|1 can||Cooper's bitter hopped malt|
|1½ pounds||M&F dry malt extract|
|¼ pounds||Black patent malt|
|1 cup||Brer Rabbit molasses|
|½ ounce||Tettnanger hop pellets (boil|
|½ ounce||Tettnanger hops pellets|
|2½ ounce||Fresh grated ginger|
|10 pounds||Pumpkin mush|
|½ cup||Chopped cilantro|
|1½ ounce||Fresh grated ginger|
|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
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