Bush Amber Ale
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fixa
Barking Hound Brewery
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i think there was a recipe for their christmas beer (under the name "scaldis noel" which is how it's sold in the US) in clonebrews but a) this is not the same beer and b ) those recipes are completely made up.
MJ has written about it but all I can find out is the OG is 24 Plato (=1101). all the brewery will tell us is that the colour comes from caramel malts and the beer "helps digestion" (presumably because a few bushes after a meal will send you to sleep and stop you from attempting any sort of exercise that might upset the gut).
to get 12% alc from a 1101 wort youre going to have to get down to an FG of 1013 so this would necessitate some sugar. i would try something like pils malt base with some caramunich III and a bit of cara-aroma, mashed at low temp, and 15% white sugar or so, with a powerful fermenting yeast like 3787/WLP530. probably fermented cool with a spell of cold conditioning as well to smooth it out, cause this isn't an estery beer. 20IBUs or so of whatever neutralish hop you have to hand.
anyway those are my meandering thoughts on the topic
MJ has written about it but all I can find out is the OG is 24 Plato (=1101). all the brewery will tell us is that the colour comes from caramel malts and the beer "helps digestion" (presumably because a few bushes after a meal will send you to sleep and stop you from attempting any sort of exercise that might upset the gut).
to get 12% alc from a 1101 wort youre going to have to get down to an FG of 1013 so this would necessitate some sugar. i would try something like pils malt base with some caramunich III and a bit of cara-aroma, mashed at low temp, and 15% white sugar or so, with a powerful fermenting yeast like 3787/WLP530. probably fermented cool with a spell of cold conditioning as well to smooth it out, cause this isn't an estery beer. 20IBUs or so of whatever neutralish hop you have to hand.
anyway those are my meandering thoughts on the topic
I'd consider some other sorts of sugar, raw, light brown etc, or even a mix thereof rather than pure white sugar to get closer to the style. I recently used some sticks of light brown sugar in a belgian dark and am very happy with the result. Unless you want to go the whole hog and get some candi sugar, or rock sugar from an asian or Indian place. Searching on candi sugar here should find you some pics on the rock sugar (I still haven't been able to find it but then I haven't looked that hard...)
Also if you search the links here on the site there is a good one for info about homebrewing Belgian beers and what goes into the various styles.
Beer advocate styles it as a quadrupel so you could also search on that style to get info on brewing them...
