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	1.059	1.019		All Grain	6419
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	5144
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	4374
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	2981
Oyster Stout	21 L	5.01%	30.26	1.053	1.015		All Grain	2552
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	2544
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	2261
Stone bitter chocolate oatmeal stout clone	5.25 gal	8.93%	139.31	1.097	1.029		All Grain	1954
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	1945
Gold Cap G-Free Oatmeal Stout#6	5.5 gal	5.9%	45.17	1.062	1.017		extract	1692

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Macha Stout	15.5 gal	5.25%	35.25	1.052	1.012		All Grain	6
Awesome Recipe	1 gal	10.96%	140.01	1.103	1.020		All Grain	0
67 Ninjas	21 L	6.59%	0	1.066	1.016		BIAB	4
Get some oats	19 L	5.5%	33.16	1.055	1.013		BIAB	2
Joe's Oatmeal Stout	2 gal	5.1%	38.95	1.053	1.015		All Grain	10
Oatmeal Stout	5 gal	5.51%	37.4	1.052	1.010		BIAB	13
Abuelita Imperial Stout	527 gal	8.63%	54.2	1.090	1.024		All Grain	8
Stout 309 #7	4 L	5.91%	31.87	1.060	1.015		BIAB	19
Canadian breakfast stout	14 L	4.63%	22.32	1.047	1.012		Partial Mash	3
Stout Cafe 309-1	3.8 L	4.99%	28.36	1.051	1.013		BIAB	20

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	821		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	425	American	Grain	roasted malt	350°L	29	6%	0% - 20%
United Kingdom - Maris Otter Pale	378	United Kingdom	Grain	base malt	3.75°L	38	62%	8% - 100%
American - Roasted Barley	346	American	Grain	roasted malt	300°L	33	5%	1% - 17%
American - Pale 2-Row	289	American	Grain	base malt	1.8°L	37	62%	4% - 88%
United Kingdom - Chocolate	227	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 39%
United Kingdom - Roasted Barley	217	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 14%
American - Victory	153	American	Grain	roasted malt	28°L	34	6%	2% - 22%
Rolled Oats	148		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Caramel / Crystal 80L	147	American	Grain	crystal malt	80°L	33	6%	2% - 29%

Hops Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	260	5	56%	3% - 100%
Fuggles	233	4.5	56%	3% - 100%
Willamette	164	4.5	45%	2% - 100%
Northern Brewer	107	7.8	48%	6% - 100%
Cascade	99	7	39%	6% - 100%
Magnum	97	15	56%	5% - 100%
Nugget	85	14	51%	4% - 100%
Challenger	58	8.5	51%	10% - 100%
Chinook	51	13	48%	3% - 100%
Goldings	47	4.5	57%	11% - 100%

Steeping Grains Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	85		Adjunct	raw	2.2°L	33	34%	9% - 100%
American - Chocolate	62	American	Grain	roasted malt	350°L	29	23%	1% - 67%
American - Roasted Barley	50	American	Grain	roasted malt	300°L	33	19%	2% - 50%
American - Caramel / Crystal 120L	22	American	Grain	crystal malt	120°L	33	21%	5% - 36%
Rolled Oats	15		Adjunct	raw	2.2°L	33	41%	14% - 100%
American - Black Malt	15	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%
United Kingdom - Chocolate	14	United Kingdom	Grain	roasted malt	425°L	34	25%	12% - 40%
American - Caramel / Crystal 60L	12	American	Grain	crystal malt	60°L	34	25%	10% - 50%
American - Caramel / Crystal 80L	10	American	Grain	crystal malt	80°L	33	24%	13% - 60%

Yeasts Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	261	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis / Safale - Safale - American Ale Yeast US-05	127	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	79	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - English Ale Yeast WLP002	67	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
White Labs - Irish Ale Yeast WLP004	66	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	63	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	39	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	37	Wyeast	Ale	0.1	High	73%	64°F	74°F
Danstar - Windsor Ale Yeast	28	Danstar	Ale	Medium	Medium	72%	64°F	70°F
White Labs - British Ale Yeast WLP005	24	White Labs	Ale	Medium	High	70.5%	65°F	70°F

Other Ingredients Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	123	Fining	Boil	61%	0% - 100%
Whirlfloc	58	Fining	Boil	60%	0% - 100%
Gypsum	48	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	24%	0% - 100%
Baking Soda	18	Water Agt	Mash	23%	0% - 100%
Table Salt	13	Water Agt	Mash	16%	0% - 100%
Epsom Salt	13	Water Agt	Mash	4%	0% - 13%
Chalk	12	Water Agt	Mash	26%	0% - 64%
Lactic acid	9	Other	Primary	77%	0% - 100%
Wyeast - Beer Nutrient	5	Fining	Boil	46%	1% - 100%

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