We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Great Pumpkin Bitter

back to search Back to Search  Style Details 

Great Pumpkin Bitter

back to search Back to Search  Style Details 

Beer Style: Fruit Beer  (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


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


  • 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

Additional Instructions

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

Click to Print Recipe


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.