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Charlie Brown's Pumpkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
7 lbs light dried malt extract
1 lbs 40 L Crystal malt
2 lbs pale ale malt
1 whole pumpkin (10 - 15 lbs)
1 tsp pumpkin pie spice
.5 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for
priming)
Hops
2 oz fuggles (90 min)
1 oz hallertauer (90 min)
.5 oz fuggles (5 min) Other
1 tsp ground cinnamon
Yeast Wyeast liquid ale yeast in starter
Procedure 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.
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Contributor's Note
This intel reflects only one of my activities. I also write about and/or have websites on Vespa Scooters, Lambretta Scooters, Hardy Banana plants, Medical memorabilia, reborn baby dolls and much more. Hope you enjoyed the read, Philip Davey
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The copyright for this content entitled "Charlie Brown's Pumpkin Ale" has been specified by the contributor as:
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This content may not be copied, distributed or adapted by anyone under any circumstances.
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This intel was contributed by Phildave
Phildave
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May, 2012
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