Stout - Oatmeal Stout (BJCP 2008)
Top 10 Oatmeal Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Stout - Young Clone |
21 gal | 5.29% | 32.61 | 1.061 | 1.021 | All Grain | 11354 | |
Quaker Maple 'n' Brown Sugar Oatmeal Stout |
5.5 gal | 4.91% | 31.39 | 1.052 | 1.015 | extract | 9730 | |
Coffee Oatmeal Stout |
5 gal | 4.76% | 26.41 | 1.050 | 1.013 | extract | 8107 | |
Dark Anaphylaxis |
27 L | 8.68% | 73.32 | 1.078 | 1.012 | All Grain | 5483 | |
Eriks Julgodis |
5 L | 4.76% | 27.2 | 1.051 | 1.014 | BIAB | 4675 | |
KBS |
5 gal | 8.94% | 22.56 | 1.072 | 1.004 | extract | 4241 | |
Eriks Lussestout |
5 L | 5.87% | 38.97 | 1.063 | 1.018 | BIAB | 3800 | |
Brian's O-Stout |
5.5 gal | 5.56% | 26.17 | 1.059 | 1.017 | All Grain | 3613 | |
Honey Badger Vanilla Oatmeal Stout - GF |
5.5 gal | 5.27% | 30.22 | 1.058 | 1.018 | All Grain | 3247 | |
Oreo Stout |
37.9 L | 5.76% | 32.7 | 1.059 | 1.015 | All Grain | 3232 |
Newest Oatmeal Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
vanilla wheat oatmeal stout |
6 gal | 5.26% | 38.97 | 1.051 | 1.011 | Partial Mash | 5 | |
Oatmeal Stout Recipe |
2 gal | 4.83% | 30.12 | 1.050 | 1.014 | extract | 26 | |
Oatmeal Stout |
1 gal | 1.21% | 0 | 1.012 | 1.003 | All Grain | 19 | |
Oatmeal Stout |
5.5 gal | 4.99% | 43.14 | 1.054 | 1.016 | All Grain | 15 | |
Abes Oatmeal Stout |
70 L | 5.87% | 30.35 | 1.064 | 1.019 | All Grain | 81 | |
OATSIS |
20 L | 4.24% | 49.68 | 1.050 | 1.017 | All Grain | 39 | |
Blinded by Science |
34.3 gal | 5.56% | 33.65 | 1.056 | 1.013 | All Grain | 28 | |
River Gremlin |
115 gal | 8.44% | 31.91 | 1.090 | 1.025 | All Grain | 30 | |
Pumpkin milk staut |
150 L | 6.04% | 22.66 | 1.069 | 1.023 | All Grain | 46 | |
Alia’s Pale As Milk Stout |
5.5 gal | 5% | 55.94 | 1.054 | 1.016 | BIAB | 35 |
Fermentables Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 1,439 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
American - Chocolate | 667 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 45% |
United Kingdom - Maris Otter Pale | 595 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 63% | 5% - 100% |
American - Roasted Barley | 549 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 22% |
US - Pale 2-Row | 435 | US | Grain | base malt |
1.8°L
|
37 | 62% | 4% - 100% |
United Kingdom - Roasted Barley | 337 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 0% - 15% |
United Kingdom - Chocolate | 316 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 6% | 1% - 26% |
Rolled Oats | 264 | Adjunct | raw |
2.2°L
|
33 | 10% | 0% - 32% | |
American - Caramel / Crystal 120L | 216 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 19% |
American - Victory | 214 | American | Grain | roasted malt |
28°L
|
34 | 7% | 0% - 59% |
Hops Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 481 | 5 | 55% | 3% - 100% |
Fuggles | 407 | 4.5 | 55% | 3% - 100% |
Willamette | 230 | 4.5 | 45% | 2% - 100% |
Cascade | 181 | 7 | 42% | 6% - 100% |
Northern Brewer | 178 | 7.8 | 49% | 2% - 100% |
Magnum | 177 | 15 | 56% | 5% - 100% |
Nugget | 132 | 14 | 53% | 4% - 100% |
Chinook | 93 | 13 | 47% | 0% - 100% |
Challenger | 88 | 8.5 | 44% | 10% - 100% |
Columbus | 83 | 15 | 50% | 11% - 100% |
Steeping Grains Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 77 | Adjunct | raw |
2.2°L
|
33 | 34% | 10% - 100% | |
American - Chocolate | 68 | American | Grain | roasted malt |
350°L
|
29 | 25% | 1% - 67% |
American - Roasted Barley | 57 | American | Grain | roasted malt |
300°L
|
33 | 22% | 2% - 67% |
American - Caramel / Crystal 120L | 25 | American | Grain | crystal malt |
120°L
|
33 | 22% | 5% - 36% |
American - Black Malt | 22 | American | Grain | roasted malt |
500°L
|
28 | 12% | 1% - 30% |
United Kingdom - Chocolate | 17 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 27% | 12% - 73% |
United Kingdom - Black Patent | 17 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 17% | 8% - 40% |
Caramel / Crystal 60L | 16 | Grain | crystal malt |
60°L
|
34 | 25% | 10% - 50% | |
United Kingdom - Roasted Barley | 15 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 31% | 4% - 100% |
American - Caramel / Crystal 80L | 13 | American | Grain | crystal malt |
80°L
|
33 | 22% | 2% - 60% |
Yeasts Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - English Ale Yeast S-04 | 489 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 238 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - English Ale Yeast WLP002 | 101 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - Irish Ale 1084 | 90 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
Danstar - Nottingham Ale Yeast | 87 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - Irish Ale Yeast WLP004 | 83 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
Wyeast - London Ale III 1318 | 67 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Wyeast - American Ale 1056 | 52 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - California Ale Yeast WLP001 | 44 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Imperial Yeast - A10 Darkness | 37 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F |
Other Ingredients Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 178 | Water Agt | Mash | 20% | 0% - 100% |
Irish Moss | 177 | Fining | Boil | 60% | 0% - 100% |
Whirlfloc | 126 | Fining | Boil | 59% | 0% - 100% |
Calcium Chloride (dihydrate) | 106 | Water Agt | Sparge | 19% | 0% - 100% |
Baking Soda | 85 | Water Agt | Mash | 16% | 0% - 100% |
Epsom Salt | 67 | Water Agt | Mash | 5% | 0% - 35% |
Lactic acid | 56 | Water Agt | Mash | 72% | 0% - 100% |
Chalk | 49 | Water Agt | Mash | 21% | 0% - 87% |
Calcium Chloride (anhydrous) | 32 | Water Agt | Mash | 19% | 0% - 100% |
Yeast Nutrient | 26 | Other | Boil | 39% | 0% - 100% |