Recipe – Oatmeal Stout

The Oatmeal Stout is a very dark, full-bodied, malty ale with smooth roasty and oatmeal flavour. The style was first created in England in the nineteen fifties, but in the next decades its popularity dropped. Luckily a few breweries resurrected the style, and many craft breweries have it in their assortment today.

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Grain bill

Variety	Quantity	Quantity	Ratio
Swaen Ale	3.4 kg	7.5 lb	64%
Flaked Oat	0.5 kg	1.1 lb	9%
Gold Swaen Munich Light	0.3 kg	0.66 lb	6%
Black Swaen Barley	0.3 kg	0.66 lb	6%
Black Swaen Chocolate Wheat	0.2 kg	0.44 lb	4%
Black Swaen Black Extra	0.1 kg	0.22 lb	2%

The base of your grist should be an Ale style malt, but you can add some darker base malt too. Oats bring the smooth creaminess and can be added in malted or flaked form. For the colour and roasty flavour you need a blend of specialty malts, dominated by black varieties. Mid-colour caramel malts impart a nutty flavour and some sweetness, while the black ones contributes to the complex mouthfeel. A single step mash at the higher end (above 70 ⁰C / 178 ⁰F) should work well.

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Hops

Variety	Quantity	Quantity	Duration	Alpha acid	IBU
Challenger	28 g	1 oz	60 min.	7.5%	25
Fuggle	28 g	1 oz	30 min.	4.9%	6

Hops need to be primarily for bittering, but feel free to add some for aroma too. Use traditional English varieties without any fruity or citrusy aroma.

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Yeast

We recommend to use low attenuating English-style ale yeast and ferment at 20-22 °C / 68-72 °F.

Dry examples: Fermentis Safale S-04 or Mangrove Jack M36 Liberty Bell Ale.

Liquid examples: Whitelabs WLP002 English Ale or Wyeast 1469 West Yorkshire Ale.

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