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Oatmeal Stout 1

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Beer Brewing


  • 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 barley---creamy 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
Recipe By : Patrick Stirling