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