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Cream of Oats Stout

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Cream of Oats Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout  (13C)
Recipe Type: all-grain
Yield: 7 US gallons

Oatmeal Stout


Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer!


  • 6 pounds, Klages 2-row pale malt
  • 1/2 pound, Dextrin malt
  • 1-1/8 pounds, rolled oats
  • 1/2 pound, crystal malt
  • 1/2 pound, chocolate malt
  • 1/4 pound, roasted barley
  • 1 ounce, Clusters boiling hops (7.4 alpha)
  • 1/2 ounce, Cascade hops
  • 10 ounces, lactose
  • 1/2 teaspoon, Irish moss
  • Wyeast #1007: German ale

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 3 weeks

Beer Profile

Original Gravity: 1.040
Final Gravity: 1.015
Alcohol by Vol: 3.27%
Recipe Type: all-grain
Yield: 7.00 US Gallons

Click to Print Recipe


Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast.