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 11437
Quaker Maple 'n' Brown Sugar Oatmeal Stout
5.5 gal 4.91% 31.39 1.052 1.015
extract 9798
Coffee Oatmeal Stout
5 gal 4.76% 26.41 1.050 1.013
extract 8158
Dark Anaphylaxis
27 L 8.68% 73.32 1.078 1.012
All Grain 5518
Eriks Julgodis
5 L 4.76% 27.2 1.051 1.014
BIAB 4695
KBS
5 gal 8.94% 22.56 1.072 1.004
extract 4266
Eriks Lussestout
5 L 5.87% 38.97 1.063 1.018
BIAB 3821
Brian's O-Stout
5.5 gal 5.56% 26.17 1.059 1.017
All Grain 3651
Oreo Stout
37.9 L 5.76% 32.7 1.059 1.015
All Grain 3315
Honey Badger Vanilla Oatmeal Stout - GF
5.5 gal 5.27% 30.22 1.058 1.018
All Grain 3289

Newest Oatmeal Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Oatmeal Stout
23 L 5.77% 37.08 1.054 1.010
All Grain 15
Negrona
32 L 5.71% 29.89 1.054 1.011
All Grain 21
Honey Oatmeal Stout
31 gal 4.51% 22.34 1.053 1.018
All Grain 15
Oatmeal Stout
36 L 6.32% 33.61 1.062 1.014
All Grain 25
Spiced Oatmeal Stout
8 L 5.75% 38.68 1.057 1.013
BIAB 24
Henry's Milk Stout
21 L 7.1% 24.56 1.068 1.014
All Grain 55
Mispresso Stout
6 gal 4.84% 34.63 1.055 1.018
All Grain 41
Dra. Ñoqui
50 L 6.61% 29.48 1.065 1.015
All Grain 43
vanilla wheat oatmeal stout
6 gal 5.26% 38.97 1.051 1.011
Partial Mash 43
Black Bear
2 gal 5% 30.34 1.052 1.014
extract 78

Fermentables Used In Oatmeal Stout (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1,444 Adjunct raw 2.2°L
33 10% 1% - 100%
American - Chocolate 669 American Grain roasted malt 350°L
29 6% 0% - 45%
United Kingdom - Maris Otter Pale 597 United Kingdom Grain base malt 3.75°L
38 63% 5% - 100%
American - Roasted Barley 552 American Grain roasted malt 300°L
33 5% 1% - 22%
US - Pale 2-Row 435 US Grain base malt 1.8°L
37 62% 4% - 100%
United Kingdom - Roasted Barley 337 United Kingdom Grain roasted malt 550°L
29 5% 0% - 15%
United Kingdom - Chocolate 316 United Kingdom Grain roasted malt 425°L
34 6% 1% - 26%
Rolled Oats 264 Adjunct raw 2.2°L
33 10% 0% - 32%
American - Caramel / Crystal 120L 217 American Grain crystal malt 120°L
33 5% 1% - 19%
American - Victory 214 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 483 5 55% 3% - 100%
Fuggles 408 4.5 55% 3% - 100%
Willamette 230 4.5 45% 2% - 100%
Cascade 183 7 42% 6% - 100%
Magnum 178 15 56% 5% - 100%
Northern Brewer 178 7.8 49% 2% - 100%
Nugget 132 14 53% 4% - 100%
Chinook 94 13 47% 0% - 100%
Challenger 88 8.5 44% 10% - 100%
Columbus 83 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 57 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%
American - Caramel / Crystal 80L 13 American Grain crystal malt 80°L
33 22% 2% - 60%

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-04 490 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 238 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - English Ale Yeast WLP002 102 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 68 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - American Ale 1056 52 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 37 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 180 Water Agt Mash 20% 0% - 100%
Irish Moss 178 Fining Mash 60% 0% - 100%
Whirlfloc 126 Fining Boil 59% 0% - 100%
Calcium Chloride (dihydrate) 106 Water Agt Mash 19% 0% - 100%
Baking Soda 86 Water Agt Mash 16% 0% - 100%
Epsom Salt 67 Water Agt Mash 5% 0% - 35%
Lactic acid 56 Water Agt Mash 72% 0% - 100%
Chalk 49 Water Agt Mash 21% 0% - 87%
Calcium Chloride (anhydrous) 32 Water Agt Mash 19% 0% - 100%
Yeast Nutrient 26 Other Boil 39% 0% - 100%

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