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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 7052
Quaker Maple 'n' Brown Sugar Oatmeal Stout
5.5 gal 4.91% 31.39 1.052 1.015
extract 5668
Coffee Oatmeal Stout
5 gal 4.76% 26.41 1.050 1.013
extract 5130
Oyster Stout
21 L 5.01% 30.26 1.053 1.015
All Grain 3466
Eriks Julgodis
5 L 4.76% 27.2 1.051 1.014
BIAB 3182
Dark Anaphylaxis
27 L 8.68% 73.32 1.078 1.012
All Grain 2925
Eriks Lussestout
5 L 5.87% 38.97 1.063 1.018
BIAB 2441
Stone bitter chocolate oatmeal stout clone
5.25 gal 8.93% 139.31 1.097 1.029
All Grain 2326
Brian's O-Stout
5.5 gal 5.56% 26.17 1.059 1.017
All Grain 2153
Gold Cap G-Free Oatmeal Stout#6
5.5 gal 5.9% 45.17 1.062 1.017
extract 1887

Newest Oatmeal Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Oatmeal Session Stout
5.5 gal 4.69% 40.24 1.050 1.014
BIAB 6
Breakfast Stout HOME
29.85 L 9.07% 0 1.092 1.023
All Grain 17
McWuaker's Oatmeal Stout
5.5 gal 5.62% 37.77 1.057 1.014
All Grain 3
Oatmeal Stout 1
11 gal 4.97% 29.38 1.052 1.014
All Grain 0
stout avoine
20 L 5.54% 38.84 1.056 1.014
All Grain 0
oatmeal stout
11 gal 4.66% 33.48 1.049 1.013
All Grain 0
Oatmeal Stout
1400 L 3.86% 20.39 1.041 1.012
All Grain 1
Oatsy McOatster
6 gal 4.8% 33.66 1.049 1.012
All Grain 6
Awesome Recipe
3 gal 5.91% 38.47 1.059 1.014
BIAB 15
Oatmeal (ish) Stout
5 L 6.19% 36.73 1.063 1.016
extract 5

Fermentables Used In Oatmeal Stout Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 939 Adjunct raw 2.2°L
33 10% 1% - 100%
American - Chocolate 482 American Grain roasted malt 350°L
29 6% 0% - 45%
United Kingdom - Maris Otter Pale 430 United Kingdom Grain base malt 3.75°L
38 62% 8% - 100%
American - Roasted Barley 394 American Grain roasted malt 300°L
33 5% 1% - 15%
American - Pale 2-Row 334 American Grain base malt 1.8°L
37 62% 4% - 92%
United Kingdom - Chocolate 259 United Kingdom Grain roasted malt 425°L
34 6% 1% - 39%
United Kingdom - Roasted Barley 255 United Kingdom Grain roasted malt 550°L
29 5% 0% - 15%
American - Victory 181 American Grain roasted malt 28°L
34 7% 2% - 24%
Rolled Oats 167 Adjunct raw 2.2°L
33 9% 0% - 38%
American - Caramel / Crystal 80L 161 American Grain crystal malt 80°L
33 5% 2% - 19%

Hops Used In Oatmeal Stout Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 292 5 57% 3% - 100%
Fuggles 273 4.5 54% 3% - 100%
Willamette 186 4.5 45% 2% - 100%
Magnum 118 15 55% 5% - 100%
Cascade 118 7 39% 6% - 100%
Northern Brewer 117 7.8 50% 6% - 100%
Nugget 102 14 52% 4% - 100%
Challenger 64 8.5 48% 10% - 100%
Chinook 62 13 46% 3% - 100%
Kent Goldings 58 5 49% 12% - 100%

Steeping Grains Used In Oatmeal Stout Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 83 Adjunct raw 2.2°L
33 34% 10% - 100%
American - Chocolate 68 American Grain roasted malt 350°L
29 23% 1% - 67%
American - Roasted Barley 51 American Grain roasted malt 300°L
33 20% 2% - 51%
American - Caramel / Crystal 120L 24 American Grain crystal malt 120°L
33 20% 5% - 36%
American - Black Malt 21 American Grain roasted malt 500°L
28 12% 1% - 25%
United Kingdom - Black Patent 15 United Kingdom Grain roasted malt 525°L
27 18% 8% - 40%
Rolled Oats 15 Adjunct raw 2.2°L
33 41% 14% - 100%
United Kingdom - Chocolate 15 United Kingdom Grain roasted malt 425°L
34 27% 12% - 50%
American - Caramel / Crystal 60L 14 American Grain crystal malt 60°L
34 25% 10% - 50%
Briess - Brewers Oat Flakes 10 American Adjunct other 2.5°L
32.2 28% 17% - 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-04 298 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 146 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 82 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 80 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Irish Ale Yeast WLP004 72 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
White Labs - English Ale Yeast WLP002 69 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale III 1318 47 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - American Ale 1056 43 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Windsor Ale Yeast 30 Danstar Ale Medium Medium 72% 64°F 70°F
White Labs - California Ale Yeast WLP001 28 White Labs Ale High Medium 76.5% 68°F 73°F

Other Ingredients Used In Oatmeal Stout Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 130 Fining Boil 62% 0% - 100%
Whirlfloc 76 Fining Boil 60% 0% - 100%
Gypsum 71 Water Agt Mash 22% 0% - 100%
Baking Soda 25 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 23% 0% - 100%
Epsom Salt 21 Water Agt Mash 5% 0% - 33%
Table Salt 17 Water Agt Mash 10% 0% - 31%
Chalk 17 Water Agt Mash 26% 0% - 80%
Calcium Chloride (dihydrate) 15 Water Agt Mash 22% 0% - 71%
Lactic acid 13 Water Agt Mash 82% 0% - 100%

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