Name: Fruit Galore
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Fruits	Irish	Fruits	54	Servings

INGREDIENTS

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)

INSTRUCTIONS

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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