Recipe - Fruit Galore

10 pound Klages pale malt
One half pound Amber crystal malt
2 ounce Cascade(4.9%)
10 HBU's
3 pound Plums, depitted & cut or sliced up
7 Oranges; flesh cut or sliced up , and
Pe
(didn't remove pith)
2 Lemons; flesh cut or sliced up , and
Pee
(didn't remove pith)
1 tablespoon Ground nutmeg
3 teaspoon Whole cloves 5 2" sticks
Cinammon
One half cup Fresh grated ginger root
William's English Brewery
Ale yeast
(from 12ounce 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 halfhour 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip