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 GuideTop 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 | 5714 | |
Mocha Stout |
23 L | 5.09% | 28.91 | 1.052 | 1.013 | BIAB | 3569 | |
Velvet Merlin Clone |
5 gal | 5.74% | 27.97 | 1.067 | 1.023 | All Grain | 2944 | |
#55 House-warming Milk Stout |
40 L | 5.23% | 27.99 | 1.058 | 1.018 | All Grain | 2886 | |
Oat Milk Stout 2 |
5.5 gal | 6.44% | 41.85 | 1.064 | 1.015 | All Grain | 2668 | |
Oatmeal Stout Redux |
6.83 gal | 4.84% | 30.76 | 1.055 | 1.018 | All Grain | 2581 | |
Pôle Nord |
200 L | 5.37% | 35.26 | 1.051 | 1.010 | All Grain | 2479 | |
Finkel & Garf Oatmeal Milk Stout |
5.5 gal | 5.53% | 50.95 | 1.071 | 1.029 | All Grain | 2428 | |
Oatmeal Extract Stout |
5 gal | 7.93% | 35.64 | 1.083 | 1.022 | extract | 1924 | |
Choco Oatmeal Stout (20 L) |
21 L | 6.03% | 30.97 | 1.063 | 1.017 | All Grain | 1637 |
Newest Oatmeal Stout Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Oatmeal Stout: Ye Olde Regularity |
12.5 gal | 5.63% | 40.33 | 1.058 | 1.015 | All Grain | 30 | |
Balydoo Oat Stout |
5 gal | 5.84% | 41.23 | 1.058 | 1.014 | All Grain | 30 | |
Stout Teamwork Oat |
5.5 gal | 5.87% | 42.77 | 1.057 | 1.012 | All Grain | 60 | |
weasle poo oatmeal stout |
21 L | 7.06% | 86.58 | 1.072 | 1.018 | All Grain | 21 | |
Fall Back Stout |
16 gal | 6.04% | 40.63 | 1.060 | 1.014 | All Grain | 77 | |
Gluten Free Oatmeal Stout |
5.5 gal | 6.9% | 0 | 1.065 | 1.013 | Partial Mash | 80 | |
Oatmeal Stout V4 (with S04) p |
49 L | 6.23% | 29.43 | 1.063 | 1.015 | All Grain | 94 | |
Brothers Chocolate Milk Ale |
12 gal | 5.68% | 38.23 | 1.059 | 1.016 | All Grain | 100 | |
Spankys Chocolate Toasted Oat Stout |
3 gal | 7.25% | 41.37 | 1.071 | 1.016 | All Grain | 80 | |
La Negra |
18 L | 5.39% | 20.78 | 1.054 | 1.013 | All Grain | 75 |
Fermentables Used In Oatmeal Stout Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 509 | Adjunct | raw |
2.2°L
|
33 | 11% | 0% - 38% | |
United Kingdom - Maris Otter Pale | 274 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 4% - 100% |
American - Chocolate | 205 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 18% |
American - Roasted Barley | 175 | American | Grain | roasted malt |
300°L
|
33 | 5% | 1% - 17% |
United Kingdom - Roasted Barley | 171 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 4% | 0% - 18% |
United Kingdom - Chocolate | 149 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 6% | 1% - 19% |
US - Pale 2-Row | 130 | US | Grain | base malt |
1.8°L
|
37 | 61% | 3% - 93% |
Rolled Oats | 114 | 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 | 85 | 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 | 207 | 5 | 54% | 5% - 100% |
Fuggles | 147 | 4.5 | 47% | 10% - 100% |
Magnum | 77 | 15 | 61% | 6% - 100% |
Northern Brewer | 58 | 7.8 | 57% | 15% - 100% |
Willamette | 56 | 4.5 | 56% | 14% - 100% |
Cascade | 43 | 7 | 42% | 5% - 100% |
Challenger | 38 | 8.5 | 47% | 7% - 100% |
Kent Goldings | 24 | 5 | 56% | 14% - 100% |
Nugget | 24 | 14 | 61% | 17% - 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 | 206 | 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 | 34 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Danstar - Nottingham Ale Yeast | 30 | 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 | 17 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
White Labs - California Ale Yeast WLP001 | 15 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
White Labs - Dry English Ale Yeast WLP007 | 15 | 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 | 122 | Water Agt | Mash | 14% | 0% - 100% |
Calcium Chloride (dihydrate) | 86 | Water Agt | Mash | 20% | 0% - 100% |
Baking Soda | 67 | Water Agt | Mash | 11% | 0% - 100% |
Whirlfloc | 65 | Fining | Boil | 53% | 0% - 100% |
Irish Moss | 56 | Herb | Mash | 66% | 0% - 100% |
Lactic acid | 44 | Water Agt | Mash | 59% | 0% - 100% |
Epsom Salt | 39 | Water Agt | Mash | 5% | 0% - 25% |
Calcium Chloride (anhydrous) | 25 | Water Agt | Mash | 18% | 0% - 65% |
Chalk | 24 | Water Agt | Mash | 21% | 0% - 100% |
Calcium Chloride (dihydrate) | 23 | Water Agt | Mash | 12% | 0% - 100% |