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Druid's Stout

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Druid's Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout  (13C)
Recipe Type: all-grain
Yield: 3 US gallons

Oatmeal Stout


Black in color with a smooth mouth feel. Amber aroma with a hint of clove. 8-10%ABV. Similar to other full body stouts.


  • Carmel malt 8oz
  • 7 grain cereal (whole grain) 8oz
  • Dark brown sugar 1lbs
  • Brier Rabbit molasses 4oz
  • 12gms brewers yeast
  • 3 1/2gal water
  • Oatmeal flour 1 cup
  • Hops pellets 4oz
  • Clove 1/2 tsp

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 1Week
Secondary Ferment: 1 week or 2weeks in primary

Click to Print Recipe


In a coffee grinder take 4oz of your malt and blend till its powder and set aside. Do this with oat meal aswell if you have no oat flour. Bring 2 gallons of water to a boil and add your malt and oat flours. Place hops in a steeping bag and set aside. Place your grains and the rest of your malt into a steeping bag. Once water is boiling place grain bag into the pot and let steep for 60 minutes. Every 10min place hops bag into the pot for 2 minutes until last 10 minutes of boil. Then let the hops rest in pot for last 5mins. Remove bags pour remaining water over grain bag in a colunder over your pot. Add molasses and your sugar stir well. Pour into fermenter and add yeast and 1/2 teaspoon of clove.




review rating
 Reviewed by Wayne on Fri Aug 26 2016

Little bitter I'd suggest reducing the hop time by half