A smooth, velvety stout with rich notes of chocolate, coffee, and roasted malt, balanced by a silky oat body.

Oatmeal Stout is a classic dark ale with roots in 19th-century England, where brewers began experimenting with oats to add depth and character to traditional stouts. While oats had once been used in older English brewing traditions, its revival in stouts was more about flavour and texture than nutrition. The addition of oats bring a creamy mouthfeel, silky smoothness, and a subtle nutty sweetness that sets it apart from drier stouts.

Historically, oatmeal stouts were seen as nourishing and even marketed as “restorative” beers, though that was more clever advertising than actual medicine. Modern oatmeal stouts usually sit drier than sweet/milk stouts and more sweet than dry Irish stouts.

Vitals

Original Gravity: 1.052
Final Gravity: 1.014
IBU (Tinseth): 30
BU/GU: 0.59
Colour: 75 EBC 

ABV: 5.0%
73% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 19.25 L
Sparge Water: 11.83 L
Total Water: 31.08 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.046

Mash

Sacc Rest — 67 °C — 60 min
Mash Out — 75 °C — 15 min

Malts (5.25 kg)

3.2 kg (61%) — Maris Otter Pale Malt, Maris Otter — Grain — 5.9 EBC
1 kg (19.1%) — Blue Lake Milling Oats, Flaked — Grain — 2 EBC
310 g (5.9%) — Joe White Maltings Chocolate Malt — Grain — 750 EBC
300 g (5.7%) — Dingemans Amber - Aromatic MD — Grain — 50 EBC
220 g (4.2%) — Simpsons Crystal DRC — Grain — 300 EBC
220 g (4.2%) — Joe White Maltings Roasted Barley — Grain — 1400 EBC

Hops (35 g)

20 g (24 IBU) — Target 11% — Boil — 60 min
15 g (6 IBU) — Target 11% — Boil — 10 min

Miscs

1.6 g — Calcium Chloride (CaCl2) — Mash
1.1 g — Chalk (CaCO3) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.8 g — Gypsum (CaSO4) — Mash
0.98 g — Calcium Chloride (CaCl2) — Sparge
0.68 g — Chalk (CaCO3) — Sparge
0.61 g — Epsom Salt (MgSO4) — Sparge
1.11 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 5 min

Yeast

1 pkg - Bluestone Yeast Co. BSY-A011 New England (Bluestone) 74% (recommended)
1 pkg - Safale S-04 English Ale Yeast
2 pkg - Lalbrew New England 
1 pkg - Lalbrew Nottingham

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.6 CO2-vol

Water Profile

Ca2+: 68
Mg2+: 5
Na+: 8
Cl-: 44
SO42-: 73
HCO3-: 86

Yeast Substitutes: SafAle S-04, LalBrew Nottingham, LalBrew New England.