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	6824
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	5476
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	4838
Oyster Stout	21 L	5.01%	30.26	1.053	1.015		All Grain	3119
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	3098
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	2781
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	2350
Stone bitter chocolate oatmeal stout clone	5.25 gal	8.93%	139.31	1.097	1.029		All Grain	2179
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	2039
Gold Cap G-Free Oatmeal Stout#6	5.5 gal	5.9%	45.17	1.062	1.017		extract	1778

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oatmeal Stout #1	1.3 gal	5.71%	35.87	1.062	1.019		BIAB	16
Oyster Stout MkIII	220 L	5.78%	0	1.059	1.015		All Grain	2
Oatmeal Stout	5.5 gal	6.44%	34.45	1.060	1.011		BIAB	9
AG44 Argent & Sable	23 L	4.97%	36.42	1.050	1.013		All Grain	2
Oat Stout Coffee	21 L	4.59%	14.79	1.045	1.010		All Grain	10
Yooper's Oatmeal Stout	3.75 gal	5.08%	38.99	1.057	1.018		BIAB	2
Awesome Recipe	5.5 gal	5.37%	0	1.055	1.014		BIAB	10
Oatmeal Stout	5.5 gal	6.23%	44.8	1.063	1.016		extract	5
STOUT	10 L	6.24%	23.98	1.061	1.013		extract	28
Oatmeal Stout	2.8 gal	7.51%	28.58	1.078	1.021		All Grain	4

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	892		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	465	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	413	United Kingdom	Grain	base malt	3.75°L	38	62%	8% - 100%
American - Roasted Barley	376	American	Grain	roasted malt	300°L	33	5%	1% - 17%
American - Pale 2-Row	322	American	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Chocolate	248	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 39%
United Kingdom - Roasted Barley	240	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
American - Victory	168	American	Grain	roasted malt	28°L	34	7%	2% - 27%
Rolled Oats	158		Adjunct	raw	2.2°L	33	9%	0% - 32%
American - Caramel / Crystal 120L	156	American	Grain	crystal malt	120°L	33	5%	2% - 14%

Hops Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	280	5	56%	3% - 100%
Fuggles	258	4.5	55%	3% - 100%
Willamette	176	4.5	44%	2% - 100%
Cascade	116	7	40%	6% - 100%
Magnum	112	15	56%	5% - 100%
Northern Brewer	111	7.8	49%	6% - 100%
Nugget	96	14	51%	4% - 100%
Challenger	63	8.5	49%	10% - 100%
Chinook	60	13	46%	3% - 100%
Kent Goldings	53	5	50%	12% - 100%

Steeping Grains Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	83		Adjunct	raw	2.2°L	33	34%	10% - 100%
American - Chocolate	67	American	Grain	roasted malt	350°L	29	23%	1% - 67%
American - Roasted Barley	51	American	Grain	roasted malt	300°L	33	20%	2% - 51%
American - Caramel / Crystal 120L	24	American	Grain	crystal malt	120°L	33	20%	5% - 36%
American - Black Malt	20	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%
Rolled Oats	15		Adjunct	raw	2.2°L	33	41%	14% - 100%
United Kingdom - Chocolate	14	United Kingdom	Grain	roasted malt	425°L	34	25%	12% - 40%
American - Caramel / Crystal 60L	13	American	Grain	crystal malt	60°L	34	24%	10% - 50%
American - Caramel / Crystal 80L	10	American	Grain	crystal malt	80°L	33	24%	12% - 60%

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	286	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	148	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Irish Ale 1084	82	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	71	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Irish Ale Yeast WLP004	69	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
White Labs - English Ale Yeast WLP002	66	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	41	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	41	Wyeast	Ale	0.1	High	73%	64°F	74°F
Danstar - Windsor Ale Yeast	29	Danstar	Ale	Medium	Medium	72%	64°F	70°F
White Labs - California Ale Yeast WLP001	26	White Labs	Ale	High	Medium	76.5%	68°F	73°F

Other Ingredients Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	125	Fining	Boil	63%	0% - 100%
Whirlfloc	70	Water Agt	Boil	59%	0% - 100%
Gypsum	66	Water Agt	Mash	24%	0% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	23%	0% - 100%
Baking Soda	20	Water Agt	Mash	22%	0% - 100%
Epsom Salt	19	Water Agt	Sparge	6%	0% - 33%
Table Salt	14	Water Agt	Mash	11%	0% - 31%
Chalk	13	Water Agt	Mash	26%	0% - 78%
Calcium Chloride (dihydrate)	13	Water Agt	Sparge	19%	0% - 62%
Lactic acid	11	Other	Primary	83%	0% - 100%

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