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Coffee & Cream Stout

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Coffee & Cream Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout  (13C)
Recipe Type: partial mash
Yield: 5 US gallons

Oatmeal Stout
Beer Color


Rich, creamy, full-flavored oatmeal stout enhanced by a smooth, mellow coffee flavor derived from Kiln Coffee malt, topped out with a frothy, creamy white head. This is a great beer to enjoy on a cool evening.


  • 6.0 lbs. (2.7 kg) amber liquid malt extract
  • 1.0 lb. (0.45 kg) dark dry malt extract
  • 0.75 lbs. (0.34 kg) crystal malt (120 °L)
  • 0.25 lbs. (112 g) Kiln Coffee malt
  • 6 oz. (168 g) roasted barley
  • 6 oz. (168 g) black malt (black patent)
  • 0.75 lbs. (0.34 kg) chocolate malt
  • 1.0 lb. (0.45 kg) flaked oats
  • 1/2 tsp. Irish moss
  • 5.7 AAU Northern Brewer hops (bittering hops) (0.80 oz./23 g of 7.1% alpha acid)
  • 2.2 AAU Fuggle hops (aroma) (0.50 oz./14 g of 4.30% alpha acid)
  • White Labs WLP004 (Irish Stout) yeast
  • 0.75 cups corn sugar (for priming)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.016
Alcohol by Vol: 5.9%
Color SRM: 55  Color Sample 
Bitterness IBU: 28
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


1. Steep grains in hot water at 151 °F (66 °C) for 30 minutes. Drain tea from grains into boiling kettle, rinse one or two times with hot water (170 °F/77 °C).

2. Add liquid and dried malt extract to kettle, top up with water to desired level and bring to a boil.

3. Add boiling hops and boil for 60 minutes. With 15 minutes remaining, add Irish moss. When 60 minutes has elapsed, shut-off heat, add finishing hops and start to cool.

4. Once cooled, add to fermenter, aerating well then top-off fermenter with cool water until you have 5.25 gallons (20 L) and pitch yeast.

5. After fermentation is done, add priming sugar, bottle, sit back, relax and enjoy the fruits of your labor!

All-grain option:

Substitute 9 lbs. (4 kg) Maris Otter 2-row for the liquid and dried malt extract. Mash grains at 151 °F (66 °F) for 60 minutes. Collect enough wort to fill your kettle to 6.5 gallons. Decrease the boiling hop addition to 0.60 oz. For the remainder of the recipe, follow the extract instructions.