Oatmeal Stout

Vital Statistics

O.G. 1.048 – 1.065
F.G. 1.010 – 1.018
ABV 4.2 – 5.9 %
IBU 25 – 40
SRM 22 – 40
Volumes CO2 1.7 – 2.3

Statistics from [1] and [2]

Related Styles

Similar to sweet stout except made with a large proportion of oats in the grist providing sweetness rather than lactose. Drier versions of oatmeal stout may more closely resemble dry stout.

Brewing Oatmeal Stout

Grains Oats as 5-10% of grains. Chocolate malt, black malt, roasted barley, and crystal malts providing roasted flavor, color, and sweetness. English pale malt used as the base malt.

Hops Generally UK hops used primarily for bittering and balance.

Yeast English, Irish, or American Ale yeast.

Water Moderately carbonate water.


  1. ^ Beer Judge Certification Program style guide 13c http://www.bjcp.org/2008styles/style13.php#1c
  2. ^ Hibbard, Mark. "A Primer on Priming." 1995. http://hbd.org/brewery/library/YPrimerMH.html