Recipe - Great Pumpkin Bitter

1 cn Cooper's bitter hopped malt
Syrup
1 One half pound M&F dry malt extract
One fourth pound Black patent malt
1 cup Brer Rabbit molasses
One half ounce Tettnanger hop pellets (boil
30 Minutes)
One half ounce Tettnanger hops pellets
(finish)
2 Sticks cinnamon
2 One half ounce Fresh grated ginger
10 pound Pumpkin mush
One half cup Chopped cilantro
1 One half ounce Fresh grated ginger
2 Packs
Pasteur champagne yeast

Steep black patent malt. Remove grain and add extracts. Boil wort 60
minutes with 23 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 12 ounces fresh
ginger in with mush. Place pumpkin mush, wort, and water to make 61/2
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip