Classic Oatmeal Stout

Homebrewed oatmeal stout with a mix of whole grains and malt

5 from 1 reviews

Oatmeal stout is earthy and rich. This simple recipe is a perfect base for experimenting with flavour. See the section above for adding fruit, spice, chocolate or coffee.


  • 5.2 lbs light malt Extract
  • 1.2 lbs Pale 2-row malt
  • 0.8 lb. flaked oats
  • 0.4 lb. wheat malt
  • 0.6 lb. roasted barley
  • 0.2 lb. chocolate malt
  • 0.6 lb. crystal malt
  • 1 ounce Northern Brewer hops
  • Wyeast #1084 Irish ale yeast
  • 3/4 cup dextrose (to prime the carbonation)


  1. Heat 4 gallons of water to 71C. Pour over grains and malt in the mash tun and allow to steep for 45 minutes.
  2. Drain wort and rinse grains with another 1 gallon of water at 70C (there should be about 5 gallons of liquid in your brew pot.
  3. Add in the malt extract and bring to boil.
  4. Once boiling add hops and maintain the boil for 60 minutes.
  5. Cool to 20C and pitch yeast.
  6. Ferment at approx. 19C for 1 week.
  7. Rack for secondary fermentation (add in flavours at this point) and ferment for 1 more week before bottling.
  8. Mix the dextrose into the beer and bottle.
  9. Allow beer to mature at room temperature for another 4 weeks. Enjoy!


  • The inspiration for this recipe comes from Beer¬†with some adaptations to suit our smaller boiling pot.

Keywords: beer, stout, coffee, chocolate, prunes, raisins, vanilla bean, ginger, chai, cinnamon, homebrew