Oatmeal Stout Recipe (All-Grain): 5 to 30 Gallons
An all-grain Oatmeal Stout recipe you can brew at 5 to 30 gallons: 4.7% ABV and 31 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Oatmeal Stout at a glance: 4.7% ABV, 31 IBU, OG 1.052. A smooth, silky oatmeal stout: roast and chocolate from three dark malts, and a full, creamy body from flaked oats. Fuller and sweeter than an Irish stout, still dry enough to have another.
Bräu Supply recipe · All-grain
Oatmeal Stout
Grain · for 5 gal into the fermenter
| 8 lb (3.63 kg) | Maris Otter | 73% |
| 1.25 lb (0.57 kg) | Flaked oats | 11% |
| 0.5 lb (0.23 kg) | Crystal 60 | 5% |
| 0.5 lb (0.23 kg) | Chocolate malt | 5% |
| 0.5 lb (0.23 kg) | Roasted barley | 5% |
| 0.25 lb (0.11 kg) | Pale chocolate malt | 2% |
Hops
| 2 oz (57 g) | East Kent Goldings · 5% AA | 60 min |
Yeast and water
| 1 pkg | English ale yeast (S-04, WLP002 or Wyeast 1968) | |
| Water | Balanced or slightly alkaline water balances the roasted malts. | |
Process
- Mash: 156°F (69°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66°F (19°C) for 10 to 14 days
- Condition: Package when the gravity is stable; ready in 2 to 3 weeks
- Carbonate: 2.0 volumes of CO₂, or serve on nitrogen
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 156°F (69°C) for 60 minutes to leave body.
- Boil 60 minutes, adding the hops on schedule.
- Chill to 64°F (18°C), oxygenate and pitch the yeast.
- Ferment at 66°F (19°C) until the gravity is stable.
- Package at about 2.0 volumes of CO₂, or on beer gas through a stout faucet.
Tips
- Flaked oats go straight into the mash. Above about 20% oats, add rice hulls or a short beta-glucan rest to keep the runoff flowing.
- Mashing at 156°F (69°C) leaves unfermentable sugars for a full body.
Frequently asked questions
Does oatmeal stout taste like oats?
Not much. The oats add a silky, full mouthfeel rather than a flavour.
How is it different from an Irish stout?
Irish stout is drier, lighter and sharper; oatmeal stout is fuller, smoother and a little sweeter. See our Irish stout recipe.
Related guides
Types of stout, how roasted malts change flavour, step mashing.