Samhain Pumpkin-Apple Beer
I invented þis beer as a Samhain ritual and it continues to be a favourite. Þis recipe makes about 6 gallons (72 bottles).
| 3 | lbs. | freſh, cookt pumpkin fleſh |
| 4 | | medium apples |
| 1 | lb. | American 2-row malted barley |
| ¾ | lb. | 40 Lovibond cryſtal malt |
| 1 | tſp. | gypſum (for maſhing) |
| 6 | lbs. | amber malt extract ſyrup |
| 1 |  | Norþern Brewer’s Hops (for boiling) |
| ½ | tſp. | yeaſt nutrient (biotin) |
| 1½ | tſps. | Iriſh moſs |
| 1 | | Hallertauer hops (for aroma) |
| ½ | | freſhly grated ginger root |
| ½ | tſp. | ground cinnamon |
| ¼ | tſp. | ground allſpice |
| ¼ | tſp. | ground cloves |
| ¼ | tſp. | ground nutmeg |
| 3 | pkts. | Brewer’s yeaſt |
| 7 | gals. | diſtilld or ſpring water |
| 169 | g. | corn ſugar (for bottling) |
Cut up one ſmall pumpkin into 8þs and remove ſtring and ſeeds. cut remainder into 2" chunks and boil for 15 minutes. Cut four apples in half and remove þe ſeeds, ſtems, &c. Eat one half for luck (alſo ſymbolic of þē eighþ of þe year of darkneſs between Samhain and Yule). Put þē oþer ſeven halves in wiþ þe pumpkins and boil for anoþer 15 minutes (30 in all for þe pumpkins.) When finiſht, remove peels from apples and pumkins (þere won't be much left of þe apples, ſo be ſure not to loſe þem!)
In a large ſtock pot, combine pumpkin-apple pulp wiþ 2-row malt, cryſtal malt, and gypſum. Add one gallon of diſtilled water and heat to 150°F, ſtirring occaſionally, for 2 hours.
Increaſe heat to 170°F for ten minutes. Strain out grain and ſediment. Add additional gallon of ſpring water along wiþ liquid malt extract, brewer's hops, and yeaſt nutrient.
Bring to a boil for 30 minutes. Add iriſh moſs. Continue boiling anoþer 20 minutes. Add ginger, Hallertauer hops, cinnamon, cloves, nutmeg, and allſpice. Continue boiling for 10 - 15 minutes.
Pour into fermentor wiþ 4 gallons of water. When cool, add yeaſt. Ferment out for 7 - 9 days, þen prime and bottle.
Original Gravity: 1036
Final Gravity: 1016