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Screaming Weevil Oatmeal Stout

228 calories 22.7 g 12 oz
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.56 gallons
Post Boil Size: 3.06 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 76.5% (brew house)
Source: Semper Sitientem
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created Monday December 27th 2021
1.069
1.016
7.0%
43.0
42.1
5.5
18.81
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Weyermann - Munich Type I5.25 lb Munich Type I 1.85 / lb
9.71
38 6 71.2%
8 oz Briess - Caramel Malt - 120L8 oz Caramel Malt - 120L 2.25 / lb
1.13
34.5 120 6.8%
8 oz Muntons - Chocolate Malt8 oz Chocolate Malt 2.25 / lb
1.13
30.8 350 6.8%
8 oz United Kingdom - Golden Naked Oats8 oz Golden Naked Oats 2.75 / lb
1.38
33 10 6.8%
6 oz Flaked Oats6 oz Flaked Oats 0.06 / oz
0.36
33 2.2 5.1%
2 oz German - Carafa II2 oz Carafa II 1.95 / lb
0.24
32 425 1.7%
2 oz Dingemans - Mroost 1400 MD (Debittered black malt)2 oz Mroost 1400 MD (Debittered black malt) 1.95 / lb
0.24
35 525 1.7%
118 oz / 14.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops 2.35 / oz
1.76
Pellet 7.5 Boil 60 min 36.9 75%
0.25 oz Cascade0.25 oz Cascade Hops 2.35 / oz
0.59
Pellet 7.5 Boil 15 min 6.1 25%
1 oz / 2.35
 
Mash Guidelines
Amount Description Type Temp Time
4.6 gal Infusion 150 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Baking Soda 0.02 / tsp
0.01
Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) 0.17 / tsp
0.09
Water Agt Mash 1 hr.
0.50 each Campden Tablets 0.10 / each
0.05
Water Agt Mash 1 hr.
0.50 tsp Gypsum 0.14 / tsp
0.07
Water Agt Mash 1 hr.
0.50 tsp Irish Moss 0.28 / tsp
0.14
Fining Boil 15 min.
0.50 tsp Yeast Nutrient 0.05 / tsp
0.03
Other Boil 15 min.
0.38
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
5.75 Grams
Cost:
0.33 / g
1.90
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
1.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 2.7 oz       Temp: 70 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Oats were toasted for 15 minutes @350, stirred, then toasted another 15 minutes. You’re trying to achieve a golden color to the oats.

Bakers yeast used as yeast nutrient.

Optional cacao nib addition: Create tincture by soaking 2.4 ozs. In vodka for 1 week. Dry nib for 4-5 days before packaging.

Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-11 01:02 UTC
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