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Most Recent Oatmeal Stout

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Most Recent Oatmeal Stout

back to search Back to Search  Style Details 

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

Oatmeal Stout


Darker and more astringent than the other recipes, also more boldly hopped but still well-balanced due to the higher gravity. A little like Xingu or Mackesons with its residual sweetness.


  • 6.6 pounds, Munton & Fison light unhopped extract
  • 3.3 pounds, Munton & Fison dark unhopped extract
  • 1/2 pound, cara-pils malt
  • 1/2 pound, black patent malt
  • 1/2 pound, roasted barley
  • 3/4 pound, steel cut oats
  • 1/2 pound, malt-dextrin
  • 2 ounces, Sticklbrackt hops (boil)
  • 1 ounce, Bullion hops (boil)
  • 1 ounce, Cascade hops (finish)
  • 1 ounce, Cascade hops (dry)
  • 14 grams, Whitbread ale yeast
  • Irish moss/water crystals

Beer Profile

Final Gravity: 1.030
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stove- top method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the Sticklbrackt. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done in the primary.