• Prep Time:
  • Cooking Time:
  • Serves: 54 Servings

Oatmeal Stout 1

  • Recipe Submitted by on

Category: Brewing

 Ingredients List

  • 8 lb British amber extract
  • 1/2 lb Black patent malt
  • 1/2 lb Roasted barley
  • 1/2 lb Chocolate malt
  • 1 lb Steel cut oats
  • 2 oz Eroica hops (boil)
  • 1 oz Fuggles hops (finish)
  • Whitbread ale yeast
  • 1/2 c Corn sugar (priming)


Crack grains using a rolling pin. Add grain and oats to 2 gallons cold
water. Bring to boil. Strain out grains. Add extract and Eroica hops.
Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15
minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and
pitch yeast. Bottle when fermentation is complete (about 1 week). This was
one of my best beers yet. Black, smooth and creamy. The oatmeal doesn't add
a very pronounced flavor; I think it rather contributes to the creaminess
and smoothness, which is becoming more pronounced as the beer ages. It has
a fairly dark brown head, presumably from roasted barleycreamy with
small bubbles. This recipe was derived from several posted by Jay H. in
digest #459. Original Gravity: 1.062 Final Gravity: 1.015 Primary Ferment:
1 week

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