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	12512
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10779
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9059
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6277
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4994
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4317
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4195
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4130
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4075
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	3518

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	130 L	4.83%	8.35	1.048	1.011		extract	9
oats sep 2025	100 L	5.57%	34.68	1.058	1.016		extract	33
Test	2 gal	4.65%	0	1.052	1.017		extract	27
29. Dancing Panda 070925	26 L	5.24%	17.69	1.059	1.019		All Grain	58
Oatmeal Stout for 2025 Oktoberfest	5.5 gal	4.72%	29.07	1.048	1.012		extract	28
Chicha Stout	10 L	4.7%	24.42	1.057	1.021		BIAB	24
Coffee Oatmeal Stout	5 gal	6.84%	53.55	1.068	1.016		BIAB	76
Oatmeal mustache	480 gal	6.93%	23.98	1.067	1.017		All Grain	65
Christophers	5 L	6.08%	11.34	1.062	1.015		All Grain	43
The Pumpkining	5.75 gal	9.14%	50.83	1.088	1.019		All Grain	75

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,552		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	696	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	630	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	584	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	347	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	323	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	281		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	222	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	520	5	55%	3% - 100%
Fuggles	440	4.5	55%	3% - 100%
Willamette	244	4.5	45%	2% - 100%
Cascade	190	7	42%	6% - 100%
Magnum	184	15	56%	5% - 100%
Northern Brewer	183	7.8	49%	2% - 100%
Nugget	140	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	92	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	520	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	261	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	107	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	94	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	88	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	55	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	208	Water Agt	Mash	18%	0% - 100%
Irish Moss	190	Fining	Boil	60%	0% - 100%
Whirlfloc	139	Fining	Boil	56%	0% - 100%
Calcium Chloride (dihydrate)	129	Water Agt	Mash	19%	0% - 100%
Baking Soda	104	Water Agt	Mash	15%	0% - 100%
Epsom Salt	85	Water Agt	Mash	6%	0% - 36%
Lactic acid	63	Water Agt	Mash	68%	0% - 100%
Chalk	57	Water Agt	Mash	19%	0% - 87%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	24%	0% - 100%
Yeast Nutrient	36	Water Agt	Boil	37%	0% - 100%

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