 oz./28 g of 9.3% alpha acid)
6.2 AAU Cascade hops (2 min.) (0.75 oz./21 g of 8.3% alpha acid)
0.5 oz. (14 g) Cascade hops (dry hop)
1 tsp Irish moss (15 min.) White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) yeast
0.75 cup of corn sugar for priming

Step by Step

Steep the crushed malts in three gallons of water at 150 ºF (66 ºC) for 30 minutes. Remove the grains from the wort. Add the malt syrup and malt powder and bring to a boil. Add the Centennial (bittering) hops and boil for 60 minutes. Add the aroma hops (Cascade) for the last two minutes of the boil. When done boiling, strain out hops, add the wort to two gallons of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (21 L). Cool the wort to 80 ºF (27 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70 ºF (20-21 ºC) and ferment for 10–14 days. Add the 0.5 oz. (14 g) of Cascade pellets to dry-hop your beer for five to seven days, then bottle your beer. Pellet hops work well when dry-hopping this beer.

All-grain option: Replace the light malt syrup and powder with 10 pounds (4.5 kg) of British pale ale malt and 1.5 pounds (0.68 kg) Munich malt. Mash all your grains at 155 ºF (68 ºC) for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5 gallon (21 L) yield. The remainder of the recipe is the same as the extract. Don’t forget to add the dry hops!