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 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

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