Cempazuchitl Beer Recipe | BIAB Spice, Herb, or Vegetable Beer | Brewer's Friend

Cempazuchitl

243 calories 25.6 g 12 oz
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
 
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
 
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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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-04 14:33 UTC
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