Red Plum Ale

Brewing Processes
1

After making an old ale I felt I wanted something with a plum-like flavor is something a bit more drinkable. My first attempt wasn’t quite red enough and was only vaguely plum-like. I’m brewing the revision now. This is what I have:

(5.25 gals) mashed @ 153*
7.5 lbs 2-row
1 lb Special B
0.75 lb carared
0.5 lb carafoam
0.375 lb unmalted hard white wheat
0.75 oz Willamette (5.1%) @ 70/21 mins
0.5 oz Willamette @ 7 mins
US-05

1.053/1.011
5.5% ABV
24 IBUs
14 SRM

I’m uncertain how much Special B I can use before it may become overbearing or terrible in some way.

2

I would back off on some of the crystal you’ve got in there. If you want a big raisiny plumy beer try the 1lb of special B but leave the carafoam and carared out. I’m not totally sure what the raw wheat is in there for either.

3

I brew a beer that, while not red in color, has a crap load of red plum character. The key is a big dry hop addition of Caliente. I use Wyeast Canadian/Belgian when it is available, otherwise WY1762. Some D-90 and just a touch of Special B (4oz or so) round things out. Makes for one major plum bomb.

4

Very informative! Thanks!

I’ve not heard of Caliente hops and I know MoreBeer doesn’t sell them. I may have to search for bulk hops, something I’ve been meaning to try as I have a vacuum sealer (I’ve been skeptical on how well they’d keep in the long run).

Is D 90 a Belgian candy syrup?

5

That recipe looks pretty tasty.  I’d back off a bit on the Special B though.  Personally I’d never use more than 5%, or maybe 6-7% at the absolute most.  It is a very strong malt.  Other than that, looks great.

6

I can think of another ingredient that would add plum-like character: plums.

7

Caliente isn’t particularly easy to find, but Yakima Valley Hops should have them. Flavor is stonefruit and citrus with a bit of English hop character (i.e., earthiness), but aroma is pretty much dominated by red plum. It’s a very underrated hop, IMHO.

D90 is a dark Belgian Candi Syrup, but not the darkest. It’s not quite as much fig/raisin as the darkest ones, so it works well as an accent note without taking over.

8

Yeah I was going to say that as I was reading the post.  Also, raisins, figs and prunes into the boil.  Those fruits added a lot of flavor in my Holiday Ales.