This beer will tingle your tongue, pucker your lips, and put a shiver down your spine; but it's the perfect pick-me-up under the heat of the late spring and early summer sun.

 

• 5 lbs Gambrinus Munich Malt
• 5 lbs Gambrinus Pilsner Malt
• 2 lbs Weyermann Carahell Malt
• 2 oz Aged German Hops (2005)
• Wyeast 3763-PC Roeselare Ale Blend
• 9 lbs of plums, frozen and thawed (for second rack)

• Mash the grain between 150F-155F for about 2 hours.
• Sparge to collect 6-7 gallons of malted water so that after the boil you have 5 gallons of liquid.
• Add the aged hops and bring it to a boil for 1 hour.
• Let cool using your preferred method (bathtub of cool water, wort cooler, etc).
• Transfer to a carboy, pitch the yeast and allow to ferment for 3 weeks.
• Rack onto the plums in a plastic fermenter (bucket) for 3 months.
• Check periodically for plums that might float to the top and mold, remove them as needed.
• Bottle age for at least 6 weeks, continues to age for at least 3 years.