Stout - Oatmeal Stout (BJCP 2008)

Top 10 Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Stout - Young Clone	16 gal	5.15%	30.42	1.059	1.020		All Grain	13109
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	11421
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	9524
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6709
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	5193
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	5032
Samuel Smith Oatmeal Stout Clone	6.1 gal	5.41%	28.52	1.057	1.016		All Grain	4610
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	4542
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4514
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4332

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
New Milk Stout?	120 gal	5.1%	38.31	1.051	1.012		All Grain	31
Marblehead Johnson	115 L	5.2%	37.2	1.051	1.012		All Grain	85
stout	30 L	5.84%	0	1.059	1.015		All Grain	36
stout	30 L	5.84%	0	1.059	1.015		All Grain	33
Oatmeal Stout 10 litros	10 L	4.72%	32.55	1.048	1.012		All Grain	63
winterland stout	340 L	5.34%	32.6	1.054	1.014		All Grain	87
Chocolate Stout	10 L	7.29%	35.28	1.071	1.016		All Grain	107
Maurice's Black	5 L	6.85%	40.73	1.069	1.017		All Grain	133
Irish Latte	5.5 gal	5.23%	18.65	1.053	1.013		All Grain	103
Sam Smith's Oatmeal stout	5 gal	5.26%	34.63	1.055	1.015		All Grain	161

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,593		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	708	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	650	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	597	American	Grain	roasted malt	300°L	33	5%	1% - 16%
US - Pale 2-Row	444	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	354	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	330	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	296		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	229	American	Grain	crystal malt	120°L	33	5%	1% - 19%
American - Victory	222	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	538	5	55%	3% - 100%
Fuggles	450	4.5	54%	3% - 100%
Willamette	248	4.5	45%	2% - 100%
Cascade	195	7	42%	6% - 100%
Magnum	187	15	56%	5% - 100%
Northern Brewer	186	7.8	49%	2% - 100%
Nugget	142	14	53%	4% - 100%
Challenger	96	8.5	44%	10% - 100%
Chinook	96	13	46%	0% - 100%
Columbus	89	15	49%	8% - 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	69	American	Grain	roasted malt	350°L	29	24%	1% - 67%
American - Roasted Barley	56	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	17		Grain	crystal malt	60°L	34	25%	10% - 50%
United Kingdom - Roasted Barley	16	United Kingdom	Grain	roasted malt	550°L	29	30%	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	537	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	274	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	110	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	96	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	89	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Irish Ale Yeast WLP004	85	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - London Ale III 1318	70	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	60	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - American Ale 1056	52	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	49	White Labs	Ale	High	Medium	76.5%	68°F	73°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	221	Water Agt	Mash	18%	0% - 100%
Irish Moss	193	Fining	Boil	59%	0% - 100%
Whirlfloc	142	Water Agt	Boil	56%	0% - 100%
Calcium Chloride (dihydrate)	140	Water Agt	Mash	19%	0% - 100%
Baking Soda	111	Water Agt	Mash	14%	0% - 100%
Epsom Salt	92	Water Agt	Mash	6%	0% - 36%
Lactic acid	69	Water Agt	Mash	69%	0% - 100%
Chalk	60	Water Agt	Mash	19%	0% - 86%
Calcium Chloride (anhydrous)	43	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	37	Other	Boil	38%	0% - 100%

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