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	12088
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10375
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8704
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	5965
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4846
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4538
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	4001
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	3987
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	3980
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3808

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
"oat milk" stout	500 L	5.2%	19.16	1.049	1.010		All Grain	28
Stout	5.25 gal	5.16%	44.14	1.053	1.013		BIAB	22
dreki krumkake	30 gal	5.85%	6.75	1.054	1.010		All Grain	29
Oat to Joy	1 gal	5.37%	28.17	1.051	1.010		All Grain	31
“52-22” Apple Cinnamon Oatmeal Stout	31 gal	2.95%	29.9	1.032	1.010		All Grain	27
Golden Stout	26 L	6.48%	35.2	1.062	1.013		All Grain	76
Coco wheat stout	5.5 gal	4.74581%	0	1.055	1.019		Partial Mash	2
Chocolate Milk Stout	5 gal	5.16%	37.6	1.052	1.013		All Grain	48
Awesome Recipe	25 L	8.75%	22.15	1.083	1.017		All Grain	24
Chocwork Orange	800 L	4.2%	18.47	1.041	1.009		All Grain	41

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,493		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	437	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	276		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	498	5	56%	3% - 100%
Fuggles	431	4.5	55%	3% - 100%
Willamette	234	4.5	45%	2% - 100%
Cascade	186	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	93	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	507	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	248	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	92	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	Mash	60%	0% - 100%
Whirlfloc	130	Water Agt	Mash	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	32	Other	Mash	39%	0% - 100%

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