The Real Bush(Scaldis)

A cross between a belgian strong ale and a low hopped barley wine...
very close to Scaldis Noel

Brewer:	William Solomon		Email:	wsolomo1@nycap.rr.com
Beer:	The Real Bush(Scaldis)		Style:	Belgian Strong Ale
Type:	All grain		Size:	6.2 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	38 IBU
OG:	1.106		FG:	1.020
Alcohol:	11.1% v/v (8.7% w/w)
Water:	carbon filter water with 1 tbsp gypsum added to mash water. 1 tbsp per gallon dry malt extract added to help acidify water.
Grain:	19 lb. Belgian Pilsner 8 oz. Wheat malt 2 lb. German Munich 8 oz. Belgian CaraMunich 2 oz. Belgian Special B 1 lb. Belgian aromatic
Mash:	66% efficiency
	Mash 1 hour at 147F with 5.5 gallons. 1 gallon boiling water added to raise to 152F. rest 30 minutes 1 gallon decoction to raise to 159F. rest 15 minutes
Boil:	120 minutes	SG 1.094	7 gallons
	4 oz. Brown Belgian candi sugar 2.25 lb. Corn sugar
	First wort hop using .5 oz each tettanger, northern brewer and saaz. Boil one hour prior to start rest of hop schedule. Irish moss at 25 minutes
Hops:	1 oz. Northern Brewer (10.1% AA, 60 min.) .5 oz. Northern Brewer FWB (10.1% AA, 45 min.) .5 oz. Tettnanger FWB (4.5% AA, 45 min.) .5 oz. Saaz FWB (3.9% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 15 min.) .5 oz. Saaz (3.9% AA, 5 min.)
Yeast:	Hennepin yeast cake from previous batch (was a 1.069 wort). Ferment at 75F to ensure completion.
Carbonation:	2.4 volumes	Corn Sugar: 4.20 oz. for 5 gallons @ 70°F

Recipe posted 08/12/99.