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
Mocha Stout	23 L	5.09%	28.91	1.052	1.013		BIAB	3913
Velvet Merlin Clone	5 gal	5.74%	27.97	1.067	1.023		All Grain	3319
#55 House-warming Milk Stout	40 L	5.23%	27.99	1.058	1.018		All Grain	3227
Oatmeal Stout Redux	6.83 gal	4.84%	30.76	1.055	1.018		All Grain	3089
Oat Milk Stout 2	5.5 gal	6.44%	41.85	1.064	1.015		All Grain	2998
Finkel & Garf Oatmeal Milk Stout	5.5 gal	5.53%	50.95	1.071	1.029		All Grain	2853
Pôle Nord	200 L	5.37%	35.26	1.051	1.010		All Grain	2720
Oatmeal Extract Stout	5 gal	7.93%	35.64	1.083	1.022		extract	2325
BrewDog - Jet Black Heart	20 L	4.7%	45	1.055	1.019		All Grain	2193
Choco Oatmeal Stout (20 L)	21 L	6.03%	30.97	1.063	1.017		All Grain	2177

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
beefed up velvet bottom	150 L	11.2%	22.75	1.112	1.027		All Grain	11
More Than a Breakfast Drink	5.5 gal	5.64%	32.55	1.059	1.016		All Grain	31
Châtaigne	3000 L	5.19%	32.27	1.061	1.022		All Grain	42
Oatmeal Stout	5 gal	4.95%	53.67	1.055	1.017		BIAB	25
LE Magnifico Stout	31 gal	5.94115%	0	1.057	1.011		All Grain	8
Oatmeal forBreakfast	5 gal	5.49%	26.54	1.056	1.014		All Grain	50
CCB Gingerbread Oatmeal Stout	34 gal	5.65%	22.81	1.053	1.010		All Grain	35
Dark Hall, Light Oates	5.5 gal	5.45%	33.43	1.056	1.014		All Grain	35
Stout brune chicorée	33 L	5.48%	28.09	1.052	1.010		All Grain	54
Oatmeal Stout 2025	5.5 gal	5.22%	36.43	1.053	1.013		All Grain	103

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	546		Adjunct	raw	2.2°L	33	11%	0% - 38%
United Kingdom - Maris Otter Pale	285	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Chocolate	214	American	Grain	roasted malt	350°L	29	6%	1% - 18%
American - Roasted Barley	186	American	Grain	roasted malt	300°L	33	5%	1% - 17%
United Kingdom - Roasted Barley	180	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 18%
United Kingdom - Chocolate	150	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	121		Adjunct	raw	2.2°L	33	10%	2% - 21%
American - Victory	100	American	Grain	roasted malt	28°L	34	7%	1% - 27%
Caramel / Crystal 60L	89		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	229	5	54%	5% - 100%
Fuggles	155	4.5	48%	10% - 100%
Magnum	82	15	61%	6% - 100%
Northern Brewer	62	7.8	56%	15% - 100%
Willamette	62	4.5	56%	14% - 100%
Cascade	42	7	42%	5% - 100%
Challenger	39	8.5	49%	7% - 100%
Nugget	26	14	61%	17% - 100%
Columbus	24	15	58%	15% - 100%
Kent Goldings	23	5	55%	14% - 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	10	American	Grain	roasted malt	350°L	29	18%	3% - 30%
American - Roasted Barley	8	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%
Briess - Chocolate	4	American	Grain	roasted malt	350°L	25	31%	13% - 50%
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%

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	221	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	80	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	43	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	34	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	22	Lallemand	Ales	Medium	High	80%	50°F	72°F
Imperial Yeast - A10 Darkness	21	Imperial Yeast	Ale		Medium	71%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	20	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°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	143	Water Agt	Sparge	13%	0% - 100%
Calcium Chloride (dihydrate)	102	Water Agt	Mash	21%	0% - 100%
Baking Soda	74	Water Agt	Mash	10%	0% - 100%
Whirlfloc	73	Fining	Boil	52%	0% - 100%
Irish Moss	57	Fining	Boil	67%	0% - 100%
Lactic acid	53	Water Agt	Mash	60%	0% - 100%
Epsom Salt	50	Water Agt	Mash	4%	0% - 25%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	20%	0% - 100%
Chalk	32	Water Agt	Mash	19%	0% - 100%
Yeast Nutrient	25	Other	Boil	24%	0% - 100%

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