We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Maple Bacon Oatmeal Stout

back to search Back to Search  Style Details 

Maple Bacon Oatmeal Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout  (13C)
Recipe Type: all-grain
Yield: 5 US gallons

Oatmeal Stout
Beer Color


Full-bodied oatmeal stout with hints of maple and bacon... great for breakfast!


  • 12 lbs Pale Malt
  • 1 lb Flaked Oats
  • 12 oz English Chocolate Malt
  • 8 oz Roasted Barley
  • 4 oz Chocolate Malt
  • 2 oz Black (Patent) Malt
  • 1 lb Maple Syrup
  • 2 oz Williamette hops
  • Whitbread Ale yeast
  • 1 lb Sliced Bacon (uncooked weight)

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 7 days
Secondary Ferment: 21 days

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.015
Alcohol by Vol: 7%
Color SRM: 43  Color Sample 
Bitterness IBU: 34
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash grains at 153F for 60 minutes; mash out at 168F for 10 minutes; fly sparge with 170F water
Boil for 60 minutes; add the Willimette hops at start of boil; add maple syrup at 30 minutes
Cool, rack to fermenter and pitch yeast
Add add bacon extract (see below) for the last 7 days
Prime with 4.5 oz of Maple Syrup and bottle condition for at least 2 weeks

Bacon extract: Cook bacon slices crispy and try to drain off as much of the bacon fat as possible;
Crumble bacon, put in bowl, add enough vodka to cover and let sit; after two weeks, skim off any fat and strain bacon from extract using a fine mesh strainer or cloth (repeat as necessary); chill extract to congeal any remaining fat and skim (repeat as necessary).

Note: Bacon fat KILLS head retention!!! My first batch required a very rigorous poor to get a good head and even then it faded fast. It was still creamy and carbonated, but a stout with no foam is just not a stout! Anyway, it is essential to minimize the amount of fat in the bacon extract, so be diligent about removing fat from the extract.




review rating
 Reviewed by Justin on Tue Jun 30 2015

I made this beer lovely beer but could not get bacon notes but enjoyed beer and would do it again