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Cempazuchitl

243 calories 25.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Robby Brosman
Calories: 243 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Wednesday September 25th 2019
1.073
1.019
7.1%
15.2
13.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 73.3%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 18.3%
14 oz Belgian - CaraMunich14 oz CaraMunich 33 50 5.3%
8 oz Brown Sugar8 oz Brown Sugar 45 15 3.1%
16.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Northern Brewer0.55 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 15.22 100%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp vietnamese cinnamon Spice Boil 5 min.
1 tsp nutmeg Spice Boil 5 min.
0.20 tsp fresh ground ginger Spice Boil 5 min.
0.10 tbsp Vanilla Spice Secondary 5 days
5 lb Pumpkin Other Boil 90 min.
 
Yeast
Imperial Yeast - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Seattle - Tolt (Q4 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.47 g | 37.9 qt) 9.2 36.8  
Mash volume with grains (equipment estimates 10.74 g | 43 qt) 10.47 41.9  
Grain absorption losses -1.98 -7.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

instead of adding the 8oz directly to the boil, roast the butternut squash with brown sugar to increase caramelization

Use squash instead of pumpkin

Make a whiskey tincture with the spices


5 lb (2.27 kg) pumpkin or butternut squash (see preparation below) at 90 minutes


recommended:
5 tsp ground Saigon cinnamon at 5 minutes
1 tsp fresh ground nutmeg at 5 minutes
1 tsp fresh ground ginger (or 1 tsp dry) at 5 minutes
3 tsp vanilla extract at secondary

gonna cut cinnamon in half

https://docs.google.com/document/d/1qdR2pHNSeRHsh1zTEn6Htyv521OjGDifggaiN8X6Vvw/edit?usp=sharing

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  • Public: Yup, Shared
  • Last Updated: 2020-10-04 14:33 UTC