Charlie Brown Pumpkin Ale
fruit beer, pumpkin, extract
Source: Brian Walter (walter@lamar.ColoState.edu), Homebrew
Digest #1000, 10/28/92
Made my second annual "It's the Great Pumpkin Charlie
Brown" Ale recently, and it has turned out wonderfully. So good
in fact, that I thought I would share the recipe. :-) Not
trying to boast, just want to share with you other homebrewers.
It made a wonderful fall beer. (Almost too good, as the wife and
her friends like it a little too much!! :-) The spices were a little
strong for about two weeks, but then they mellowed nicely. By far
one of the best brews I have made (but then I always say that :-).
- 7 pounds light dried malt extract
- 1 pound 40 L Crystal malt
- 2 pounds pale ale malt
- 1 whole pumpkin (10 - 15 lbs)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 ounces fuggles (90 min)
- 1 ounces hallertauer (90 min)
- 1/2 ounce fuggles (5 min)
- 1/2 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for priming)
- Wyeast liquid ale yeast, in starter
Clean and quarter the pumpkin, bake for 30 minutes at
350 F. Puree the pulp in food processor or blender. The
grains and pumpkin were mashed for 90 minutes at 154 F.
This thick mess was then strained into the brewpot (a long
process!), and then a standard 90 minute boil took place.
When done, cooled with a chiller, and WYEAST starter was
pitched. Sorry about the WYEAST number, I forgot to record
it. I know it was an ale yeast, and most probably a German
ale yeast to be specific, but I am not certain. Standard
fermentation and bottling, except the spices were added at
priming time wiht the priming sugar.