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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 10266
Quaker Maple 'n' Brown Sugar Oatmeal Stout
5.5 gal 4.91% 31.39 1.052 1.015
extract 8743
Coffee Oatmeal Stout
5 gal 4.76% 26.41 1.050 1.013
extract 7501
Toasted oatmeal stout
5.5 gal 5.8% 26.95 1.059 1.015
All Grain 7254
Dark Anaphylaxis
27 L 8.68% 73.32 1.078 1.012
All Grain 5037
Eriks Julgodis
5 L 4.76% 27.2 1.051 1.014
BIAB 4311
KBS
5 gal 8.94% 22.56 1.072 1.004
extract 3909
Eriks Lussestout
5 L 5.87% 38.97 1.063 1.018
BIAB 3565
Brian's O-Stout
5.5 gal 5.56% 26.17 1.059 1.017
All Grain 3300
Chai Tea Coconut Stout
2.5 gal 6% 0 1.000 1.000
extract 2791

Newest Oatmeal Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
MoreBeer Oatmeal Stout
5 gal 6.16% 54.61 1.067 1.020
All Grain 75
Scott's Stout
10 gal 5.34% 0 1.054 1.014
All Grain 10
Scott's Stout
10 gal 2.24% 0 1.023 1.006
All Grain 14
stout
221 L 5.43% 17.85 1.051 1.009
All Grain 74
maple brown sugar oatmeal bourbon stout
5 gal 6.69% 18.25 1.065 1.014
BIAB 17
Oatmeal stout
5 gal 5.61% 35.53 1.060 1.017
extract 18
Oatmeal Stout
5.5 gal 7.28% 97.2 1.073 1.018
All Grain 24
stout 2022
21 L 6.64% 29.81 1.069 1.018
All Grain 94
G&J Stout
30 L 6.26% 35.18 1.064 1.016
All Grain 17
OATMEAL STOUT
150 L 6.5% 31.44 1.067 1.017
All Grain 23

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1,328 Adjunct raw 2.2°L
33 10% 1% - 100%
American - Chocolate 621 American Grain roasted malt 350°L
29 6% 0% - 45%
United Kingdom - Maris Otter Pale 551 United Kingdom Grain base malt 3.75°L
38 63% 5% - 100%
American - Roasted Barley 510 American Grain roasted malt 300°L
33 5% 1% - 16%
US - Pale 2-Row 427 US Grain base malt 1.8°L
37 61% 4% - 100%
United Kingdom - Roasted Barley 317 United Kingdom Grain roasted malt 550°L
29 5% 0% - 15%
United Kingdom - Chocolate 301 United Kingdom Grain roasted malt 425°L
34 6% 1% - 14%
Rolled Oats 247 Adjunct raw 2.2°L
33 10% 0% - 32%
American - Victory 207 American Grain roasted malt 28°L
34 7% 0% - 59%
American - Caramel / Crystal 120L 206 American Grain crystal malt 120°L
33 5% 1% - 14%

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

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 420 5 56% 3% - 100%
Fuggles 384 4.5 55% 3% - 100%
Willamette 217 4.5 46% 2% - 100%
Cascade 181 7 42% 6% - 100%
Northern Brewer 171 7.8 49% 2% - 100%
Magnum 162 15 56% 5% - 100%
Nugget 122 14 53% 4% - 100%
Chinook 86 13 47% 0% - 100%
Challenger 81 8.5 44% 10% - 100%
Columbus 81 15 49% 11% - 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 78 Adjunct raw 2.2°L
33 33% 10% - 100%
American - Chocolate 67 American Grain roasted malt 350°L
29 24% 1% - 67%
American - Roasted Barley 53 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 16 United Kingdom Grain roasted malt 425°L
34 28% 12% - 73%
United Kingdom - Black Patent 16 United Kingdom Grain roasted malt 525°L
27 18% 8% - 40%
Caramel / Crystal 60L 16 Grain crystal malt 60°L
34 25% 10% - 50%
United Kingdom - Roasted Barley 14 United Kingdom Grain roasted malt 550°L
29 33% 13% - 100%
Rolled Oats 12 Adjunct raw 2.2°L
33 42% 14% - 100%

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-04 438 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 215 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - English Ale Yeast WLP002 92 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - Irish Ale 1084 88 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 84 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Irish Ale Yeast WLP004 80 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Wyeast - London Ale III 1318 67 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - American Ale 1056 51 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 43 White Labs Ale High Medium 76.5% 68°F 73°F
Danstar - Windsor Ale Yeast 34 Danstar Ale Medium Medium 72% 64°F 70°F

Other Ingredients Used In Oatmeal Stout (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 163 Fining Boil 61% 0% - 100%
Gypsum 153 Water Agt Mash 19% 0% - 100%
Whirlfloc 118 Water Agt Boil 60% 0% - 100%
Calcium Chloride (dihydrate) 87 Water Agt Mash 19% 0% - 100%
Baking Soda 69 Water Agt Mash 16% 0% - 100%
Epsom Salt 57 Water Agt Mash 5% 0% - 35%
Lactic acid 46 Water Agt Mash 72% 0% - 100%
Chalk 42 Water Agt Mash 21% 0% - 87%
Wyeast - Beer Nutrient 25 Other Boil 44% 0% - 100%
Calcium Chloride (anhydrous) 23 Water Agt Mash 25% 0% - 100%

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