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	11924
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	10176
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8549
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	5816
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4812
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4447
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	3940
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	3872
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	3869
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3731

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Milk stout	20.8 L	6.4%	23.28	1.065	1.016		All Grain	12
Brulosophy golden stout	1 gal	6.91%	58.14	1.066	1.013		BIAB	17
Awesome Recipe	5 gal	7.69%	43.16	1.083	1.024		All Grain	20
Oatmeal Stout	40 gal	6.36%	30.01	1.065	1.016		All Grain	40
Oaty toaty	20 L	8.2%	73.22	1.084	1.021		BIAB	41
Imperial Oatmeal Stout	5 L	6.51%	31.66	1.066	1.017		extract	33
Awesome Recipe	22 L	5.36%	22.61	1.054	1.014		All Grain	24
Christmas Stout	1 gal	3.29%	13.69	1.040	1.015		All Grain	42
Yooper's Oatmeal Stout	5.5 gal	5.4%	37.02	1.054	1.013		All Grain	60
Oatmeal stout 2	6.8 L	4.83%	32.48	1.053	1.016		BIAB	49

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,480		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	676	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	612	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	563	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	436	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	323	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	272		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	218	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	496	5	56%	3% - 100%
Fuggles	426	4.5	55%	3% - 100%
Willamette	231	4.5	45%	2% - 100%
Cascade	184	7	42%	6% - 100%
Northern Brewer	180	7.8	49%	2% - 100%
Magnum	177	15	56%	5% - 100%
Nugget	139	14	53%	4% - 100%
Chinook	95	13	47%	0% - 100%
Challenger	92	8.5	44%	10% - 100%
Columbus	85	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%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	245	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	104	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	87	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	69	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	44	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	192	Water Agt	Mash	20%	0% - 100%
Irish Moss	182	Fining	Boil	60%	0% - 100%
Whirlfloc	130	Water Agt	Mash	59%	0% - 100%
Calcium Chloride (dihydrate)	116	Water Agt	Mash	18%	0% - 100%
Baking Soda	93	Water Agt	Mash	16%	0% - 100%
Epsom Salt	72	Water Agt	Mash	5%	0% - 36%
Lactic acid	59	Water Agt	Mash	70%	0% - 100%
Chalk	53	Water Agt	Mash	20%	0% - 87%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	30	Other	Boil	41%	0% - 100%

Photos