Mac & Jack's African Amber

So this is my most famous (yeah right) beer that I've made to date. The recipe called for an OG of 1.060 and FG of 1.018 I ended up with OG=1.0497 and FG=1.012 about 5%ABV(sorry Braumaman). I used 2 3.3Lb cans of Malt extract syrup because my LBS didn't carry the 6Lb container, and they said I could forgo the dry extract. In hindsight I wish I would have bought it, but then my $75 dollar beer would have been a $90 beer so I suppose you take it as you can get it.

Ingredients
6lbs Muntons Light Malt extract syrup
.5lbs Munton Light dry malt extract
1lb Munic Malt
.05lb crystal malt (80°L)
.5lb Carapils (dextrin) malt
1 oz of Centennial Hops (9.3% Alpha Acid)
.75oz of Cascade Hops (8.3% Alpha Acid)
.5 oz of Cascade Hops for Dry hop (8.3% Alpha Acid)
1 tsp Irish Moss
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) yeast

1)Steep the crushed malts in three gallons of water at 150°F for 30 minutes.

2)Remove the grains from the wort, add malt syrup and malt powder and bring to a boil.

3)Add the Bittering hops and time the boil for 58 minutes.

4)Add the aroma hops for the last two minutes of the boil.

5)Strain out the hops and transfer to fermenter and top off with cool water to 5.5 gallons.

6)Pitch Yeast when the wort reatches 80°F and ferment for 10-14 days at 68-70°F (The directions don't say to, but I rack to secondary fermenter after the most vigorus stage of fermentation has completed.)

7)Add the Cascade hops to dry hop for 5-7 days, then bottle. The recipe recommends using pellet hops for dry hopping which means more of the aroma should end up in your bottle. This was the case for me the first time around, so I think it is a good suggestion. I ended up needing to adjust hops around quite a lot because my LBS didn't have the high Alpha Acid hops this recipe called for. If you look for a Alpha Acid Unit converter you can adjust your additions appropriately.