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Oatmeal Stout 2

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Oatmeal Stout 2

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

Oatmeal Stout


This was one of my best beers yet. Black, smooth and creamy. The oatmeal doesn't add a very pronounced flavor; I think it rather contributes to the creaminess and smoothness, which is becoming more pronounced as the beer ages. It has a fairly dark brown head, presumably from roasted barley---creamy with small bubbles.

This recipe was derived from several posted by Jay H. in digest #459.


  • 8 pounds, British amber extract
  • 1/2 pound, black patent malt
  • 1/2 pound, roasted barley
  • 1/2 pound, chocolate malt
  • 1 pound, steel cut oats
  • 2 ounces, Eroica hops (boil)
  • 1 ounce, Fuggles hops (finish)
  • Whitbread ale yeast
  • 1/2 cup, corn sugar (priming)

Additional Instructions

Primary Ferment: 1 week

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.015
Alcohol by Vol: 6.15%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Crack grains using a rolling pin. Add grain and oats to 2 gallons cold water. Bring to boil. Strain out grains. Add extract and Eroica hops. Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week).