1 cn Coopers 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

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

Barry Cunningham