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% |