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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 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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