Dark British Beer - Oatmeal Stout

A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.

Flavor Profile: Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine wit

Ingredients: Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.

BJCP Style Guide

Top 10 Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Grandma's Secret Stash	5 gal	5.68%	37.4	1.058	1.015		All Grain	5955
Mocha Stout	23 L	5.09%	28.91	1.052	1.013		BIAB	3666
Velvet Merlin Clone	5 gal	5.74%	27.97	1.067	1.023		All Grain	3021
#55 House-warming Milk Stout	40 L	5.23%	27.99	1.058	1.018		All Grain	2953
Oat Milk Stout 2	5.5 gal	6.44%	41.85	1.064	1.015		All Grain	2744
Oatmeal Stout Redux	6.83 gal	4.84%	30.76	1.055	1.018		All Grain	2703
Pôle Nord	200 L	5.37%	35.26	1.051	1.010		All Grain	2532
Finkel & Garf Oatmeal Milk Stout	5.5 gal	5.53%	50.95	1.071	1.029		All Grain	2510
Oatmeal Extract Stout	5 gal	7.93%	35.64	1.083	1.022		extract	2014
Choco Oatmeal Stout (20 L)	21 L	6.03%	30.97	1.063	1.017		All Grain	1784

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oatmeal Stout 2025	23 L	5.32%	37.51	1.053	1.013		All Grain	23
Oyster Stout	5.5 gal	5.25%	43.99	1.057	1.017		All Grain	22
Coffee OatStout	10.2 gal	5.66%	24.55	1.057	1.014		extract	31
44. Midnight 221224	25.8 L	5.02%	19.62	1.048	1.010		All Grain	41
Lord Voldemort	30 L	5.4%	0	1.055	1.014		BIAB	47
1 Gal Weyermann Oatmeal Stout	1.25 gal	6.03%	40.98	1.064	1.020		All Grain	33
Twas the night before Xmas V2	5.25 gal	5.34%	30.9	1.059	1.019		All Grain	57
Chris Nichvolodoff Sour Stout	24 L	7.08%	25.32	1.066	1.012		All Grain	72
Swallow	19 L	5.83%	29.44	1.056	1.011		BIAB	54
Jet Black Heart	5.5 gal	4.59%	36.59	1.051	1.016		All Grain	51

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	517		Adjunct	raw	2.2°L	33	11%	0% - 38%
United Kingdom - Maris Otter Pale	276	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Chocolate	208	American	Grain	roasted malt	350°L	29	6%	1% - 18%
American - Roasted Barley	177	American	Grain	roasted malt	300°L	33	5%	1% - 17%
United Kingdom - Roasted Barley	173	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 18%
United Kingdom - Chocolate	148	United Kingdom	Grain	roasted malt	425°L	34	6%	1% - 19%
US - Pale 2-Row	129	US	Grain	base malt	1.8°L	37	61%	3% - 93%
Rolled Oats	115		Adjunct	raw	2.2°L	33	10%	2% - 21%
American - Victory	98	American	Grain	roasted malt	28°L	34	7%	1% - 27%
Caramel / Crystal 60L	86		Grain	crystal malt	60°L	34	6%	0% - 20%

Hops Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	212	5	53%	5% - 100%
Fuggles	152	4.5	48%	10% - 100%
Magnum	78	15	61%	6% - 100%
Willamette	59	4.5	55%	14% - 100%
Northern Brewer	59	7.8	57%	15% - 100%
Cascade	42	7	42%	5% - 100%
Challenger	38	8.5	47%	7% - 100%
Nugget	25	14	63%	17% - 100%
Kent Goldings	24	5	53%	14% - 100%
Columbus	24	15	58%	15% - 100%

Steeping Grains Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	14		Adjunct	raw	2.2°L	33	36%	13% - 57%
American - Chocolate	11	American	Grain	roasted malt	350°L	29	18%	3% - 30%
American - Roasted Barley	9	American	Grain	roasted malt	300°L	33	21%	10% - 36%
Caramel / Crystal 60L	7		Grain	crystal malt	60°L	34	19%	12% - 26%
United Kingdom - Roasted Barley	7	United Kingdom	Grain	roasted malt	550°L	29	13%	4% - 25%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	16%	13% - 20%
American - Victory	4	American	Grain	roasted malt	28°L	34	19%	15% - 21%
United Kingdom - Chocolate	4	United Kingdom	Grain	roasted malt	425°L	34	20%	7% - 31%
American - Black Barley	3	American	Grain	roasted malt	530°L	27	12%	10% - 15%
Briess - Chocolate	3	American	Grain	roasted malt	350°L	25	31%	13% - 50%

Yeasts Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	209	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	79	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	41	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	35	Wyeast	Ale	0.1	High	73%	64°F	74°F
Danstar - Nottingham Ale Yeast	31	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Irish Ale 1084	28	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	20	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Imperial Yeast - A10 Darkness	19	Imperial Yeast	Ale		Medium	71%	62°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	16	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	16	White Labs	Ale	High	Medium	76.5%	68°F	73°F

Other Ingredients Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	128	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	89	Water Agt	Mash	21%	0% - 100%
Baking Soda	68	Water Agt	Mash	11%	0% - 100%
Whirlfloc	68	Water Agt	Boil	52%	0% - 100%
Irish Moss	56	Herb	Mash	66%	0% - 100%
Lactic acid	46	Water Agt	Mash	58%	0% - 100%
Epsom Salt	42	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (anhydrous)	29	Water Agt	Mash	21%	0% - 100%
Chalk	28	Water Agt	Mash	18%	0% - 100%
Yeast Nutrient	23	Other	Boil	24%	0% - 100%

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