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	11618
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	9952
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8281
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	5630
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4730
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4325
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	3867
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	3713
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	3504
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3403

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Megs Stout V2	2.5 gal	7.52%	41.15	1.071	1.013		All Grain	15
barney flats oatmeal stout	12 L	3.6%	0	1.037	1.009		extract	12
Rum Runner Oatmeal Stout	4 gal	6.57%	40.88	1.065	1.015		extract	34
Rice stout 2	19 L	6.19%	26.38	1.058	1.011		All Grain	43
OATMEAL STOUT	5.5 gal	5.96%	28.64	1.056	1.011		extract	59
Mystery Porter	20.8 L	4.72%	42.9	1.051	1.015		All Grain	53
Strawberry Milk Stout	10 L	5.54%	94.24	1.056	1.014		All Grain	63
Oatmeal Stout 1	5.5 gal	6%	14.26	1.060	1.014		All Grain	44
Oats Irish Stout	23 L	5.89%	28.17	1.054	1.010		BIAB	63
Bridgid's Porter	5.5 gal	5.87%	28.2	1.055	1.010		All Grain	83

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,464		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	680	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	605	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	562	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	437	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	340	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	319	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	270		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	222	American	Grain	crystal malt	120°L	33	5%	1% - 19%
American - Victory	217	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	494	5	56%	3% - 100%
Fuggles	415	4.5	55%	3% - 100%
Willamette	231	4.5	45%	2% - 100%
Cascade	185	7	42%	6% - 100%
Northern Brewer	180	7.8	49%	2% - 100%
Magnum	177	15	56%	5% - 100%
Nugget	135	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	89	8.5	44%	10% - 100%
Columbus	85	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	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	57	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	16		Grain	crystal malt	60°L	34	25%	10% - 50%
United Kingdom - Roasted Barley	15	United Kingdom	Grain	roasted malt	550°L	29	31%	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	497	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	242	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	101	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	92	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	87	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Irish Ale Yeast WLP004	83	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
Wyeast - American Ale 1056	52	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	44	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Imperial Yeast - A10 Darkness	38	Imperial Yeast	Ale		Medium	71%	62°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	187	Water Agt	Mash	20%	0% - 100%
Irish Moss	179	Fining	Mash	60%	0% - 100%
Whirlfloc	129	Fining	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	110	Water Agt	Mash	19%	0% - 100%
Baking Soda	87	Water Agt	Mash	16%	0% - 100%
Epsom Salt	68	Water Agt	Mash	5%	0% - 35%
Lactic acid	59	Water Agt	Mash	70%	0% - 100%
Chalk	49	Water Agt	Mash	21%	0% - 87%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	27	Other	Boil	40%	0% - 100%

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