Stout - Oatmeal Stout (BJCP 2008) - Beer Recipes | Brewer's Friend
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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%

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