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Steeping Grains Used In Oatmeal Stout Recipes

Name Recipes Avg. Usage Usage Range
Flaked Oats 72 35% 10% - 100%
American - Chocolate 58 24% 1% - 67%
American - Roasted Barley 46 20% 2% - 51%
American - Caramel / Crystal 120L 21 20% 5% - 36%
American - Black Malt 15 12% 1% - 25%
Rolled Oats 13 43% 14% - 100%
American - Caramel / Crystal 60L 12 26% 10% - 50%
United Kingdom - Black Patent 12 20% 10% - 40%
United Kingdom - Chocolate 11 27% 12% - 50%
United Kingdom - Roasted Barley 8 30% 13% - 50%
Pale 2-Row 7 43% 23% - 78%
American - Caramel / Crystal 80L 7 26% 14% - 60%
Belgian - De-Bittered Black 6 9% 2% - 14%
American - Victory 6 15% 13% - 21%
Flaked Barley 5 15% 9% - 20%
American - Caramel / Crystal 40L 5 21% 11% - 33%
American - Carapils (Dextrine Malt) 5 20% 13% - 28%
Belgian - Chocolate 5 23% 7% - 50%
German - Carafa III 4 14% 6% - 25%
American - Dark Chocolate 4 22% 20% - 23%
United Kingdom - Maris Otter Pale 4 33% 13% - 43%
Torrified Barley 3 16% 8% - 21%
American - Pale 6-Row 3 30% 27% - 33%
Belgian - Biscuit 3 20% 13% - 33%
Aromatic Malt 3 19% 13% - 25%
United Kingdom - Dark Crystal 80L 3 35% 13% - 50%
Flaked Wheat 3 17% 9% - 21%
United Kingdom - Coffee Malt 3 10% 3% - 13%
Munich Dark 20L 3 25% 18% - 33%
American - Caramel / Crystal 10L 3 14% 1% - 20%
American - Caramel / Crystal 20L 3 24% 7% - 40%
American - Caramel / Crystal 90L 2 24% 14% - 34%
United Kingdom - Crystal 60L 2 31% 25% - 36%
American - Blackprinz 2 21% 9% - 33%
United Kingdom - Golden Naked Oats 2 22% 10% - 33%
United Kingdom - Brown 2 26% 25% - 27%
Torrified Wheat 2 15% 4% - 25%
Belgian - Roasted Barley 2 14% 11% - 17%
American - Midnight Wheat Malt 2 15% 10% - 20%
Briess - Roasted Barley 2 9% 5% - 13%
American - Black Barley 2 18% 12% - 25%
American - Special Roast 2 16% 13% - 20%
United Kingdom - Extra Dark Crystal 160L 2 33% 33% - 33%
Briess - Brewers Oat Flakes 2 37% 23% - 50%
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