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 | 2608 | |
Doris Gets Her Oats |
22 L | 6% | 35.67 | 1.058 | 1.012 | BIAB | 2282 | |
Long December Oatmeal Stout |
5.5 gal | 4.85% | 26.94 | 1.050 | 1.013 | All Grain | 1956 | |
#55 House-warming Milk Stout |
40 L | 5.23% | 27.99 | 1.058 | 1.018 | All Grain | 1890 | |
Mocha Stout |
23 L | 5.09% | 28.91 | 1.052 | 1.013 | BIAB | 1798 | |
Golden Oatmeal Coffee Stout |
5.5 gal | 4.54% | 23.5 | 1.053 | 1.018 | All Grain | 1620 | |
Pôle Nord |
200 L | 5.37% | 35.26 | 1.051 | 1.010 | All Grain | 1410 | |
Oat Milk Stout 2 |
5.5 gal | 6.44% | 41.85 | 1.064 | 1.015 | All Grain | 1360 | |
Oatmeal Stout Redux |
6.83 gal | 4.84% | 30.76 | 1.055 | 1.018 | All Grain | 1349 | |
Cry it Out Stout #1 |
24 L | 5.57% | 30.07 | 1.061 | 1.018 | All Grain | 1075 |
Newest Oatmeal Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Oat Stout |
5.5 gal | 5.59% | 0 | 1.057 | 1.014 | All Grain | 4 | |
Winter Oatmeal Stout |
6 gal | 5.33% | 42.13 | 1.056 | 1.016 | All Grain | 7 | |
Coffee Stout |
5.5 gal | 6.65% | 37.54 | 1.068 | 1.017 | BIAB | 6 | |
Oatmeal Coffee Stout |
2.5 gal | 7.02% | 37.93 | 1.077 | 1.023 | Partial Mash | 20 | |
Number 1 Oatmeal Stout |
23 L | 4.63% | 25.86 | 1.050 | 1.014 | All Grain | 19 | |
Dry Oatmeal Stout |
5.5 gal | 4.65% | 39.24 | 1.047 | 1.012 | All Grain | 9 | |
RBrew #1 |
20 L | 5.76% | 25.62 | 1.058 | 1.014 | All Grain | 56 | |
Dry Oatmeal Sout |
5.5 gal | 4.85% | 44.5 | 1.048 | 1.011 | All Grain | 16 | |
Breakfast Stout |
1.5 gal | 6.99% | 32.55 | 1.071 | 1.018 | All Grain | 17 | |
CoffOatStout 20 |
5.5 gal | 5.46% | 57.92 | 1.055 | 1.014 | All Grain | 23 |
Fermentables Used In Oatmeal Stout Recipes (View More)
Name | ||||||||
---|---|---|---|---|---|---|---|---|
Flaked Oats | 327 | Adjunct | raw |
2.2°L
|
33 | 10% | 0% - 38% | |
United Kingdom - Maris Otter Pale | 210 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 4% - 96% |
American - Chocolate | 151 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 18% |
United Kingdom - Roasted Barley | 138 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 18% |
United Kingdom - Chocolate | 127 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 19% |
American - Roasted Barley | 117 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 11% |
American - Pale 2-Row | 106 | American | Grain | base malt |
1.8°L
|
37 | 60% | 3% - 93% |
American - Victory | 80 | American | Grain | roasted malt |
28°L
|
34 | 7% | 1% - 27% |
Rolled Oats | 65 | Adjunct | raw |
2.2°L
|
33 | 10% | 4% - 21% | |
United Kingdom - Pale Chocolate | 63 | 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 | 120 | 5 | 58% | 13% - 100% |
Fuggles | 104 | 4.5 | 51% | 10% - 100% |
Magnum | 52 | 15 | 66% | 6% - 100% |
Willamette | 41 | 4.5 | 59% | 20% - 100% |
Northern Brewer | 34 | 7.8 | 58% | 15% - 100% |
Challenger | 27 | 8.5 | 52% | 18% - 100% |
Kent Goldings | 21 | 5 | 57% | 19% - 100% |
Cascade | 20 | 7 | 42% | 5% - 100% |
Centennial | 16 | 10 | 54% | 10% - 100% |
Nugget | 15 | 14 | 69% | 29% - 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 | 16% | 14% - 19% |
Briess - Brewers Oat Flakes | 3 | American | Grain | base malt |
2.5°L
|
32.2 | 32% | 17% - 50% |
American - Victory | 3 | American | Grain | roasted malt |
28°L
|
34 | 18% | 15% - 21% |
American - Black Barley | 2 | American | Grain | roasted malt |
530°L
|
27 | 12% | 10% - 15% |
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 | 135 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 48 | Fermentis / Safale | Ale | .095 | Medium | 81% | 54°F | 77°F |
White Labs - English Ale Yeast WLP002 | 29 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 25 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Wyeast - London Ale III 1318 | 22 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
White Labs - Irish Ale Yeast WLP004 | 16 | 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 |
White Labs - Dry English Ale Yeast WLP007 | 13 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
White Labs - California Ale Yeast WLP001 | 11 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - London ESB Ale 1968 | 10 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Other Ingredients Used In Oatmeal Stout Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 47 | Water Agt | Mash | 14% | 0% - 100% |
Irish Moss | 41 | Fining | Boil | 67% | 0% - 100% |
Whirlfloc | 36 | Fining | Boil | 60% | 1% - 100% |
Calcium Chloride (dihydrate) | 27 | Water Agt | Mash | 12% | 0% - 100% |
Baking Soda | 22 | Water Agt | Mash | 10% | 0% - 100% |
Calcium Chloride (dihydrate) | 18 | Water Agt | Mash | 20% | 0% - 100% |
Chalk | 14 | Water Agt | Boil | 26% | 0% - 100% |
Table Salt | 13 | Water Agt | Mash | 11% | 0% - 100% |
Lactic acid | 13 | Other | Mash | 75% | 27% - 100% |
Epsom Salt | 11 | Water Agt | Mash | 4% | 0% - 25% |