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Oatmeal Stout Recipes?

Discussion in 'Homebrewing' started by BigCheese, Sep 26, 2012.

  1. Hi Guys, looking for an All Grain Oatmeal Stout recipe. Thinking something in the 6% ABV range with that nice silky smooth body you get from an Oatmeal Stout. Anyone have any recipes/experience/tips for an oatmeal stout. It will only be my 2nd All Grain Brew so I'm still quite noobish. Thanks.
  2. I was pretty happy with this one this Oatmeal Coffee Stout. Might up the mash temperature a few degrees when I brew it again. You'd be fine just leaving the coffee out if you don't want that flavor.
  3. Mfedonczak

    Mfedonczak Aficionado (210) Texas Aug 18, 2008

    My oatmeal stout is 75% 2 row, 10% oats, 5% each roasted barley, chocolate, and c80. It is very smooth and not acrid or harsh at all. I usually bitter it to 25 ibus with willamette at 60 minutes and ferment with us-05 at 68*. OG is 1.055 and it finishes around 1.012 with a mash temp of 152.
  4. CBlack85

    CBlack85 Advocate (555) South Carolina Jul 12, 2009 Beer Trader

    Here is one that I have brewed a few times. Always a big hit

    10 lb Pale Malt (2 Row) US
    1 lb Caramel/Crystal Malt - 40L
    1 lb Chocolate Malt (350.0 SRM)
    1 lb Oats, Flaked
    0.50 lb Roasted Barley
    1.50 oz Williamette [5.50 %] (60 min)
    WLP 001

    Mash @ 156 for 60 minutes
    Mash out @ 168 for 10 minutes
    Ferment @ 65
    FG: 1.019
  5. pweis909

    pweis909 Champion (800) Wisconsin Aug 13, 2005

    I made one about 2 months ago that is now available for consumption. It's very good, IMO. I don't have the recipe handy but I used three kinds of roasted grain- pale and dark English chocolate malt, and a black roasted barley. I think they were approximately in equal proportions, but I cold steeped about half of the dark chocolate and roasted barley to tame the biting roasty notes a bit. I believe I used American pale ale malt (Briess) as the base malt, and had at some medium crystal malt in there. I fermented with WLP007. It's probably hopped at about 35 BUs? I think the key is in the blend of roasted and crystal malts.
  6. Homebrew42

    Homebrew42 Savant (445) New York Dec 20, 2006

    The oatmeal stout I've been brewing for years with great success and popularity looks very similar to this. The quantities might be different but the ingredients are the same, pale malt, chocolate malt, medium crystal, roasted barley, flaked oats, about 25 IBUs, sometimes a touch of willamette or goldings at 10 min for a little somehing interesting, sometimes not. I've used various yeasts over the years (001, 004, 013) all with good results, and I've varied the OG from 1.055-1.080, again always with good results.
  7. I also used WLP007 to great effect:

    (follow the internal links for the recipe)

    Mine is a bit different in that it omits the med crystal, but it is a pretty tasty beer (and a little different than the average oatmeal stout). Try it without the smoke and add a 1/4 lb of honey malt to bring up the honey sweetness.
  8. pweis909

    pweis909 Champion (800) Wisconsin Aug 13, 2005

    I got many of the details wrong. My recipe follows. I was sort of thinking about Shakespeare Stout when I made the recipe, but the cascade hops don't come through in any overt way. The overall character of the beer is much more like an English stout than an American one.

    Estimated: OG 1.061, FG, 1.015
    Estimated ABV 6.1%
    Estimated BUs 43
    Est Color 3SRM
    5# Pale Ale (Crisp) (4.0 SRM)
    5 # Pale Ale Malt 2-Row (Briess) (3.5 SRM)
    1# Oats, Malted (1.0 SRM)
    .5 # Crystal, Dark (Simpsons) (80.0 SRM)
    .5# Pale Chocolate Malt (207.0 SRM)
    5 oz Chocolate Malt (Simpsons) (430.0 SRM)
    5 oz Chocolate Malt (Simpsons) -- cold steep (430.0 SRM)
    4 oz Crystal, Medium (Simpsons) (55.0 SRM)
    3 oz Roasted Barley (Simpsons) (550.0 SRM)
    3 oz Roasted Barley (Simpsons) -- cold steeped (550.0 SRM
    1 oz glacier 60 min
    2 oz cascade 20 min.
    WLP007 (starter).
  9. inchrisin

    inchrisin Savant (480) Indiana Sep 25, 2008

    I'm not on a good computer right now, so I can't do a web search for you. I know that if you look up a clone for SAM SMITH'S oatmeal stout it's like 4 or 5 ingredients and it's amazing. Souts are a wonderfuly forgiving style if you're just getting into all grain.

    On a sidenote for a new AG brewer:
    Two huge factors that will help your beers shape up are aeration (make sure you're at least dumping your beer through a strainer) and temperature control. This will help cut out a lot of the off flavors that take a while to settle out.
    BigCheese likes this.
  10. I think I'm going to try something quite similar to this, I'll let you know how it turns out.
    CBlack85 likes this.
  11. Brewed this today. Added an extra half ounce of Williamette with 10 minutes left for a little extra aroma. Should be ready in time for thanksgiving.
  12. CBlack85

    CBlack85 Advocate (555) South Carolina Jul 12, 2009 Beer Trader

    Let me know how it turns out
  13. Cracked open the first bottle last night. Tastes Great!!

    Would make a great morning/daytime beer and will pair very well with thanksgiving.

    Nice flavors of Chocolate, Caramel, biscuits, and the oats definitely added a silky/richness to body. Appearance wise it was right on. Definitely not quite commercial level body/viscosity, but we had so-so efficiency. Its only my 2nd all grain brew, and I'm just starting to learn more about water treatment, so I'm more than satisfied. It should also improve as the yeast has a bit more time to mellow out.

    I think the malt bill + hops is right on. I'd be curious to try some British 2 Row in place of US and see if that nutty flavor would fit well, might take away from the sweetness though.

    Thanks for recipe! I'll definitely be revisiting this.
    vos-slc and CBlack85 like this.
  14. I am glad that your Oatmeal Stout turned out well!

    If you have patience I would recommend that you let some your Oatmeal Stouts to age a bit (3-4 months or more) in the bottle.

    I brew an Oatmeal Stout twice a year and it has been my consistent experience that while the beer is tasty when it is carbonated (two weeks in the bottle) it really improves with age. I have had a few bottles last up to 6 months and those bottles were excellent. It is my understanding that with age the dark malt flavors mature and ‘mellow’ out (for the better).

  15. Pegli

    Pegli Savant (315) Rhode Island Aug 30, 2006

    Toasting the oats (15-20min @ 350) adds another level of awesomeness...a flavorful addition to many British styles.
    JackHorzempa likes this.
  16. Or buy oat malt
  17. CBlack85

    CBlack85 Advocate (555) South Carolina Jul 12, 2009 Beer Trader

    Glad you liked it I am brewing another batch of this beer this weekend, always a hit around here