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Rodney's Oatmeal Stout

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Rodney's 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


After trying Samuel Smith's Oatmeal Stout, I instantly became a big fan of this style due to it's smooth, silky, creamy texture from the oatmeal. After searching this style on the web and tinkering with a couple recipes this is my attempt to capture this wonderful style. Ready to drink after a couple of weeks in the bottle but extended conditioning really brings out the flavor. Let me know what you think.

Bitterness: 26.1 IBUs
Color: 30.6
Alcohol: 4.8%


  • 8 lbs Maris Otter
  • 1 lb Flaked Oats
  • 8 oz Caramel/Crystal 60L
  • 8 oz Chocolate Malt (UK)
  • 8 oz Roasted Barley
  • 2 oz Kent Goldings (4.3% AAUs) 45 min
  • Wyeast - Irish Ale #1084

Additional Instructions

Primary Ferment: 7 days @ 62 - 72 degrees
Secondary Ferment: 14 days @ 62 - 72 degrees

Beer Profile

Original Gravity: 1.051
Final Gravity: 1.014
Alcohol by Vol: 4.84%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash Schedule - Single Infusion / Batch Sparge
Heat 4 gal water @ 162.5F to get a mash temp of 152.0F. Mash for one hour and drain. Heat 4.75 gal water @ 177.6F to get a sparge temp of 165.2F. Mash for 15 min and drain...will yield approx 7 gal of wort. Heat to boiling. At 15 min into boil (T45) add hops. I add Irish Moss with 15 min remaining to help with protein break/clarify beer. Remove from heat after one hour, cool to pitching temp and add yeast.




review rating
 Reviewed by Benjibenben on Sun Aug 2 2015

Made this into a one gallon batch and added espresso to one and a Manhattan soaked oak stave to the other. The espresso stout came out nice, needs more age but the sweetness of the grain was a nice background. Can't wait to get more age on it.