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	13049
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	11335
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9473
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6656
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	5155
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4945
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	4466
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4461
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4457
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4296

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
winterland stout	340 L	5.34%	32.6	1.054	1.014		All Grain	56
Chocolate Stout	10 L	7.29%	35.28	1.071	1.016		All Grain	77
Maurice's Black	5 L	6.85%	40.73	1.069	1.017		All Grain	101
Irish Latte	5.5 gal	5.23%	18.65	1.053	1.013		All Grain	78
Sam Smith's Oatmeal stout	5 gal	5.26%	34.63	1.055	1.015		All Grain	116
Stout without a doubt	4 L	5.18%	36.8	1.053	1.013		extract	70
Oatbeard WIP	5.5 gal	7.88%	0	1.079	1.019		All Grain	81
Otmeal Stout	550 L	4.47%	17.67	1.045	1.011		All Grain	88
Brian’s 1st Oatmeal stout	2 gal	6.09%	0	1.062	1.015		BIAB	87
Soft Core 2.0 (white stout)	250 gal	7.53%	5.72	1.079	1.021		All Grain	69

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,585		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	647	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	352	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	329	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	294		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	537	5	55%	3% - 100%
Fuggles	444	4.5	54%	3% - 100%
Willamette	247	4.5	45%	2% - 100%
Cascade	195	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	97	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	532	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	272	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	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	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	141	Fining	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	139	Water Agt	Mash	19%	0% - 100%
Baking Soda	111	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	59	Water Agt	Mash	18%	0% - 80%
Calcium Chloride (anhydrous)	41	Water Agt	Boil	23%	0% - 100%
Yeast Nutrient	37	Other	Boil	38%	0% - 100%

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