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.

Oatmeal Cream Stout

back to search Back to Search  Style Details 

Oatmeal Cream Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout  (13C)
Recipe Type: all-grain
Yield: 5 US gallons

Oatmeal Stout


We did a taste test against Youngs Oatmeal Stout, Sam Smiths Oatmeal Stout, and Watneys Cream Stout. It came out tasting very similar to Youngs: same hop character, a little heavier, sweeter, and slightly less roasty; a bit lighter in color (brown/red vs. brown/black). It was not as rich tasting and full-bodied as the Sam Smiths. It was not as roasty or burnt as Watneys, nor as jet-black. Next time, I would reduce the OG to about 1.050 to reduce alcohol a bit, but add some dextrin malt for improved body. I'd aim a little more toward the Watneys, as it's one of my all-time faves: slightly less lactose, but more roasted malt.


  • 10 pounds, pale ale malt
  • 1 pound, roasted barley (500L)
  • 1/2 pound, flaked barley (1.5L)
  • 1/2 pound, crystal malt (60L)
  • 1/2 pound, chocolate malt (400L)
  • 1--1/3 pound, steel cut oats (from health food store)
  • 1/2 pound, lactose
  • 9 AAU, Bullion pellets (9% alpha), boil 60 minutes
  • 1/2 ounce, Fuggles pellets (3.4% alpha), boil 15 minutes
  • 1/2 ounce, Fuggles pellets, steep
  • 2/3 stick, brewers licorice (boil)
  • Wyeast Irish ale #1084

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.021
Alcohol by Vol: 5.37%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash with 5 gallons 18 oz (48 oz/#) at 155-150F for 90 minutes. Sparge with 3 gallons water at 165F, collecting 6.5 gallons for boil. Boil 75 minutes, then force chill. Save 2 quarts boiled wort for priming, ferment the rest.