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

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