How to Brew Oatmeal Stout: Crafting Rich Creaminess in Every Sip

Oatmeal Stout, much like all other stout, derived from the porter heritage. It is said that oats were part of ancient brew kettles in Switzerland during the Bronze Age.

As other grains became more popular, oats became less and less favorable.

Seeing how well oats grew in England and Scotland, it seems fitting that reemerged in brewing recipes. 

During the mid to late 1800s, it was believed that adding oats to beer made it healthier. It was offered as a table beer commonly and even prescribed to nursing mothers and even ailing children. It was even believed to be a common remedy for sickness in general.

For many decades the oatmeal stout was lost. It was brought back into the spotlight in 1980 by the collaboration between Charles Finkel of Merchant Du Vin (an importer of foreign beer) and Samuel Smith Old Brewery in Tadcaster, England.

Also, homebrewers in the 70s and 80s, who grabbed onto anything English, gave the oatmeal stout a real boost. Famous beer writer, Michael Jackson in 1977 published his book, World Guide to Beer. This led Samuel Smith to revitalize the style. This gave the beer a new life and is now part of this styles’ history.

The simple addition of oats makes the oatmeal stout a truly wonderful beer style. With only five percent of the total grist made up of oats, this makes for a nice sweetness and smoothness. This helps tremendously considering oatmeal stouts are usually only 4-5% beers.

Adding more oats does make it possibly difficult due to its thick consistency when hydrated. The roasted grains counter balance the sweetness, along of course with the hop additions. 

Style Profile for Oatmeal Stouts 

Appearance

The color should be very deep brown to black..  A creamy-soft, long-lasting tan to brown head is expected for this style. Clarity should also be good. 

Aroma

Aroma often has a sweetness to it, almost cream-like. A malt aroma that is filled with roast and coffee notes is common. A nuttiness from the oatmeal can be recognized. 

Hop aroma, if present at all, should be earthy. Fruity aromas are common in the mild to medium-high range. Diacetyl in low quantities are acceptable. 

Mouthfeel

Body is medium-full to full. Medium to somewhat high carbonation. Mouthfeel should be smooth and velvety on the palate. The oatmeal may also contribute to an oli-like slickness. 

Taste

The oats can add an earthy, nutty, and  grainy quality. Dark grains balance the sweetness from the malts and may present itself as milk chocolate or creamed coffee. Hop bitterness is medium. Low to high fruity esters are acceptable, as is diacetyl. 

Food Pairing

Sweet stouts can be paired best with desserts. Anything chocolate will work; fudge brownies, German chocolate cake, pudding. It is perfect when making beer floats with ice cream and possibly some vanilla and coffee.

As for cheese pairings, thnk aged cheddar, Swiss, Brie, or Chevre. As a main course pairing, any game meats will pair well. Also, sweet stouts are great with gravies, hardy soups, roasts, barbeque, Mexican, or Asian dishes. 

Tips for Brewing your own Oatmeal Stouts 

Grain

Since the style is a traditional English style, British pale malt would be appropriate. Add anywhere from 60-80% of the grain to the grist. Like any stout, the specialty malts used are very important to a good recipe.

Munich malt, as much as 13% of the grist, will add nutty qualities to your beer along with adding character. A amalgamation of darker crystal, caramel, and/or cara-malts will provide caramel sweetness along with body to the beer.

The Cara malts will not contribute color like the crystal and caramel malts will. Keep these at a total of 10-15% of the grist. 5% of roasted barley is common, since there is less coffee character than say an Irish Stout. Chocolate and/or black patent can be added up to 5-10% of the grain bill. 

Hops

English hops, such as Fuggle and Styrian Goldings, and East Kent Goldings,  should be considered when brewing an oatmeal stout, with Fuggles at bittering and EKG for aroma and flavor. If American hops are your thing, then Cascade, Columbus and Willamette are commonly used in sweet stouts. 

Yeast

An English yeast is traditionally used in this style. Look for a yeast with a slight ester production. This will give the beer a mouthfeel and body you are looking for from this beer style. White Labs WLP002 English Ale, Wyeast 1318 London III or Danstar Winsor dry yeast are all good choices. Follow the temperature recommendations with any yeast that you pick. 

