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	4241
Velvet Merlin Clone	5 gal	5.74%	27.97	1.067	1.023		All Grain	3584
#55 House-warming Milk Stout	40 L	5.23%	27.99	1.058	1.018		All Grain	3516
Oatmeal Stout Redux	6.83 gal	4.84%	30.76	1.055	1.018		All Grain	3431
Oat Milk Stout 2	5.5 gal	6.44%	41.85	1.064	1.015		All Grain	3310
Finkel & Garf Oatmeal Milk Stout	5.5 gal	5.53%	50.95	1.071	1.029		All Grain	3235
Pôle Nord	200 L	5.37%	35.26	1.051	1.010		All Grain	2960
Oatmeal Extract Stout	5 gal	7.93%	35.64	1.083	1.022		extract	2852
BrewDog - Jet Black Heart	20 L	4.7%	45	1.055	1.019		All Grain	2695
Choco Oatmeal Stout (20 L)	21 L	6.03%	30.97	1.063	1.017		All Grain	2500

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
McQuaker's Oatmeal Stout	9.5 L	4.72%	26.06	1.051	1.015		All Grain	155
RØDBET	26 L	4.64%	40.43	1.055	1.019		All Grain	78
Blackberry Oatmeal Stout	5.5 gal	4.59%	41.04	1.050	1.015		extract	122
Red Lick	24 L	5.13%	24.15	1.058	1.019		All Grain	126
Oatmeal Stout	22 L	4.91%	33.65	1.050	1.013		All Grain	169
Oatmeal Stout	22 L	5.77%	36.27	1.055	1.011		All Grain	122
2606. Over and Out 6/26	60 L	4.91%	36.73	1.049	1.012		All Grain	144
Oat Stout 10gal	10.5 gal	5.13%	31.88	1.058	1.019		All Grain	147
Oatmeal Stout	5.5 gal	5.44%	32.48	1.052	1.011		All Grain	317
STOUT DA COPA	27.5 L	4.42%	34.55	1.045	1.011		All Grain	166

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	562		Adjunct	raw	2.2°L	33	11%	0% - 38%
United Kingdom - Maris Otter Pale	291	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Chocolate	217	American	Grain	roasted malt	350°L	29	6%	1% - 18%
American - Roasted Barley	193	American	Grain	roasted malt	300°L	33	5%	1% - 17%
United Kingdom - Roasted Barley	181	United Kingdom	Grain	roasted malt	550°L	29	5%	0% - 18%
United Kingdom - Chocolate	153	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 19%
US - Pale 2-Row	128	US	Grain	base malt	1.8°L	37	61%	3% - 93%
Rolled Oats	123		Adjunct	raw	2.2°L	33	10%	2% - 21%
American - Victory	102	American	Grain	roasted malt	28°L	34	7%	1% - 27%
Caramel / Crystal 60L	90		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	241	5	54%	5% - 100%
Fuggles	164	4.5	48%	10% - 100%
Magnum	82	15	61%	6% - 100%
Northern Brewer	65	7.8	57%	15% - 100%
Willamette	62	4.5	56%	14% - 100%
Cascade	44	7	43%	5% - 100%
Challenger	40	8.5	50%	7% - 100%
Nugget	29	14	58%	17% - 100%
Kent Goldings	25	5	54%	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	19%	3% - 30%
American - Roasted Barley	9	American	Grain	roasted malt	300°L	33	20%	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%
Gladfield - Rolled Oats (blm)	3	New Zealand	Grain	base malt	2.79188°L	32.2	48%	44% - 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	232	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	84	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	46	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	Ales	High	High	77%	50°F	77°F
Wyeast - Irish Ale 1084	29	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	77°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 - Dry English Ale Yeast WLP007	17	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F

Other Ingredients Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	150	Water Agt	Boil	12%	0% - 100%
Calcium Chloride (dihydrate)	104	Water Agt	Mash	20%	0% - 100%
Whirlfloc	76	Water Agt	Boil	53%	0% - 100%
Baking Soda	75	Water Agt	Mash	10%	0% - 100%
Lactic acid	58	Water Agt	Mash	61%	0% - 100%
Irish Moss	57	Fining	Boil	67%	0% - 100%
Epsom Salt	53	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	19%	0% - 100%
Chalk	35	Water Agt	Mash	19%	0% - 100%
Yeast Nutrient	27	Other	Boil	24%	0% - 100%

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