Stout - Oatmeal Stout (BJCP 2008)

Top 10 Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Stout - Young Clone	16 gal	5.15%	30.42	1.059	1.020		All Grain	13161
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	11496
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9587
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6755
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	5228
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	5100
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	4732
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4592
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4545
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4366

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Razorback Affogato Stout	22 L	8.69%	30.8	1.095	1.029		All Grain	32
October Oatmeal Stout	5.5 gal	5.43%	35.31	1.055	1.014		All Grain	42
graf	5 gal	5.21%	32.4	1.050	1.010		All Grain	48
The Howler	22 L	5.32%	29.19	1.050	1.010		All Grain	91
New Milk Stout?	120 gal	5.23%	37.44	1.056	1.017		All Grain	72
Marblehead Johnson	115 L	5.2%	37.2	1.051	1.012		All Grain	120
stout	30 L	5.84%	0	1.059	1.015		All Grain	70
stout	30 L	5.84%	0	1.059	1.015		All Grain	65
Oatmeal Stout v3 500L	540 L	4.97%	25.26	1.052	1.014		All Grain	22
Oatmeal Stout 10 litros	10 L	4.72%	32.55	1.048	1.012		All Grain	98

Fermentables Used In Oatmeal Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,602		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	712	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	650	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	599	American	Grain	roasted malt	300°L	33	5%	1% - 16%
US - Pale 2-Row	446	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	354	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	330	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	296		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	229	American	Grain	crystal malt	120°L	33	5%	1% - 19%
American - Victory	223	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	541	5	55%	3% - 100%
Fuggles	452	4.5	54%	3% - 100%
Willamette	249	4.5	45%	2% - 100%
Cascade	198	7	42%	6% - 100%
Magnum	188	15	56%	5% - 100%
Northern Brewer	186	7.8	49%	2% - 100%
Nugget	143	14	53%	4% - 100%
Challenger	96	8.5	44%	10% - 100%
Chinook	96	13	46%	0% - 100%
Columbus	89	15	49%	8% - 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	69	American	Grain	roasted malt	350°L	29	24%	1% - 67%
American - Roasted Barley	56	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	18	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	17		Grain	crystal malt	60°L	34	25%	10% - 50%
United Kingdom - Roasted Barley	16	United Kingdom	Grain	roasted malt	550°L	29	30%	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	543	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	276	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	110	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	96	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Irish Ale Yeast WLP004	85	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - London Ale III 1318	70	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	60	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - American Ale 1056	52	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	49	White Labs	Ale	High	Medium	76.5%	68°F	73°F

Other Ingredients Used In Oatmeal Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	221	Water Agt	Mash	18%	0% - 100%
Irish Moss	194	Fining	Boil	59%	0% - 100%
Whirlfloc	143	Fining	Boil	56%	0% - 100%
Calcium Chloride (dihydrate)	141	Water Agt	Mash	19%	0% - 100%
Baking Soda	111	Water Agt	Mash	14%	0% - 100%
Epsom Salt	91	Water Agt	Mash	6%	0% - 36%
Lactic acid	69	Water Agt	Mash	69%	0% - 100%
Chalk	60	Water Agt	Mash	19%	0% - 86%
Calcium Chloride (anhydrous)	43	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	37	Other	Boil	38%	0% - 100%

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