| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits |
54 |
Servings |
INGREDIENTS
| 1 |
cn |
Cooper's bitter hopped malt |
|
|
Syrup |
| 1 1/2 |
lb |
M&F dry malt extract |
| 1/4 |
lb |
Black patent malt |
| 1 |
c |
Brer Rabbit molasses |
| 1/2 |
oz |
Tettnanger hop pellets (boil |
| 30 |
|
Minutes) |
| 1/2 |
oz |
Tettnanger hops pellets |
|
|
(finish) |
| 2 |
|
Sticks cinnamon |
| 2 1/2 |
oz |
Fresh grated ginger |
| 10 |
lb |
Pumpkin mush |
| 1/2 |
c |
Chopped cilantro |
| 1 1/2 |
oz |
Fresh grated ginger |
| 2 |
|
Packs |
|
|
Pasteur champagne yeast |
INSTRUCTIONS
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.
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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”