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Bitch's Brew Oatmeal Stout

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Bitch's Brew Oatmeal Stout

back to search Back to Search  Style Details 

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

Oatmeal Stout


This beer improves substantially after about 2 weeks in the bottle, as hop aroma subsides and the large amount of roasted barley assumes it's place in the forefront. It's my favorite beer to date, but if I were going to brew it again I might cut back on the roasted barley by about .25 pound, and lessen the boiling hops (either to 1 ounce of Bullions, or 1.5 ounce of some lower alpha hop). Whitbread ale yeast was used because of the low attenuation rate: this stout is NOT sweet, but has lots and lots of body.


  • 6 pounds, dark dry malt extract
  • 2 pounds, amber dry malt extract
  • 1 pound, crystal malt, cracked
  • 3/4 pound, roasted barley, cracked
  • 1/2 pound, black patent malt, cracked
  • 2 ounces, Bullions hops (boiling)
  • 1/2 ounce, Willammette hope (finishing)
  • 2 cups, Quaker Oats
  • 2 packages, Whitbread Ale Yeast

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.029
Alcohol by Vol: 3.01%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun.