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Choc/Oat Stout

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Choc/Oat Stout

back to search Back to Search  Style Details 

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

Oatmeal Stout


Mostly Oatmeal with a hint of chocolate. Irish Ale yeast will accentuate the mild bitterness, English ale yeast might be better. My best extract so far.


  • 3.3 lbs Breiss Traditional Dark LME
  • 3 lbs Muntons Plain Dark DME
  • 1/2 lb Flaked Oats
  • 1 lb 80L Crystal Malt
  • 1/2 lb Roasted Barley
  • 1/2 lb Black Patent
  • 1.5 oz Northern Brewer hops @ 60 min
  • 0.5 oz Williamette hops @ 1 min
  • 1 lb Dextrine
  • 4 oz cocoa powder
  • White Labs WLP002 English Ale yeast

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2 weeks, but one week should be enough

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.019
Alcohol by Vol: 5.63%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Make up Dextrine and cocoa in 2 cups water first, boil, then let sit warm. Mix with wort at beginning of boil. Steep grain, oats, and barley at 155 F for 30 min. Boil. You can figure the rest out.

This beer took forever to completely carbonate. I used the recommended 5 oz corn sugar and it took about a month to get up there.