This recipe will produce a rich, creamy stout with smooth roasted malt flavors, subtle sweetness, and a velvety mouthfeel.
Recipe Overview
Batch Size: 5 gallons (19 liters)
Boil Time: 60 minutes
Mash Temperature: 154°F (68°C)
Original Gravity (OG): 1.050 – 1.055
Final Gravity (FG): 1.010 – 1.014
ABV (Alcohol by Volume): ~5.0%
IBU (Bitterness): ~35
SRM (Color): 40+ (dark brown to black)
Ingredients
Grains & Fermentables (All-Grain)
8.0 lb (3.6 kg) Maris Otter Pale Malt
1.0 lb (0.45 kg) Flaked Oats (for body & mouthfeel)
1.0 lb (0.45 kg) Chocolate Malt (for deep roast & cocoa flavors)
0.75 lb (0.34 kg) Roasted Barley (for coffee-like bitterness)
0.5 lb (0.23 kg) Crystal 60L (for caramel sweetness & color)
Extract Alternative (for extract brewers)
6.6 lb (3.0 kg) Liquid Malt Extract (LME) – Dark
1.0 lb (0.45 kg) Flaked Oats
0.75 lb (0.34 kg) Roasted Barley
0.5 lb (0.23 kg) Chocolate Malt
Steep the specialty grains for 30 minutes at 155°F (68°C) before adding the malt extract.
Hops
1.0 oz (28 g) East Kent Goldings (EKG) [5% AA] @ 60 minutes
0.5 oz (14 g) Fuggle [4.5% AA] @ 15 minutes
Yeast
Wyeast 1084 (Irish Ale Yeast)
or Safale S-04 (Dry Yeast, English Ale)
Other Additions (Optional)
1 vanilla bean (split and soaked in bourbon, added after fermentation for extra complexity)
Equipment Needed
8-gallon (30 L) brew kettle
Fermenter (glass carboy or plastic bucket)
Airlock and bung
Wort chiller (or ice bath)
Hydrometer
Brew paddle
Sanitizer (StarSan or similar)
Step by Step Brewing Instructions
Mash (For All-Grain Brewers)
Heat 4 gallons (15 L) of water to 165°F (74°C).
Add all grains to the mash tun. Stir well to avoid clumping.
Maintain 154°F (68°C) for 60 minutes. This helps develop a full-bodied beer.
Sparge with 170°F (77°C) water until you collect 6.5 gallons (24.5 L) of wort.
Boil
Bring the wort to a rolling boil (60-minute boil).
Add 1.0 oz (28 g) East Kent Goldings at the start of the boil (60 min).
Add 0.5 oz (14 g) Fuggle at 15 minutes remaining.
Optionally, add a Whirlfloc tablet at 10 minutes to help with clarity.
After 60 minutes, turn off the heat.
Cooling & Fermentation
Cool the wort to 68°F (20°C) using a wort chiller or an ice bath.
Transfer the cooled wort to the fermenter, leaving hop residue behind.
Aerate the wort by shaking the fermenter or using an aeration stone.
Pitch yeast (rehydrate dry yeast if using).
Seal the fermenter with an airlock and store at 65-68°F (18-20°C).
Fermentation Timeline
Primary Fermentation (7-10 days): Active bubbling for 3-5 days, then slows down.
Secondary Fermentation (Optional, 10-14 days): Helps clarity and smoothness.
If adding vanilla beans: Soak them in bourbon for 24 hours, then add to the fermenter for the last 5 days.
Bottling & Carbonation
Once fermentation is complete (FG ~1.010-1.014), transfer to a bottling bucket.
Prepare priming sugar:
Dissolve 3.5 oz (100 g) corn sugar in 2 cups of boiled water.
Bottle the beer and cap. Store at room temperature for 2-3 weeks to carbonate.
Tasting Notes (After 4 Weeks Conditioning)
Appearance
Deep black with ruby highlights when held to the light.
Thick, creamy tan head with good retention.
Aroma
Roasted coffee, dark chocolate, and hints of caramel sweetness.
Subtle oatmeal and toasty malt aroma.
Flavor
Smooth, rich roast with mild bitterness.
Balanced sweetness from the crystal malt.
Hints of dark chocolate, coffee, and toasted oats.
Mouthfeel
Creamy, full-bodied with a soft, velvety texture.
Moderate carbonation enhances the smooth finish.
Pairing Suggestions
Food: Grilled steak, barbecue ribs, oysters, and hearty stews.
Dessert: Chocolate cake, brownies, or vanilla ice cream.
Cheese: Aged cheddar, blue cheese, or gouda.
Final Thoughts
This Classic Oatmeal Stout is an excellent choice for home brewers looking for a flavorful yet approachable dark beer. The oats provide a silky mouthfeel, while the roasted barley and chocolate malt create a depth of flavor that is both complex and easy to drink.
If you’ve tried this recipe, please let us know how it turned out for you in the comments below!
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