Great Pumpkin Bitter
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can Cooper's bitter hopped malt
Syrup
1 1/2 pounds M&F dry malt extract
1/4 pound Black patent malt
1 cup Brer Rabbit molasses
1/2 ounce Tettnanger hop pellets (boil 30 Minutes)
1/2 ounce Tettnanger hops pellets
(finish)
2 stk cinnamon
2 1/2 ounces Fresh grated ginger
10 pounds Pumpkin mush
1/2 cup Chopped cilantro
1 1/2 ounces Fresh grated ginger
Pasteur champagne yeast

Preparation

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 6-1/2 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