Dumpster Fire 2020 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dumpster Fire 2020

308 calories 27.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 308 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Thursday January 21st 2021
1.093
1.018
9.8%
47.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 41.2%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 5.9%
2 lb Brown Sugar2 lb Brown Sugar 45 15 11.8%
3 lb Rice Syrup Solids3 lb Rice Syrup Solids 37 1 17.6%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 11.8%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum (15 AA)0.5 oz Magnum (15 AA) Hops Pellet 15 Boil 60 min 19.73 14.3%
3 oz Fuggles (4.5 AA)3 oz Fuggles (4.5 AA) Hops Pellet 4.5 Boil 30 min 27.29 85.7%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Cocoa Nibs Other Secondary 10 days
1 lb Toasted Marshmallows (large) Other Secondary 10 days
 
Yeast
Wyeast - London Ale 1028
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
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
3.75 gal Strike 166 °F 152 °F 60 min
5 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.4 1.6  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Strike water per above instructions

Mash temp should be about 152F

Let mash of barley and oats sit for 60 min

Rinse grains

Take gravity measurement

Start boil

Add brown sugar and rice solids

Add hops per time table - only Magnum and Fuggles used at this point

Add one whirlflock tab 50 min into boil

Cool wort pitch yeast and if wanted Clarity Ferm

Saturate with O2

Ferment until no change in gravity

Transfer into secondary

Add Fuggles

Add cocoa nibs

How to add the marshmallows: you will need one sewing machine needle with an eye large enough to use new fishing line.

String 10 marshmallows per line, give yourself enough line so closest marshmallow to hand is about 8".

Remove needle from end of line.

With the line of marshmallows over the secondary, take a heat gun (not open flame) and toast marshmallows working heat gun from bottom marshmallow up. Toast one at a time. If they slide off from heat no biggie. Don't burn, light or dark brown.

Let sit for 10 days

Transfer to bottles or keg

Last Updated and Sharing
 
272
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-04 18:31 UTC