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	11415
Quaker Maple 'n' Brown Sugar Oatmeal Stout	5.5 gal	4.91%	31.39	1.052	1.015		extract	9785
Coffee Oatmeal Stout	5 gal	4.76%	26.41	1.050	1.013		extract	8144
Dark Anaphylaxis	27 L	8.68%	73.32	1.078	1.012		All Grain	5509
Eriks Julgodis	5 L	4.76%	27.2	1.051	1.014		BIAB	4692
KBS	5 gal	8.94%	22.56	1.072	1.004		extract	4262
Eriks Lussestout	5 L	5.87%	38.97	1.063	1.018		BIAB	3818
Brian's O-Stout	5.5 gal	5.56%	26.17	1.059	1.017		All Grain	3637
Oreo Stout	37.9 L	5.76%	32.7	1.059	1.015		All Grain	3296
Honey Badger Vanilla Oatmeal Stout - GF	5.5 gal	5.27%	30.22	1.058	1.018		All Grain	3277

Newest Oatmeal Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oatmeal Stout	36 L	6.32%	33.61	1.062	1.014		All Grain	18
Spiced Oatmeal Stout	8 L	5.75%	38.68	1.057	1.013		BIAB	19
Henry's milk stout	21 L	7.1%	24.56	1.068	1.014		All Grain	43
Mispresso Stout	6 gal	4.84%	34.63	1.055	1.018		All Grain	36
Dra. Ñoqui	50 L	6.61%	29.48	1.065	1.015		All Grain	36
vanilla wheat oatmeal stout	6 gal	5.26%	38.97	1.051	1.011		Partial Mash	33
Black Bear	2 gal	5%	30.34	1.052	1.014		extract	69
Oatmeal Stout	1 gal	1.21%	0	1.012	1.003		All Grain	43
Oatmeal Stout	5.5 gal	4.99%	43.14	1.054	1.016		All Grain	32
Abes Oatmeal Stout	70 L	5.87%	30.35	1.064	1.019		All Grain	205

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,443		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - Chocolate	669	American	Grain	roasted malt	350°L	29	6%	0% - 45%
United Kingdom - Maris Otter Pale	596	United Kingdom	Grain	base malt	3.75°L	38	63%	5% - 100%
American - Roasted Barley	552	American	Grain	roasted malt	300°L	33	5%	1% - 22%
US - Pale 2-Row	435	US	Grain	base malt	1.8°L	37	62%	4% - 100%
United Kingdom - Roasted Barley	337	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 15%
United Kingdom - Chocolate	316	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 26%
Rolled Oats	264		Adjunct	raw	2.2°L	33	10%	0% - 32%
American - Caramel / Crystal 120L	217	American	Grain	crystal malt	120°L	33	5%	1% - 19%
American - Victory	214	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	482	5	55%	3% - 100%
Fuggles	408	4.5	55%	3% - 100%
Willamette	230	4.5	45%	2% - 100%
Cascade	183	7	42%	6% - 100%
Magnum	178	15	56%	5% - 100%
Northern Brewer	178	7.8	49%	2% - 100%
Nugget	132	14	53%	4% - 100%
Chinook	94	13	47%	0% - 100%
Challenger	88	8.5	44%	10% - 100%
Columbus	83	15	50%	11% - 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	25	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	17	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	16		Grain	crystal malt	60°L	34	25%	10% - 50%
United Kingdom - Roasted Barley	15	United Kingdom	Grain	roasted malt	550°L	29	31%	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	490	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	238	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	102	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - Irish Ale 1084	90	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	68	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
White Labs - California Ale Yeast WLP001	44	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Imperial Yeast - A10 Darkness	37	Imperial Yeast	Ale		Medium	71%	62°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	179	Water Agt	Mash	20%	0% - 100%
Irish Moss	178	Fining	Boil	60%	0% - 100%
Whirlfloc	126	Fining	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	106	Water Agt	Mash	19%	0% - 100%
Baking Soda	85	Water Agt	Mash	16%	0% - 100%
Epsom Salt	67	Water Agt	Mash	5%	0% - 35%
Lactic acid	56	Other	Primary	72%	0% - 100%
Chalk	49	Water Agt	Mash	21%	0% - 87%
Calcium Chloride (anhydrous)	32	Water Agt	Mash	19%	0% - 100%
Yeast Nutrient	26	Other	Boil	39%	0% - 100%

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