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	12157
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10452
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8727
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	6006
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4877
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4581
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4033
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	4012
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	4006
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3832

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Banana Oatmeal Stout	20 L	5.43%	28.06	1.058	1.016		All Grain	11
Stout 3BMB	60 L	6.76%	35.75	1.069	1.017		All Grain	20
Stout	65 L	4.52%	0	1.046	1.011		All Grain	21
Oatmeal Stout (Choco Milk)	55 L	5.74%	27.68	1.058	1.015		All Grain	22
oat stout choco	5.5 gal	3.99%	6.51	1.040	1.009		All Grain	45
oatmeal stout 2025	5 gal	7.07%	31.71	1.072	1.018		All Grain	48
Chocolate Oatmeal Stout	5.5 gal	7.06%	37.86	1.068	1.014		BIAB	23
Awesome Recipe	1000 L	5.53%	27.92	1.053	1.011		All Grain	33
Oatmeal Stout GD	20 L	6.75%	34.38	1.066	1.015		All Grain	73
Awesome Recipe	1 gal	7.11%	25.73	1.062	1.008		All Grain	23

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,495		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	615	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	438	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	275		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	499	5	56%	3% - 100%
Fuggles	431	4.5	55%	3% - 100%
Willamette	234	4.5	45%	2% - 100%
Cascade	186	7	42%	6% - 100%
Northern Brewer	179	7.8	49%	2% - 100%
Magnum	178	15	56%	5% - 100%
Nugget	140	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	92	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	508	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	250	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	105	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	43	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	195	Water Agt	Mash	19%	0% - 100%
Irish Moss	182	Fining	Boil	60%	0% - 100%
Whirlfloc	130	Water Agt	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	121	Water Agt	Mash	19%	0% - 100%
Baking Soda	95	Water Agt	Mash	16%	0% - 100%
Epsom Salt	76	Water Agt	Mash	6%	0% - 36%
Lactic acid	60	Water Agt	Mash	70%	0% - 100%
Chalk	55	Water Agt	Mash	20%	0% - 87%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	33	Other	Boil	41%	0% - 100%

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