Oatmeal Stout — Home Brew Recipe
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Style: Oatmeal Stout | ABV: ~5.0% | Volume: 23 litres | Difficulty: Intermediate
About This Recipe
An oatmeal stout is a smoother, silkier take on the traditional stout — the addition of oats gives the beer a velvety mouthfeel and a gentle sweetness that complements the roasted malt beautifully. Think espresso with cream, rather than black coffee. Rich, warming and deeply satisfying.
Ingredients
- 2.8kg dark malt extract
- 300g Dark Crystal Malt (Thomas Fawcett)
- 200g rolled oats (flaked oats — from any supermarket)
- 250g Lactose (optional, for extra creaminess)
- 30g Target hops (T90 Pellet) — 60 min
- 1 packet Gervin GV12 Ale Yeast
- ½ Protafloc tablet — 15 min
Method
- Steep crushed dark crystal malt and rolled oats together in 3.5L at 67°C for 30 min. Use a nylon straining bag to contain the oats.
- Remove grain bag and squeeze gently. Bring liquid to boil, dissolve malt extract.
- Boil 60 min: Target at 60 min, Protafloc at 15 min. Add lactose at flameout if using.
- Cool to 22°C, top up to 23L and pitch yeast. Ferment at 18–20°C for 7 days.
- Add beer finings 24 hrs before bottling.
- Bottle with carbonation drops. Condition 3 weeks. Serve at 12°C.
Brewer's Notes
Keep carbonation relatively low for this style — one carbonation drop per 500ml is perfect. Over-carbonation upsets the creamy mouthfeel that makes this beer special.