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	12363
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10681
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8925
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6183
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4947
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4701
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4219
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4118
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4073
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3972

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	1 gal	5.62%	11.24	1.053	1.010		All Grain	18
Old Irish Road Oatmeal Stout	5 gal	5.64%	27.21	1.059	1.016		All Grain	49
Oatmeal Recipe	18 L	5.09%	31.49	1.052	1.013		All Grain	56
stout	20.8 L	6.48%	34.74	1.062	1.012		All Grain	46
stout	20.8 L	5.85%	35.27	1.059	1.015		All Grain	48
Chocolate Vanilla Oatmeal Milk Stout	3 gal	5.91%	33.48	1.068	1.023		All Grain	52
Magic Black	65 L	4.37%	26.12	1.044	1.011		All Grain	36
oats and hoes	7 gal	9.85%	58.87	1.096	1.021		All Grain	79
PintO' Stout	5.5 gal	4.75%	38.23	1.048	1.012		BIAB	72
coffee chocolate stout	5 L	6.87%	35.83	1.065	1.013		extract	40

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,529		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	687	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	626	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	576	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	441	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	346	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	278		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	226	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	511	5	56%	3% - 100%
Fuggles	436	4.5	55%	3% - 100%
Willamette	236	4.5	45%	2% - 100%
Cascade	191	7	42%	6% - 100%
Magnum	182	15	56%	5% - 100%
Northern Brewer	182	7.8	49%	2% - 100%
Nugget	140	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	91	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	57	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%
Caramel / Crystal 60L	17		Grain	crystal malt	60°L	34	24%	7% - 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	515	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	258	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	105	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	93	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	84	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - London Ale III 1318	71	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	49	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	46	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	203	Water Agt	Mash	19%	0% - 100%
Irish Moss	185	Fining	Boil	60%	0% - 100%
Whirlfloc	136	Water Agt	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	128	Water Agt	Mash	19%	0% - 100%
Baking Soda	101	Water Agt	Mash	15%	0% - 100%
Epsom Salt	84	Water Agt	Mash	6%	0% - 36%
Lactic acid	63	Water Agt	Mash	68%	0% - 100%
Chalk	56	Water Agt	Mash	19%	0% - 87%
Yeast Nutrient	35	Water Agt	Boil	38%	0% - 100%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	22%	0% - 100%

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