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	12197
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10493
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8777
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6045
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4891
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4609
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4077
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4042
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4025
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3857

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rogue Shakespeare Stout	5 gal	6.15%	84.21	1.062	1.015		BIAB	10
Stout buena tierra	80 L	4.05%	6.21	1.036	1.005		All Grain	1
Oatmeal Stout (LME)	5.5 gal	6.5%	32	1.062	1.012		Partial Mash	16
Oatmeal Stout 2	54 L	5.78%	25.25	1.057	1.013		All Grain	15
Awesome Recipe	16 L	8.75%	24.71	1.082	1.016		All Grain	14
Banana Oatmeal Stout 2025-03-15	20 L	5.47%	29.7	1.060	1.018		All Grain	55
Stout	65 L	4.52%	0	1.046	1.011		All Grain	38
PB CRUNCH!	5.75 gal	6.27%	31.27	1.064	1.016		BIAB	18
Oatmeal Stout (Choco Milk)	55 L	5.74%	27.68	1.058	1.015		All Grain	34
oat stout choco	5.5 gal	3.99%	6.51	1.040	1.009		All Grain	69

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,505		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	680	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	619	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	570	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	438	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	344	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	322	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	275		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	226	American	Grain	crystal malt	120°L	33	5%	1% - 19%
American - Victory	221	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	504	5	56%	3% - 100%
Fuggles	432	4.5	55%	3% - 100%
Willamette	235	4.5	45%	2% - 100%
Cascade	187	7	42%	6% - 100%
Northern Brewer	179	7.8	49%	2% - 100%
Magnum	178	15	56%	5% - 100%
Nugget	141	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	91	8.5	44%	10% - 100%
Columbus	87	15	48%	8% - 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	57	American	Grain	roasted malt	300°L	33	22%	2% - 67%
American - Caramel / Crystal 120L	24	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	18	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	17		Grain	crystal malt	60°L	34	24%	7% - 50%
United Kingdom - Roasted Barley	16	United Kingdom	Grain	roasted malt	550°L	29	30%	4% - 100%
American - Caramel / Crystal 80L	13	American	Grain	crystal malt	80°L	33	22%	2% - 60%

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	509	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	251	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	106	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	93	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	88	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	71	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - American Ale 1056	52	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	46	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	45	White Labs	Ale	High	Medium	76.5%	68°F	73°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	199	Water Agt	Mash	19%	0% - 100%
Irish Moss	182	Fining	Mash	60%	0% - 100%
Whirlfloc	133	Fining	Boil	57%	0% - 100%
Calcium Chloride (dihydrate)	125	Water Agt	Mash	19%	0% - 100%
Baking Soda	97	Water Agt	Mash	16%	0% - 100%
Epsom Salt	81	Water Agt	Mash	6%	0% - 36%
Lactic acid	62	Water Agt	Mash	70%	0% - 100%
Chalk	55	Water Agt	Mash	19%	0% - 87%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	33	Other	Boil	41%	0% - 100%

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