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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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