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	12961
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	11242
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9419
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6605
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	5125
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4857
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4419
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4374
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	4330
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4273

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Chocolate Stout	10 L	7.29%	35.28	1.071	1.016		All Grain	45
Maurice's Black	5 L	6.85%	40.73	1.069	1.017		All Grain	56
Irish Latte	5.5 gal	5.23%	18.65	1.053	1.013		All Grain	44
Sam Smith's Oatmeal stout	5 gal	5.26%	34.63	1.055	1.015		All Grain	75
Stout without a doubt	4 L	5.18%	36.8	1.053	1.013		extract	40
Oatbeard WIP	5.5 gal	7.88%	0	1.079	1.019		All Grain	59
Otmeal Stout	550 L	4.47%	17.67	1.045	1.011		All Grain	57
Brian’s 1st Oatmeal stout	2 gal	6.09%	0	1.062	1.015		BIAB	60
Soft Core 2.0 (white stout)	250 gal	7.53%	5.72	1.079	1.021		All Grain	44
imperial stout chocolate	30 L	4.75%	28.26	1.048	1.012		All Grain	61

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,582		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	707	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	645	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	595	American	Grain	roasted malt	300°L	33	5%	1% - 16%
US - Pale 2-Row	444	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	292		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	228	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	535	5	55%	3% - 100%
Fuggles	443	4.5	54%	3% - 100%
Willamette	247	4.5	45%	2% - 100%
Cascade	194	7	42%	6% - 100%
Magnum	187	15	56%	5% - 100%
Northern Brewer	185	7.8	49%	2% - 100%
Nugget	142	14	53%	4% - 100%
Challenger	96	8.5	44%	10% - 100%
Chinook	96	13	46%	0% - 100%
Columbus	90	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	528	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	271	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	84	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	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	216	Water Agt	Mash	18%	0% - 100%
Irish Moss	193	Fining	Boil	59%	0% - 100%
Whirlfloc	142	Fining	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	139	Water Agt	Mash	19%	0% - 100%
Baking Soda	110	Water Agt	Mash	14%	0% - 100%
Epsom Salt	90	Water Agt	Mash	6%	0% - 36%
Lactic acid	68	Water Agt	Mash	68%	0% - 100%
Chalk	59	Water Agt	Mash	18%	0% - 80%
Calcium Chloride (anhydrous)	40	Water Agt	Mash	24%	0% - 100%
Yeast Nutrient	37	Other	Boil	38%	0% - 100%

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