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Oatmeal Stout

Specifics

Style:

Category:	Stout
Number:	13C

A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout.

Yield:

10 gallons

Calories:

178 (12 ounces)

ABV:

6.3%

ABW:

4.9%

OG:	1.055
OG (Plato):	13.57° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	4.13° P
App. Atten.:	84.9%
Real Atten.:	69.5%

General Information

Method:	All Grain
Source:	northernbrewer.com

Scale Recipe

Malts and Grains

13.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

62.8% of grist

1.00 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

4.7% of grist

1.50 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

7% of grist

1.00 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

4.7% of grist

1.00 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

4.7% of grist

1.50 pounds

American Victory Malt

Color (L):	25 °L
Info/Use:	Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

7% of grist

2.00 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

9.3% of grist

21.50 pounds

Total Grain Weight

0% of grist

Non-Fermentables

1 vial

Clarity Ferm @ 0 minutes

Hops

4.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

Leaf @ 60 minutes
Type: Bittering and Aroma
Use: Boil

Yeast

Name:	English Ale
Manufacturer:	White Labs
Product ID:	WLP002
Type:	Ale
Flocculation:	Very High
Attenuation:	66%
Temperature Range:	65–68°F
Amount:	125 ml

Fermentation

Primary:

14 days @ 65° F

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