Mash 

If you are using less than 10% oats, you should not run into problems with your first runnings. The sparge will be longer than usual due to the oats. Anything over 10%, you will want to add at least a pound of rice hulls. The beta-glucans make the oatmeal a gummy consistency.

You can also impart a two-step mash with a 20 minute rest between 98°F and 113°F (36°C – 45°C). This will help with the beta-glucanase enzymes that break down the beta-glucans. After this, raise your temperature to a scarification temperature at around 153°F (67°C) and hold for 60 minutes.

After the 60 minutes are up, raise the mash temperature to 168°F (75°C) to stop enzyme activity. 

Oatmeal Stout the By the Numbers

• Color Range: 22 – 40 SRM
• Original Gravity: 1.045 – 1.065 OG
• Final Gravity: 1.010 – 1.018 FG
• IBU Range: 20 – 40
• ABV Range: 4.2 – 5.9%

Oatmeal Stout Recipe

Grain

64%        7 lbs        Maris Otter

14%        1lb 8 oz   Flaked Oats  

  9%        1 lb          Pale Chocolate

  9%        1 lb          Crystal 45  

  4%        8 oz         Roasted Barley

 Hops

1.5 oz          Fuggles – Boil 60 min

  .5 oz           Fuggles – Boil 10 min

Yeast

1.0 pkg   Whitehead Ale Yeast Wyeast 1099

Directions

Mash at 152°F (66°C) for 60 mins

Boil for 60 mins 

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Frequently Asked Questions

What is an Oatmeal Stout?

An oatmeal stout is a type of beer that originated from the porter heritage. It incorporates oats into the brewing process, which adds a unique sweetness and smoothness to the beer.

The oatmeal stout has a rich history, having been considered a health remedy in the 1800s. It was revitalized in the 1980s and has since become a popular choice among beer enthusiasts.

The oatmeal stout typically has a deep brown to black color, a creamy-soft, long-lasting tan to brown head, and a medium-full to full body.

The aroma often includes sweetness, roast, coffee notes, and a nuttiness from the oatmeal. The taste can be earthy, nutty, and grainy, balanced by the sweetness from the malts.

How Does Using Oats in Beer Affect the Recipe?

Using oats in beer, specifically in an oatmeal stout, contributes to the beer’s sweetness and smoothness. Oats make up about 5% of the total grist in an oatmeal stout recipe.

However, adding more oats can make the brewing process challenging due to the thick consistency of hydrated oats. The oats also add an earthy, nutty, and grainy quality to the beer.

What Does an Oatmeal Stout Taste Like?

The oatmeal stout has a unique taste profile that includes an earthy, nutty, and grainy quality. The dark grains balance the sweetness from the malts and may present flavors resembling milk chocolate or creamed coffee. The hop bitterness is medium, and low to high fruity esters are acceptable.

What Foods Pair Well with Oatmeal Stout Beer?

Oatmeal stouts pair exceptionally well with desserts, especially those that include chocolate. They also go well with aged cheddar, Swiss, Brie, or Chevre cheeses.

For main courses, oatmeal stouts complement game meats, hardy soups, roasts, barbeque, Mexican, and Asian dishes.

Can You Share an Oatmeal Stout All Grain Recipe?

Certainly! Here’s a sample oatmeal stout all grain recipe:

Grain

• 64% 7 lbs Maris Otter
• 14% 1lb 8 oz Flaked Oats
• 9% 1 lb Pale Chocolate
• 9% 1 lb Crystal 45
• 4% 8 oz Roasted Barley

Hops

• 1.5 oz Fuggles – Boil 60 min
• 0.5 oz Fuggles – Boil 10 min

Yeast

• 1.0 pkg Whitehead Ale Yeast Wyeast 1099

Directions

• Mash at 152°F (66°C) for 60 mins
• Boil for 60 mins

This recipe should give you an oatmeal stout with a smooth and velvety mouthfeel, balanced flavors, and a delightful aroma.