Hi, it's been a while. I'm still in the game, just busy with other stuff.
Last year I made a plum wine with plums from my own garden, which is just about now getting drink-ready. It's pretty fantastic (or at least was when I bottled it a week ago) though the clearing process was a hassle. I'm not really a fan of wine, but it has a sort of subtle, yet intense plum flavour.
This year I'm expecting another batch, possibly more, plums. Last year I got one batch of about 15lbs and one of about 10lbs, around the same time (We have two trees). That should be well more than enough for a few gallons of ale.
I need some brainstorming on designing a recipe. I haven't found much while searching online. I'm thinking something trappistesque. High gravity, perhaps a good bit of candisugar, to say 1.070-1080 OG. I want to keep the body thing enough for the plum to shine through, yet I think a high gravity will enhance the flavour.
What do you think? I haven't designed too many recipes.