Great Pumpkin Bitter

Classification: fruit beer, pumpkin, extract

Source: Barry Cunningham (abvax!calvin.icd.ab.com!bwc) Issue #299, 11/9/89

This is quite aromatic and will make a good sipping beer for next halloween. It is definitely not for consuming in large quantity.

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 sticks, cinnamon
2-3 ounces, fresh grated ginger
10 pounds, pumpkin mush
1/2 cup, chopped cilantro
1-2 ounces, fresh grated ginger
2 packs, Pasteur champagne yeast

Procedure:

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. Prepare 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. Remove pumpkin mush and strain remaining liquid into 5 gallon carboy. Rack again after 3 weeks. Bottle after another 2 months.

Specifics:

Primary Ferment: 1 week
Secondary Ferment: 2 weeks + 2 months