Fruit galore

Yield: 54 Servings

Measure Ingredient
10 pounds Klages pale malt
½ pounds Amber crystal malt
2 ounces Cascade(4.9%)
10 \N HBU's
3 pounds Plums, depitted & sliced
7 \N Oranges; flesh sliced, and
\N \N Pe
\N \N (didn't remove pith)
2 \N Lemons; flesh sliced, and
\N \N Pee
\N \N (didn't remove pith)
1 tablespoon Ground nutmeg
3 teaspoons Whole cloves 5 2\" sticks
\N \N Cinammon
½ cup Fresh grated ginger root
\N \N William's English Brewery
\N \N Ale yeast
\N \N (from 12-ounce starter)

Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge.

Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices during final 10 minutes of boil. Cooled to 80 degrees in half-hour and pitched. Racked after 5 days, and noted rocky head from fruit pulp.

Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15 days. NOTE: I forgot the Irish Moss. There was too much particulate (orange pits, plum halves, etc) to get an original SG, so I didn't even bother with a FG. It tastes a bit tart, but the hops is a good balance for the sweetness. It is quite clear, considering all the stuff that went in it. A pale yellow color. Probab- ly not enough spice character, namely the cloves and cinammon. All in all, quite drinkable, but the taste does stay with you for awhile. Primary Ferment: 5 days Secondary Ferment: 12 days

Recipe By : Chad Epifanio

From: Date: File

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