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Charlie Brown Pumpkin Ale

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Charlie Brown Pumpkin Ale

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


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

Additional Instructions

Boil: 60 Minutes

Click to Print Recipe


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.