- OG
- 1.058
- FG
- 1.016
- ABV
- 5.5%
- IBU
- 30
- SRM
- 35
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 9.00 lb | 73% |
| Flaked Oats | 1.50 lb | 12% |
| Crystal 60L | 0.75 lb | 6% |
| Chocolate Malt | 0.50 lb | 4% |
| Roasted Barley | 0.50 lb | 4% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Fuggle | 1 oz | 60 min | boil |
| East Kent Goldings | 0.5 oz | 15 min | boil |
Yeast
Process
- Mash at 154°F for 75 min
- Boil 60 min
- primary: 12 days @ 66°F
Notes
Heavy on flaked oats for the silky body the style demands. Chocolate and a small roasted-barley charge build the dark grain layer; crystal 60 fills in raisin and toffee. WLP002 drops fast and leaves a soft fruit ester for that English pub-pour character.
Brewer: Add rice hulls — flaked oats turn the mash sticky.
Packaging: Carbonate to 2.0 vols.
About this Stout
History
Oatmeal Stout emerged in England during the late 19th and early 20th centuries, when oats were added to stouts for both nutritional marketing claims and textural benefits. The style largely disappeared by the mid-20th century before being revived in the 1980s by breweries such as Samuel Smith. Oatmeal Stouts are associated with the BJCP Stout category and represent a sweeter, fuller-bodied variation compared to dry Irish stouts. The addition of oats was often promoted for health benefits, though modern brewers focus on the silky mouthfeel and enhanced body that flaked oats provide to the finished beer.
Technique
The 154°F mash temperature in this recipe targets a balance between fermentable sugars and residual body, producing a beer with moderate attenuation while preserving mouthfeel from the oats and specialty malts. The single-infusion mash suits the enzymatic needs of the grain bill. The hop schedule emphasizes a foundational bittering charge with Fuggle at sixty minutes, followed by a modest late addition of East Kent Goldings to contribute subtle earthy and floral notes without overwhelming the malt character. Fermentation with WLP002 at typical English ale temperatures (65-68°F) encourages moderate ester production while maintaining a relatively clean profile. Conditioning for two to three weeks allows flavors to integrate.
Ingredient notes
The base of 9 pounds of 2-Row Pale Malt provides fermentable sugars and a neutral backdrop for specialty grains. Flaked oats at 1.5 pounds contribute the characteristic silky texture and enhanced head retention without adding significant flavor. Crystal 60L adds caramel sweetness and body, while Chocolate Malt and Roasted Barley together deliver coffee and roasted grain complexity without excessive astringency. Fuggle and East Kent Goldings are traditional English hop varieties offering mild, earthy bitterness and aroma. WLP002 is a moderately attenuative English strain known for producing stone fruit esters and a soft, malty finish that complements the grain-forward profile of this stout.
Variations
Commercial examples range from sweeter interpretations with higher crystal malt percentages to drier versions with reduced specialty grains. Increasing flaked oats to 2 pounds or more intensifies the creamy texture, while reducing roasted barley shifts the profile toward chocolate rather than coffee notes. Some brewers substitute a portion of Chocolate Malt with Carafa Special for smoother roast character. Adding lactose creates a Sweet Stout variant, while incorporating nitrogen service mimics the creamy cascade associated with certain commercial oatmeal stouts. Adjusting the Crystal 60L upward or downward changes the sweetness and caramel presence in the finished beer.
When to drink & pairings
Oatmeal Stout pairs well with oysters, a traditional combination, as well as grilled meats, barbecue, and rich stews. The roasted malt character complements chocolate desserts, bread pudding, and aged cheeses such as cheddar or Gruyère. Serve in a pint glass or nonic at 50-55°F to allow the malt complexity and subtle hop character to emerge without excessive chill muting the flavors. The moderate alcohol content and smooth body make this style suitable for cool-weather gatherings or as an after-dinner beer. The creamy texture and balanced roast also work alongside hearty vegetarian dishes like mushroom risotto.