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	12898
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	11141
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9351
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6527
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	5091
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4720
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4358
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4298
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4235
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	4147

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Soft Core 2.0 (white stout)	250 gal	7.83%	5.55	1.086	1.027		All Grain	11
imperial stout chocolate	30 L	4.75%	28.26	1.048	1.012		All Grain	25
Inman oatmeal stout	25 L	4.03%	17.52	1.042	1.012		All Grain	23
Striped Ribbon Stout	5 gal	8.06%	28.37	1.091	1.029		All Grain	63
Milk Stout	23 L	4.92%	28.33	1.059	1.021		All Grain	30
League Hogarth's Stout	23 L	5.1%	33.51	1.050	1.011		BIAB	52
Smoky Rye Stout	5.5 gal	6.93%	57.54	1.066	1.013		All Grain	38
Beary Oatmeal Stout	1 gal	7.98%	46.17	1.081	1.021		All Grain	22
Nani girl stout	1 gal	5.39%	36.01	1.055	1.014		extract	42
OATMEAL STOUT 2026 FEBRERO	500 L	6%	28.41	1.061	1.015		All Grain	65

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,571		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	703	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	641	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	590	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	443	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	351	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	328	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	291		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	227	American	Grain	crystal malt	120°L	33	5%	1% - 19%
American - Victory	221	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	531	5	55%	3% - 100%
Fuggles	442	4.5	54%	3% - 100%
Willamette	246	4.5	45%	2% - 100%
Cascade	191	7	42%	6% - 100%
Magnum	185	15	56%	5% - 100%
Northern Brewer	184	7.8	49%	2% - 100%
Nugget	142	14	53%	4% - 100%
Chinook	95	13	47%	0% - 100%
Challenger	93	8.5	44%	10% - 100%
Columbus	89	15	48%	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	68	American	Grain	roasted malt	350°L	29	25%	1% - 67%
American - Roasted Barley	56	American	Grain	roasted malt	300°L	33	22%	2% - 67%
American - Caramel / Crystal 120L	24	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%
United Kingdom - Roasted Barley	16	United Kingdom	Grain	roasted malt	550°L	29	30%	4% - 100%
Caramel / Crystal 60L	16		Grain	crystal malt	60°L	34	25%	10% - 50%
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	524	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	267	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	109	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	69	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	48	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	214	Water Agt	Mash	18%	0% - 100%
Irish Moss	191	Fining	Boil	60%	0% - 100%
Whirlfloc	141	Fining	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	137	Water Agt	Mash	18%	0% - 100%
Baking Soda	107	Water Agt	Boil	14%	0% - 100%
Epsom Salt	90	Water Agt	Mash	6%	0% - 36%
Lactic acid	68	Water Agt	Mash	68%	0% - 100%
Chalk	57	Water Agt	Mash	19%	0% - 80%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	25%	0% - 100%
Yeast Nutrient	35	Other	Boil	39%	0% - 100%

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