Side Pannel
Fruit Galore
Ingredients List
- 10 lb Klages pale malt
- 1/2 lb Amber crystal malt
- 2 oz Cascade(4.9%)
- 10 HBU's
- 3 lb Plums, depitted & sliced
- 7 Oranges; flesh sliced, and
- Pe
- (didn't remove pith)
- 2 Lemons; flesh sliced, and
- Pee
- (didn't remove pith)
- 1 tb Ground nutmeg
- 3 ts Whole cloves 5 2" sticks
- Cinammon
- 1/2 c 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
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
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