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.

Choc/Oat Stout

back to search Back to Search  Style Details 

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.