Stout - Oatmeal Stout

Top 10 Oatmeal Stout 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	8354
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	6598
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	6065
Oyster Stout	21 L	5.01%	30.26	1.053	1.015		All Grain	4845
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	3513
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	3497
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	2793
Samoa This Stout	5 gal	9.74%	18.4	1.114	1.040		extract	2535
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	2532
Chai Tea Coconut Stout	2.5 gal	6%	0	1.000	1.000		extract	2123

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
stout marroking	20 L	5.65%	20.1	1.056	1.013		All Grain	5
Oatmeal Stout	65 L	5.83%	26.55	1.059	1.014		All Grain	1
Oat meal stout	15 L	7%	0	1.069	1.016		extract	8
Awesome Recipe	85 L	5.48%	15.98	1.058	1.016		All Grain	3
Birthday Cake Pop Golden Stout /Red Velvet Cake Pop Scarlet Stout	6 gal	8.07%	37.83	1.089	1.027		All Grain	17
Oaty oatmeal stout	21 L	6.76%	101.77	1.063	1.011		All Grain	4
Oatmeal Stout ANIMAL	70 L	7.23%	36.23	1.073	1.018		extract	4
Oatmeal Stout	5.5 gal	5.76%	36.6	1.066	1.022		All Grain	10
PB Oatmeal Milk Stout	5.5 gal	6.84%	30.73	1.064	1.012		BIAB	18
LeRoss 20 Bigger Stout	8.99 L	5.74%	40.75	1.060	1.016		All Grain	6

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	684		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	352	American	Grain	roasted malt	350°L	29	6%	0% - 20%
United Kingdom - Maris Otter Pale	327	United Kingdom	Grain	base malt	3.75°L	38	63%	8% - 100%
American - Roasted Barley	299	American	Grain	roasted malt	300°L	33	4%	1% - 12%
Pale 2-Row	238		Grain	base malt	1.8°L	37	62%	4% - 88%
United Kingdom - Chocolate	198	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 13%
United Kingdom - Roasted Barley	196	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 14%
Rolled Oats	128		Adjunct	raw	2.2°L	33	9%	0% - 31%
American - Victory	127	American	Grain	roasted malt	28°L	34	6%	2% - 22%
American - Caramel / Crystal 80L	123	American	Grain	crystal malt	80°L	33	6%	2% - 19%

Hops Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Fuggles	211	4.5	54%	3% - 100%
East Kent Goldings	203	5	56%	3% - 100%
Willamette	144	4.5	44%	2% - 100%
Magnum	93	15	57%	5% - 100%
Northern Brewer	92	7.8	47%	6% - 100%
Cascade	82	7	38%	6% - 100%
Nugget	71	14	52%	4% - 100%
Challenger	49	8.5	49%	10% - 100%
Chinook	47	13	49%	3% - 100%
Kent Goldings	43	5	51%	17% - 100%

Steeping Grains Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	74		Adjunct	raw	2.2°L	33	35%	10% - 100%
American - Chocolate	57	American	Grain	roasted malt	350°L	29	24%	1% - 67%
American - Roasted Barley	47	American	Grain	roasted malt	300°L	33	20%	2% - 51%
American - Caramel / Crystal 120L	21	American	Grain	crystal malt	120°L	33	20%	5% - 36%
American - Black Malt	15	American	Grain	roasted malt	500°L	28	12%	1% - 25%
United Kingdom - Chocolate	12	United Kingdom	Grain	roasted malt	425°L	34	26%	12% - 50%
United Kingdom - Black Patent	12	United Kingdom	Grain	roasted malt	525°L	27	20%	10% - 40%
Rolled Oats	12		Adjunct	raw	2.2°L	33	42%	14% - 100%
American - Caramel / Crystal 60L	12	American	Grain	crystal malt	60°L	34	26%	10% - 50%
United Kingdom - Roasted Barley	9	United Kingdom	Grain	roasted malt	550°L	29	29%	13% - 50%

Yeasts Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	219	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	109	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Irish Ale Yeast WLP004	65	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - Irish Ale 1084	60	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	59	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	51	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	34	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - American Ale 1056	34	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	23	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - London ESB Ale 1968	20	Wyeast	Ale	0.1	Very High	69%	64°F	72°F

Other Ingredients Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	115	Fining	Boil	62%	0% - 100%
Whirlfloc	58	Fining	Boil	58%	0% - 100%
Gypsum	52	Water Agt	Mash	18%	0% - 100%
Epsom Salt	19	Water Agt	Mash	6%	0% - 67%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	20%	0% - 71%
Baking Soda	18	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	18%	0% - 87%
Chalk	13	Water Agt	Mash	21%	0% - 67%
Lactic acid	11	Water Agt	Mash	72%	0% - 100%
Table Salt	10	Water Agt	Mash	7%	0% - 31%

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