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	12031
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10305
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8657
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	5920
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4836
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4513
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	3969
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	3966
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	3952
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3783

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Colombian Night Stout	16 L	6.53%	66.45	1.066	1.017		All Grain	36
Oatmeal Stout	3.5 gal	5.44%	34.63	1.055	1.014		All Grain	16
Oatmeal stout	2 gal	6.39%	0	1.065	1.016		All Grain	19
Rich Oatmeal Stout	5.5 gal	5.67%	41.97	1.061	1.018		BIAB	24
New Year's Oatmeal Stout	3 gal	5.19%	37.62	1.053	1.013		BIAB	33
Black Forest Cake Stout	10 gal	5.05%	35.78	1.049	1.011		BIAB	51
Chocolate Peanut Butter Stout - Erdnussbutterbecher	10 gal	5.32%	35.78	1.052	1.011		BIAB	37
THE BARDS STOUT	20.8 L	1.97%	27.98	1.019	1.004		BIAB	30
GS Christmas Oatmeal Stout	23 L	5.23%	6.9	1.053	1.013		All Grain	22
Awesome Recipe	5.5 gal	6.16%	25.51	1.063	1.016		All Grain	18

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,491		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	679	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	613	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	569	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	437	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	343	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	321	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	273		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	227	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	495	5	56%	3% - 100%
Fuggles	430	4.5	55%	3% - 100%
Willamette	234	4.5	45%	2% - 100%
Cascade	185	7	42%	6% - 100%
Magnum	179	15	56%	5% - 100%
Northern Brewer	179	7.8	49%	2% - 100%
Nugget	139	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	92	8.5	43%	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	56	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%
United Kingdom - Roasted Barley	16	United Kingdom	Grain	roasted malt	550°L	29	30%	4% - 100%
Caramel / Crystal 60L	16		Grain	crystal malt	60°L	34	25%	10% - 50%
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	505	Fermentis / Safale	Ale	.0975	High	75%	12.2°C	25°C
Fermentis - Safale - American Ale Yeast US-05	247	Fermentis / Safale	Ales	Low	Medium	81%	12.2°C	25°C
White Labs - English Ale Yeast WLP002	106	White Labs	Ale	Medium	Very High	66.5%	18.3°C	20°C
Wyeast - Irish Ale 1084	92	Wyeast	Ale	0.1	Medium	73%	16.7°C	22.2°C
Danstar - Nottingham Ale Yeast	88	Danstar	Ale	Med-High	High	77%	13.9°C	21.1°C
White Labs - Irish Ale Yeast WLP004	83	White Labs	Ale	Med-High	Med-High	71.5%	18.3°C	20°C
Wyeast - London Ale III 1318	71	Wyeast	Ale	0.1	High	73%	17.8°C	23.3°C
Wyeast - American Ale 1056	52	Wyeast	Ale	0.1	Med-Low	75%	15.6°C	22.2°C
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	45	Lallemand	Ales	Medium	High	80%	10°C	22.2°C
White Labs - California Ale Yeast WLP001	43	White Labs	Ale	High	Medium	76.5%	20°C	22.8°C

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	195	Water Agt	Mash	20%	0% - 100%
Irish Moss	182	Fining	Boil	60%	0% - 100%
Whirlfloc	131	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	120	Water Agt	Mash	19%	0% - 100%
Baking Soda	94	Water Agt	Mash	16%	0% - 100%
Epsom Salt	75	Water Agt	Mash	6%	0% - 36%
Lactic acid	60	Water Agt	Mash	70%	0% - 100%
Chalk	55	Water Agt	Mash	20%	0% - 87%
Yeast Nutrient	33	Other	Boil	40%	0% - 100%
Calcium Chloride (anhydrous)	33	Water Agt	Mash	21%	0% - 100%

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