Yield: 54 Servings
Measure | Ingredient |
---|---|
1 can | Cooper's bitter hopped malt |
\N \N | Syrup |
1½ pounds | M&F dry malt extract |
¼ pounds | Black patent malt |
1 cup | Brer Rabbit molasses |
½ ounce | Tettnanger hop pellets (boil |
30 \N | Minutes) |
½ ounce | Tettnanger hops pellets |
\N \N | (finish) |
2 \N | Sticks cinnamon |
2½ ounce | Fresh grated ginger |
10 pounds | Pumpkin mush |
½ cup | Chopped cilantro |
1½ ounce | Fresh grated ginger |
2 \N | Packs |
\N \N | Pasteur champagne yeast |
Steep black patent malt. Remove grain and add extracts. Boil wort 60 minutes with 2-3 ounces ginger, add boiling hops at 30 minutes. At 10 minutes add cinnamon. In last couple minutes, add finishing hops. Pre- pare pumpkin while wort is boiling: place pumpkin flesh in blender or food processor and mush. Mix chopped cilantro and 1-2 ounces fresh ginger in with mush. Place pumpkin mush, wort, and water to make 6-½ gallons in primary fermenter. Let primary fermentation proceed 1 week.
Remove pumpkin mush and strain remaining liquid into 5 gallon carboy.
Rack again after 3 weeks. Bottle after another 2 months. This is quite aromatic and will make a good sipping beer for next halloween. It is definitely not for consuming in large quantity. Primary Ferment: 1 week Secondary Ferment: 2 weeks + 2 months Recipe By : Barry Cunningham From: Date: File