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Old 07-20-2009, 06:51 PM   #1
Jul 2009
Posts: 3

This is my first post, so I just want to say this is an awesome site! I hope to get some input from all you brewers out there about an idea I have to revive the oldest use of plums in ancient China with a beer recipe.

Plums supposedly originated in Ancient China, and although Chinese plum sauce recipes might not be traditional, I think the common ingredients garlic and chili peppers would be fun to use in a plum beer. Here are a couple of links to threads about plum beer and chili beer that helped me decide to go with a brown ale base and a New Mexico green peppers or serrano peppers.

I've read 3 cloves of garlic can be added with hops during the boil, and peppers are best added to the secondary fermentation. Also London or Southern Brown ales are malty with relatively low bitterness, have a sweet caramel flavor, and dark fruit flavors, which I think sounds good. What recipes do you guys suggest? Would it be okay to use a Trappist Yeast with a Southern Brown ale to bring out more esters? What do you think of the recipes I linked below?
Recipe: London Brown

Thanks everyone!! All suggestions are welcome. I'll keep you posted what recipe I use or create and how it turns out.

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