Pumpkin Ale
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
Malts and Grains
4.25 pounds Pumpkin, Roasted  
1 tbsp pH 5.2 Stabilizer @ 0 minutes  
Total Boil Time: 60 minutes
Name: California Ale
Manufacturer: White Labs
Product ID: WLP001
Type: Ale
Flocculation: High
Attenuation: 76%
Temperature Range: 68–73°F
Amount: 35 ml
Equipment Profile

8-gallon turkey fryer, 40-qt Igloo Cube

Batch Size: 5 gallons Boil Volume: 6.25 gallons
Evaporation Rate: 20% per hour Mash Tun Dead Space: .25 gallons
Efficiency: 75% Mash Tun Weight: 6 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .25 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Water Profile

Burton / 2

Calicum: 134 ppm
Bicarbonate: 70 ppm
Sulfate: 319 ppm
Chloride: 18 ppm
Sodium: 15 ppm
Magnesium: 31 ppm
PH: 8.3%
Special Procedures

Quarter two pie pumpkins with a cleaver or other suitable large, heavy knife, clean out the seeds and stringy bits, and roast for 90 minutes at 375°. Peel the skins off, pulp up in a blender or food processor, and add to the mash.

While fermenting, add 1 tbsp cinnamon, 1/2 tbsp nutmeg, and 1/2 tbsp clove to 2 shots of vodka. Shake well, cover with plastic wrap, and set aside. After fermentation is complete and the beer is in the keg, decant the infused vodka into the keg.


Brew with distilled or RO water. Add these salts to the boil:

6.5 g CaSO4

6.0 g MgSO4

1.0 g NaHCO3

1.0 g CaCl2

1.5 g CaCO3


Primary: 10 days @ 70° F
Secondary: 2 days @ 40° F
Age: 7 days @ 38° F
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