fruit beer, plum ale, citrus fruits, all-grain
Source: Chad Epifanio (chad@mpl.UCSD.EDU)
Issue #745, 10/22/91
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.
Probably not enough spice character, namely the cloves and cinammon.
All in all, quite drinkable, but the taste does stay with you for
- 10 pounds, Klages pale malt
- 1/2 pound, amber crystal malt
- 2 ounces, Cascade(4.9%)
- 3 pounds plums, depitted & sliced
- 7 oranges; flesh sliced, and peels diced(didn't remove pith)
- 2 lemons; flesh sliced, and peels diced(didn't remove pith)
- 1 tablespoon, ground nutmeg
- 3 teaspoons, whole cloves 5 2" sticks cinammon
- 1/2 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 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.
- Primary Ferment: 5 days
- Secondary Ferment: 12 days