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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