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