10 lb Klages pale malt
1/2 lb Amber crystal malt
2 oz Cascade(4.9%)
10    HBUs
3 lb Plums, depitted & sliced
7    Oranges; flesh sliced, and
Pe
(didnt remove pith)
2    Lemons; flesh sliced, and
Pee
(didnt remove pith)
1 tb Ground nutmeg
3 ts Whole cloves 5 2" sticks
Cinammon
1/2 c  Fresh grated ginger root
Williams English Brewery
Ale yeast
(from 12-ounce 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. There was too much particulate
(orange pits, plum halves, etc) to get an original SG, so I didnt 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

Chad Epifanio