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 | 11254 | |
Quaker Maple 'n' Brown Sugar Oatmeal Stout |
5.5 gal | 4.91% | 31.39 | 1.052 | 1.015 | extract | 9641 | |
Coffee Oatmeal Stout |
5 gal | 4.76% | 26.41 | 1.050 | 1.013 | extract | 8048 | |
Dark Anaphylaxis |
27 L | 8.68% | 73.32 | 1.078 | 1.012 | All Grain | 5443 | |
Eriks Julgodis |
5 L | 4.76% | 27.2 | 1.051 | 1.014 | BIAB | 4654 | |
KBS |
5 gal | 8.94% | 22.56 | 1.072 | 1.004 | extract | 4217 | |
Eriks Lussestout |
5 L | 5.87% | 38.97 | 1.063 | 1.018 | BIAB | 3781 | |
Brian's O-Stout |
5.5 gal | 5.56% | 26.17 | 1.059 | 1.017 | All Grain | 3584 | |
Honey Badger Vanilla Oatmeal Stout - GF |
5.5 gal | 5.27% | 30.22 | 1.058 | 1.018 | All Grain | 3211 | |
Oreo Stout |
37.9 L | 5.76% | 32.7 | 1.059 | 1.015 | All Grain | 3133 |
Newest Oatmeal Stout (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
ㅋㅋㅋ스타우트 |
15 L | 15.19% | 21.57 | 1.143 | 1.027 | All Grain | 9 | |
Stout de avena |
25 L | 6.95% | 0 | 1.065 | 1.012 | All Grain | 10 | |
A.G.취한보리_오트밀스타우트(1.0.0) |
20 L | 5.67% | 22.96 | 1.060 | 1.016 | All Grain | 22 | |
OATMEAL STOUT |
300 L | 5.04% | 14.51 | 1.054 | 1.016 | All Grain | 29 | |
Sugar Shack Stout |
2.75 gal | 6.92% | 47.49 | 1.067 | 1.015 | BIAB | 25 | |
Nostalgic Procrastination Stout |
5.5 gal | 4.38% | 0.48 | 1.042 | 1.009 | All Grain | 15 | |
Group 1 - beer 3 |
2 gal | 3.57% | 0 | 1.036 | 1.009 | BIAB | 22 | |
Awesome Recipe |
15 gal | 5.47% | 41.78 | 1.056 | 1.014 | All Grain | 16 | |
Group 1 Beer 3-Oatmeal Stout |
2 gal | 4.46% | 27.77 | 1.051 | 1.017 | BIAB | 26 | |
Ostarale |
2 gal | 6.45% | 45.74 | 1.067 | 1.018 | All Grain | 27 |
Fermentables Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 1,429 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
American - Chocolate | 665 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 45% |
United Kingdom - Maris Otter Pale | 590 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 63% | 5% - 100% |
American - Roasted Barley | 544 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 22% |
US - Pale 2-Row | 432 | US | Grain | base malt |
1.8°L
|
37 | 62% | 4% - 100% |
United Kingdom - Roasted Barley | 336 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 0% - 15% |
United Kingdom - Chocolate | 315 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 6% | 1% - 26% |
Rolled Oats | 261 | Adjunct | raw |
2.2°L
|
33 | 10% | 0% - 32% | |
American - Caramel / Crystal 120L | 215 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 19% |
American - Victory | 213 | 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 | 476 | 5 | 56% | 3% - 100% |
Fuggles | 404 | 4.5 | 55% | 3% - 100% |
Willamette | 229 | 4.5 | 45% | 2% - 100% |
Cascade | 181 | 7 | 42% | 6% - 100% |
Northern Brewer | 177 | 7.8 | 49% | 2% - 100% |
Magnum | 175 | 15 | 55% | 5% - 100% |
Nugget | 130 | 14 | 53% | 4% - 100% |
Chinook | 93 | 13 | 47% | 0% - 100% |
Challenger | 87 | 8.5 | 44% | 10% - 100% |
Columbus | 82 | 15 | 50% | 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 | 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 | 17 | 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% |
Rolled Oats | 12 | Adjunct | raw |
2.2°L
|
33 | 42% | 14% - 100% |
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 | 481 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 237 | 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 | 90 | 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 | 67 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Wyeast - American Ale 1056 | 53 | 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 | 36 | 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 | 177 | Water Agt | Mash | 20% | 0% - 100% |
Irish Moss | 175 | Fining | Mash | 60% | 0% - 100% |
Whirlfloc | 125 | Fining | Boil | 59% | 0% - 100% |
Calcium Chloride (dihydrate) | 107 | Water Agt | Mash | 20% | 0% - 100% |
Baking Soda | 82 | Water Agt | Mash | 16% | 0% - 100% |
Epsom Salt | 67 | Water Agt | Mash | 5% | 0% - 35% |
Lactic acid | 55 | Water Agt | Mash | 71% | 0% - 100% |
Chalk | 47 | Water Agt | Mash | 22% | 0% - 87% |
Calcium Chloride (anhydrous) | 29 | Water Agt | Mash | 20% | 0% - 100% |
Wyeast - Beer Nutrient | 26 | Water Agt | Boil | 43% | 0% - 100% |