Great pumpkin bitter
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cooper's bitter hopped malt |
| 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 | Minutes) | |
| ½ | ounce | Tettnanger hops pellets |
| (finish) | ||
| 2 | Sticks cinnamon | |
| 2½ | ounce | Fresh grated ginger |
| 10 | pounds | Pumpkin mush |
| ½ | cup | Chopped cilantro |
| 1½ | ounce | Fresh grated ginger |
| 2 | Packs | |
| Pasteur champagne yeast | ||
Directions
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