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	6209
Mocha Stout	23 L	5.09%	28.91	1.052	1.013		BIAB	3763
Velvet Merlin Clone	5 gal	5.74%	27.97	1.067	1.023		All Grain	3142
#55 House-warming Milk Stout	40 L	5.23%	27.99	1.058	1.018		All Grain	3036
Oatmeal Stout Redux	6.83 gal	4.84%	30.76	1.055	1.018		All Grain	2882
Oat Milk Stout 2	5.5 gal	6.44%	41.85	1.064	1.015		All Grain	2856
Finkel & Garf Oatmeal Milk Stout	5.5 gal	5.53%	50.95	1.071	1.029		All Grain	2635
Pôle Nord	200 L	5.37%	35.26	1.051	1.010		All Grain	2601
Oatmeal Extract Stout	5 gal	7.93%	35.64	1.083	1.022		extract	2126
Choco Oatmeal Stout (20 L)	21 L	6.03%	30.97	1.063	1.017		All Grain	1937

Newest Oatmeal Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oyster Stout	5.5 gal	4.96%	26.02	1.048	1.010		All Grain	47
Oatmeal Stout 2	54 L	5.53%	25.91	1.063	1.021		All Grain	42
Oatmeal Stout / BestMalz challenge	23 L	4.81%	25.23	1.046	1.009		All Grain	50
BBC - Oatmeal Stout	26 L	4.21%	27.53	1.047	1.016		All Grain	54
Stout	5.5 gal	5.68%	30.21	1.056	1.013		All Grain	57
Spiced Oatmeal Stout	6 gal	4.83%	20.81	1.050	1.013		All Grain	76
Whatever stout - Oats again	20 L	6.89%	31.01	1.066	1.013		All Grain	113
Oatmeal stout (1/12/25) updated	3.25 gal	6%	33.72	1.061	1.015		All Grain	98
Oatmeal Stout (1/25)	3.25 gal	5.94%	33.72	1.061	1.015		All Grain	74
Oatmeal Stout	20.8 L	5.12%	29.17	1.056	1.017		All Grain	96

Fermentables Used In Oatmeal Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	525		Adjunct	raw	2.2°L	33	10%	0% - 38%
United Kingdom - Maris Otter Pale	277	United Kingdom	Grain	base malt	3.75°L	38	62%	4% - 100%
American - Chocolate	210	American	Grain	roasted malt	350°L	29	6%	1% - 18%
American - Roasted Barley	181	American	Grain	roasted malt	300°L	33	5%	1% - 17%
United Kingdom - Roasted Barley	176	United Kingdom	Grain	roasted malt	550°L	29	4%	0% - 18%
United Kingdom - Chocolate	149	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 19%
US - Pale 2-Row	129	US	Grain	base malt	1.8°L	37	61%	3% - 93%
Rolled Oats	118		Adjunct	raw	2.2°L	33	10%	2% - 21%
American - Victory	99	American	Grain	roasted malt	28°L	34	7%	1% - 27%
Caramel / Crystal 60L	87		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	217	5	53%	5% - 100%
Fuggles	155	4.5	48%	10% - 100%
Magnum	78	15	61%	6% - 100%
Northern Brewer	60	7.8	56%	15% - 100%
Willamette	59	4.5	55%	14% - 100%
Cascade	41	7	41%	5% - 100%
Challenger	38	8.5	47%	7% - 100%
Nugget	25	14	63%	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	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%
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	211	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	42	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	32	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
Imperial Yeast - A10 Darkness	20	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	19	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	130	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	91	Water Agt	Mash	21%	0% - 100%
Whirlfloc	68	Fining	Boil	53%	0% - 100%
Baking Soda	67	Water Agt	Mash	11%	0% - 100%
Irish Moss	56	Fining	Boil	67%	0% - 100%
Lactic acid	47	Water Agt	Mash	59%	0% - 100%
Epsom Salt	43	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (anhydrous)	31	Water Agt	Mash	20%	0% - 100%
Chalk	29	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	23	Other	Mash	25%	0% - 100%

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