Beer Brewing · Advanced
Oatmeal Stout
A smooth stout template using oats for body. Mash consistency and lautering can be affected by the grain bill; use a proven process for your system.
Batch size19 L (5 US gal)
Estimated ABV4.2–6.3%
Estimated OG / FG1.050–1.060 / 1.012–1.018
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 4 kgpale malt
- 0.5 kgflaked oats
- 0.35 kgroasted barley
- 0.25 kgchocolate malt
- 30 gbittering hopsStarting estimate; adjust to the recipe target.
- 1 packetsuitable ale yeast
Method
- Mash the grist near 67 °C; use a process that supports a clear, workable runoff.
- Boil with a measured bittering addition, then chill and aerate.
- Pitch yeast and ferment within its recommended temperature range.
- Verify stable gravity and allow time for roast and oat flavors to integrate.
- Package with moderate carbonation after fermentation is complete.
Suggested fermentation timeline
- Brew day: mash, boil, chill, and pitch.
- Days 1–10: ferment and monitor temperature.
- Days 10–18: confirm stable gravity and allow conditioning.
- Package when stable and ready.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.