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 11208
Quaker Maple 'n' Brown Sugar Oatmeal Stout
5.5 gal 4.91% 31.39 1.052 1.015
extract 9590
Dark Anaphylaxis
27 L 8.68% 73.32 1.078 1.012
All Grain 5421
Eriks Julgodis
5 L 4.76% 27.2 1.051 1.014
BIAB 4641
KBS
5 gal 8.94% 22.56 1.072 1.004
extract 4199
Eriks Lussestout
5 L 5.87% 38.97 1.063 1.018
BIAB 3768
Brian's O-Stout
5.5 gal 5.56% 26.17 1.059 1.017
All Grain 3563
Honey Badger Vanilla Oatmeal Stout - GF
5.5 gal 5.27% 30.22 1.058 1.018
All Grain 3196
Oreo Stout
37.9 L 5.76% 32.7 1.059 1.015
All Grain 3088
Chai Tea Coconut Stout
2.5 gal 6% 0 1.000 1.000
extract 3000

Newest Oatmeal Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
CEL Oatmeal Stout
5.5 gal 6.77% 29.79 1.069 1.017
BIAB 16
Coffe stout
200 L 5.96% 9.1 1.056 1.011
All Grain 21
2024 Porter Hill Breakfast Stout
10 gal 11.3% 36.34 1.117 1.031
All Grain 42
10 oriente
510 L 5.79% 22.95 1.058 1.014
All Grain 13
Rice Stout
5 gal 4.52% 31.66 1.050 1.016
BIAB 19
Oatmeal Stout
15 L 5.76% 29.81 1.058 1.014
All Grain 28
PB&J Sandwich Stout
5.5 gal 5.39% 33.58 1.058 1.017
extract 43
Chocolate Oatmeal Cherry Stout
5.5 gal 5.69% 30.09 1.064 1.021
All Grain 6
Oatmeal Stout
3.25 gal 5.36% 40.02 1.055 1.014
BIAB 29
Ay3 Stout
20.8 L 5.39% 25.5 1.055 1.014
extract 40

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1,420 Adjunct raw 2.2°L
33 10% 1% - 100%
American - Chocolate 658 American Grain roasted malt 350°L
29 6% 0% - 45%
United Kingdom - Maris Otter Pale 589 United Kingdom Grain base malt 3.75°L
38 63% 5% - 100%
American - Roasted Barley 538 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 333 United Kingdom Grain roasted malt 550°L
29 5% 0% - 15%
United Kingdom - Chocolate 313 United Kingdom Grain roasted malt 425°L
34 6% 1% - 14%
Rolled Oats 259 Adjunct raw 2.2°L
33 10% 0% - 32%
American - Caramel / Crystal 120L 213 American Grain crystal malt 120°L
33 5% 1% - 14%
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 470 5 55% 3% - 100%
Fuggles 403 4.5 55% 3% - 100%
Willamette 227 4.5 45% 2% - 100%
Cascade 182 7 42% 6% - 100%
Northern Brewer 175 7.8 49% 2% - 100%
Magnum 173 15 56% 5% - 100%
Nugget 130 14 53% 4% - 100%
Chinook 93 13 47% 0% - 100%
Challenger 86 8.5 44% 10% - 100%
Kent Goldings 82 5 50% 13% - 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-04 477 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 232 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - English Ale Yeast WLP002 100 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - Irish Ale 1084 91 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
Lallemand - LALBREW┬« NOTTINGHAM HIGH PERFORMANCE ALE YEAST 36 Lallemand Ales Medium High 80% 50°F 72°F

Other Ingredients Used In Oatmeal Stout (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 178 Water Agt Mash 20% 0% - 100%
Irish Moss 175 Fining Boil 60% 0% - 100%
Whirlfloc 126 Fining Boil 60% 0% - 100%
Calcium Chloride (dihydrate) 109 Water Agt Mash 19% 0% - 100%
Baking Soda 84 Water Agt Mash 16% 0% - 100%
Epsom Salt 69 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) 28 Water Agt Mash 21% 0% - 100%
Wyeast - Beer Nutrient 26 Water Agt Boil 43% 0% - 100%

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