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	12655
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10917
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9199
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6383
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	5026
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4442
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4262
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4173
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4161
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	3765

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oatmeal Stout	5 gal	5.39%	35.09	1.054	1.013		All Grain	37
oatmeal stout	5 L	6.7%	46.31	1.068	1.017		extract	31
Belgium Oatmeal Stout	5.5 gal	6.85%	47.04	1.069	1.016		All Grain	26
Xmas stout 2025	4.75 gal	10.72%	34.51	1.103	1.021		All Grain	45
Oatmeal Stout 2025	21 L	4.67%	34.25	1.044	1.008		All Grain	50
GranPa-D's Oatmeal Stout 2025	23 L	5.67%	29.74	1.053	1.010		All Grain	43
One Eyed Willie's New Oatmeal	11.5 gal	5.74%	32.62	1.057	1.014		All Grain	53
Oatmeal stout	2.5 gal	6.13%	24.74	1.062	1.016		extract	48
MichisCat Irish Oatmeal Stout	75 L	4.24%	24.5	1.043	1.010		All Grain	28
Haulin' Oates	19 L	3.95%	37.21	1.040	1.010		BIAB	49

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,558		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	697	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	631	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	585	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	442	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	322	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	286		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	220	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	523	5	55%	3% - 100%
Fuggles	442	4.5	54%	3% - 100%
Willamette	243	4.5	46%	2% - 100%
Cascade	191	7	42%	6% - 100%
Magnum	186	15	57%	5% - 100%
Northern Brewer	184	7.8	49%	2% - 100%
Nugget	140	14	53%	4% - 100%
Chinook	95	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	519	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	262	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	108	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	95	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	56	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	Mash	60%	0% - 100%
Whirlfloc	140	Water Agt	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	132	Water Agt	Mash	19%	0% - 100%
Baking Soda	106	Water Agt	Mash	15%	0% - 100%
Epsom Salt	86	Water Agt	Mash	6%	0% - 36%
Lactic acid	65	Water Agt	Mash	67%	0% - 100%
Chalk	56	Water Agt	Mash	18%	0% - 80%
Calcium Chloride (anhydrous)	38	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	36	Other	Mash	37%	0% - 100%

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