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great pumpkin bitter

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    Source: www.astray.comReport recipe

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    Nutrition Info . . .

    VitaminsA, B6
    MineralsSelenium, Zinc, Chromium, Potassium, Iron, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 can Cooper's bitter hopped malt

    2. Syrup

    3. 1 1/2 pounds M&F dry malt extract

    4. pounds Black patent malt

    5. 1 cup Brer Rabbit molasses

    6. ounce Tettnanger hop pellets (boil

    7. 30 Minutes)

    8. ounce Tettnanger hops pellets

    9. (finish)

    10. 2 Sticks cinnamon

    11. 2 1/2 ounce Fresh grated ginger

    12. 10 pounds Pumpkin mush

    13. cup Chopped cilantro

    14. 1 1/2 ounce Fresh grated ginger

    15. 2 Packs Pasteur champagne yeast

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Remove pumpkin mush and strain remaining liquid into 5 gallon carboy.

    3. 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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