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 | 10266 | |
| Quaker Maple 'n' Brown Sugar Oatmeal Stout |
5.5 gal | 4.91% | 31.39 | 1.052 | 1.015 | extract | 8743 | |
| Coffee Oatmeal Stout |
5 gal | 4.76% | 26.41 | 1.050 | 1.013 | extract | 7501 | |
| Toasted oatmeal stout |
5.5 gal | 5.8% | 26.95 | 1.059 | 1.015 | All Grain | 7254 | |
| Dark Anaphylaxis |
27 L | 8.68% | 73.32 | 1.078 | 1.012 | All Grain | 5037 | |
| Eriks Julgodis |
5 L | 4.76% | 27.2 | 1.051 | 1.014 | BIAB | 4311 | |
| KBS |
5 gal | 8.94% | 22.56 | 1.072 | 1.004 | extract | 3909 | |
| Eriks Lussestout |
5 L | 5.87% | 38.97 | 1.063 | 1.018 | BIAB | 3565 | |
| Brian's O-Stout |
5.5 gal | 5.56% | 26.17 | 1.059 | 1.017 | All Grain | 3300 | |
| Chai Tea Coconut Stout |
2.5 gal | 6% | 0 | 1.000 | 1.000 | extract | 2791 |
Newest Oatmeal Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| MoreBeer Oatmeal Stout |
5 gal | 6.16% | 54.61 | 1.067 | 1.020 | All Grain | 75 | |
| Scott's Stout |
10 gal | 5.34% | 0 | 1.054 | 1.014 | All Grain | 10 | |
| Scott's Stout |
10 gal | 2.24% | 0 | 1.023 | 1.006 | All Grain | 14 | |
| stout |
221 L | 5.43% | 17.85 | 1.051 | 1.009 | All Grain | 74 | |
| maple brown sugar oatmeal bourbon stout |
5 gal | 6.69% | 18.25 | 1.065 | 1.014 | BIAB | 17 | |
| Oatmeal stout |
5 gal | 5.61% | 35.53 | 1.060 | 1.017 | extract | 18 | |
| Oatmeal Stout |
5.5 gal | 7.28% | 97.2 | 1.073 | 1.018 | All Grain | 24 | |
| stout 2022 |
21 L | 6.64% | 29.81 | 1.069 | 1.018 | All Grain | 94 | |
| G&J Stout |
30 L | 6.26% | 35.18 | 1.064 | 1.016 | All Grain | 17 | |
| OATMEAL STOUT |
150 L | 6.5% | 31.44 | 1.067 | 1.017 | All Grain | 23 |
Fermentables Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 1,328 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
| American - Chocolate | 621 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 45% |
| United Kingdom - Maris Otter Pale | 551 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 63% | 5% - 100% |
| American - Roasted Barley | 510 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 16% |
| US - Pale 2-Row | 427 | US | Grain | base malt |
1.8°L
|
37 | 61% | 4% - 100% |
| United Kingdom - Roasted Barley | 317 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 0% - 15% |
| United Kingdom - Chocolate | 301 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 6% | 1% - 14% |
| Rolled Oats | 247 | Adjunct | raw |
2.2°L
|
33 | 10% | 0% - 32% | |
| American - Victory | 207 | American | Grain | roasted malt |
28°L
|
34 | 7% | 0% - 59% |
| American - Caramel / Crystal 120L | 206 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 14% |
Hops Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 420 | 5 | 56% | 3% - 100% |
| Fuggles | 384 | 4.5 | 55% | 3% - 100% |
| Willamette | 217 | 4.5 | 46% | 2% - 100% |
| Cascade | 181 | 7 | 42% | 6% - 100% |
| Northern Brewer | 171 | 7.8 | 49% | 2% - 100% |
| Magnum | 162 | 15 | 56% | 5% - 100% |
| Nugget | 122 | 14 | 53% | 4% - 100% |
| Chinook | 86 | 13 | 47% | 0% - 100% |
| Challenger | 81 | 8.5 | 44% | 10% - 100% |
| Columbus | 81 | 15 | 49% | 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 | 78 | Adjunct | raw |
2.2°L
|
33 | 33% | 10% - 100% | |
| American - Chocolate | 67 | American | Grain | roasted malt |
350°L
|
29 | 24% | 1% - 67% |
| American - Roasted Barley | 53 | 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 | 16 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 28% | 12% - 73% |
| United Kingdom - Black Patent | 16 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 18% | 8% - 40% |
| Caramel / Crystal 60L | 16 | Grain | crystal malt |
60°L
|
34 | 25% | 10% - 50% | |
| United Kingdom - Roasted Barley | 14 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 33% | 13% - 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 | 438 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 215 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - English Ale Yeast WLP002 | 92 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - Irish Ale 1084 | 88 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 84 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - Irish Ale Yeast WLP004 | 80 | 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 | 51 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 43 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Danstar - Windsor Ale Yeast | 34 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
Other Ingredients Used In Oatmeal Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 163 | Fining | Boil | 61% | 0% - 100% |
| Gypsum | 153 | Water Agt | Mash | 19% | 0% - 100% |
| Whirlfloc | 118 | Water Agt | Boil | 60% | 0% - 100% |
| Calcium Chloride (dihydrate) | 87 | Water Agt | Mash | 19% | 0% - 100% |
| Baking Soda | 69 | Water Agt | Mash | 16% | 0% - 100% |
| Epsom Salt | 57 | Water Agt | Mash | 5% | 0% - 35% |
| Lactic acid | 46 | Water Agt | Mash | 72% | 0% - 100% |
| Chalk | 42 | Water Agt | Mash | 21% | 0% - 87% |
| Wyeast - Beer Nutrient | 25 | Other | Boil | 44% | 0% - 100% |
| Calcium Chloride (anhydrous) | 23 | Water Agt | Mash | 25% | 0% - 100% |
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