Dark British Beer - Oatmeal Stout
BJCP Style GuideTop 10 Oatmeal Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Grandma's Secret Stash |
5 gal | 5.68% | 37.4 | 1.058 | 1.015 | All Grain | 3559 | |
Doris Gets Her Oats |
22 L | 6% | 35.67 | 1.058 | 1.012 | BIAB | 2952 | |
Mocha Stout |
23 L | 5.09% | 28.91 | 1.052 | 1.013 | BIAB | 2523 | |
Golden Oatmeal Coffee Stout |
5.5 gal | 4.54% | 23.5 | 1.053 | 1.018 | All Grain | 2244 | |
#55 House-warming Milk Stout |
40 L | 5.23% | 27.99 | 1.058 | 1.018 | All Grain | 2177 | |
Velvet Merlin Clone |
5 gal | 5.74% | 27.97 | 1.067 | 1.023 | All Grain | 1773 | |
Oat Milk Stout 2 |
5.5 gal | 6.44% | 41.85 | 1.064 | 1.015 | All Grain | 1751 | |
Oatmeal Stout Redux |
6.83 gal | 4.84% | 30.76 | 1.055 | 1.018 | All Grain | 1716 | |
Pôle Nord |
200 L | 5.37% | 35.26 | 1.051 | 1.010 | All Grain | 1671 | |
Finkel & Garf Oatmeal Milk Stout |
5.5 gal | 5.53% | 50.95 | 1.071 | 1.029 | All Grain | 1405 |
Newest Oatmeal Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Oatmeal Stout |
31 L | 5.98% | 39.13 | 1.065 | 1.019 | All Grain | 5 | |
Nitro Oatmeal Stout |
400 L | 4.17% | 23.13 | 1.046 | 1.014 | All Grain | 8 | |
Moater Boater |
5.5 gal | 5.62% | 29.86 | 1.058 | 1.016 | All Grain | 6 | |
2.5g oatmeal stout - extract |
2.5 gal | 6.14% | 32.55 | 1.062 | 1.016 | extract | 16 | |
Oatmeal Marshmallow Stout |
24 L | 5.1% | 29.13 | 1.049 | 1.010 | BIAB | 12 | |
1bbl stout |
32 gal | 4.8% | 52.48 | 1.047 | 1.011 | All Grain | 10 | |
Breakfast stout |
5.5 gal | 6.94% | 36.27 | 1.074 | 1.021 | All Grain | 34 | |
Stout Chocolate |
20 L | 4.49% | 20.85 | 1.046 | 1.011 | All Grain | 34 | |
Blackberry Way Oatmeal Stout |
5.5 gal | 8.05% | 47.61 | 1.096 | 1.035 | All Grain | 35 | |
Oatmeal Stout |
20.8 L | 6.8% | 32.21 | 1.065 | 1.013 | All Grain | 69 |
Fermentables Used In Oatmeal Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 294 | Adjunct | raw |
2.2°L
|
33 | 10% | 0% - 38% | |
United Kingdom - Maris Otter Pale | 179 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 4% - 96% |
American - Chocolate | 128 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 17% |
United Kingdom - Roasted Barley | 116 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 18% |
United Kingdom - Chocolate | 111 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 19% |
American - Roasted Barley | 105 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 11% |
Pale 2-Row | 92 | Grain | base malt |
1.8°L
|
37 | 60% | 3% - 93% | |
American - Victory | 69 | American | Grain | roasted malt |
28°L
|
34 | 7% | 1% - 27% |
Rolled Oats | 60 | Adjunct | raw |
2.2°L
|
33 | 10% | 4% - 21% | |
United Kingdom - Pale Chocolate | 54 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 6% | 1% - 17% |
Hops Used In Oatmeal Stout Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 117 | 5 | 56% | 13% - 100% |
Fuggles | 87 | 4.5 | 48% | 10% - 100% |
Magnum | 51 | 15 | 64% | 6% - 100% |
Willamette | 34 | 4.5 | 60% | 20% - 100% |
Northern Brewer | 30 | 7.8 | 59% | 15% - 100% |
Challenger | 25 | 8.5 | 46% | 7% - 100% |
Kent Goldings | 17 | 5 | 53% | 19% - 100% |
Cascade | 16 | 7 | 39% | 5% - 100% |
Nugget | 14 | 14 | 67% | 29% - 100% |
Centennial | 14 | 10 | 59% | 10% - 100% |
Steeping Grains Used In Oatmeal Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 13 | Adjunct | raw |
2.2°L
|
33 | 37% | 13% - 57% | |
American - Chocolate | 8 | American | Grain | roasted malt |
350°L
|
29 | 19% | 9% - 30% |
American - Roasted Barley | 8 | American | Grain | roasted malt |
300°L
|
33 | 21% | 10% - 36% |
United Kingdom - Roasted Barley | 7 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 13% | 4% - 25% |
American - Caramel / Crystal 60L | 6 | American | Grain | crystal malt |
60°L
|
34 | 18% | 12% - 26% |
United Kingdom - Chocolate | 4 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 20% | 7% - 31% |
American - Caramel / Crystal 120L | 4 | American | Grain | crystal malt |
120°L
|
33 | 17% | 14% - 20% |
American - Victory | 3 | American | Grain | roasted malt |
28°L
|
34 | 19% | 15% - 21% |
American - Black Barley | 2 | American | Grain | roasted malt |
530°L
|
27 | 12% | 10% - 15% |
United Kingdom - Black Patent | 2 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 16% | 8% - 25% |
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 | 117 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 41 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - English Ale Yeast WLP002 | 28 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 21 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - Irish Ale Yeast WLP004 | 17 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
Wyeast - Irish Ale 1084 | 16 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
Wyeast - London Ale III 1318 | 15 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Imperial Yeast - A10 Darkness | 10 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
White Labs - California Ale Yeast WLP001 | 10 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
White Labs - Dry English Ale Yeast WLP007 | 9 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Other Ingredients Used In Oatmeal Stout Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 40 | Water Agt | Mash | 9% | 0% - 46% |
Irish Moss | 39 | Fining | Mash | 66% | 0% - 100% |
Whirlfloc | 29 | Fining | Boil | 53% | 1% - 100% |
Calcium Chloride (dihydrate) | 21 | Water Agt | Mash | 10% | 0% - 100% |
Baking Soda | 18 | Water Agt | Mash | 10% | 0% - 100% |
Chalk | 13 | Water Agt | Mash | 28% | 0% - 100% |
Calcium Chloride (dihydrate) | 13 | Water Agt | Mash | 24% | 0% - 100% |
Lactic acid | 12 | Water Agt | Mash | 80% | 26% - 100% |
Table Salt | 10 | Water Agt | Mash | 13% | 0% - 100% |
Epsom Salt | 10 | Water Agt | Mash | 4% | 0% - 25% |