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