We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Not So Oatmeal

back to search Back to Search  Style Details 

Not So Oatmeal

back to search Back to Search  Style Details 

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

Oatmeal Stout


This turned out real fruity, probably because of the Alexander's. Dry hopping also helped, again the amount of steel oats to other grains was too low. To get opaqueness it was necessary to use at least 1-2 pounds of dark malt extract; because I didn't do that, this was more of a brown ale in color and body.


  • 3.3 pounds, Munton & Fison plain light extract
  • 4 pounds, Alexanders pale unhopped extract
  • 1/2 pound, black patent malt
  • 1/4 pound, roasted barley
  • 1/2 pound, crystal or cara-pils malt
  • 1/2 pound, steel cut oats
  • 1 ounce, Hallertauer hops (boil)
  • 3/4 ounce, Fuggles hops (boil)
  • 1 ounce, Cascade hops (finish)
  • 1/2 ounce, Cascade hops (dry)
  • 14 grams, Muntona ale yeast
  • Irish moss
  • water crystals

Beer Profile

Final Gravity: 1.018
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


This is the third of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stovetop method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the primary.