Classic Oatmeal Stout

Homebrewed oatmeal stout with a mix of whole grains and malt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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


Units Scale
  • 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 160F (71C). Pour over the 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 158F (70C). There should be about 5 gallons of liquid in your brew pot at this point.
  3. Add in the malt extract and bring to boil.
  4. Once it’s boiling, add hops, cover, and maintain the boil for 60 minutes.
  5. Cool to 20C. Once it’s cool, pitch the yeast.
  6. Ferment at approx. 66F (19C) for 1 week. 
  7. Rack to clean jugs for secondary fermentation. If you want, you can add in extra flavors at this point. See the section above for details and suggestions.
  8. Ferment for 1 more week before bottling.
  9. Mix the dextrose into the beer and bottle. I usually just divide the dextrose evenly between the carboys before bottling.
  10. Allow beer to mature at room temperature for another 4 weeks. Enjoy!
  11. I recommend drinking this preservative-free beer within 3 months of bottling.


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