Recipe name	Style	User	Type	Color	OG	FG	IBU	ABV
Oatmeal Stout	Oatmeal Stout	nls184	Partial Mash	25 °L	1.058	1.016	34	5.5%
Swampjockey Stout	Oatmeal Stout	jeffurbanski	All Grain	45 °L	1.068	1.017	39	6.7%
Oatmeal Stout	Oatmeal Stout	skptic	All Grain	30 °L	1.065	1.017	31	6.3%
Oatmeal Stout	Oatmeal Stout	Ken Franke	All Grain	31 °L	1.061	1.016	45	5.9%
Oatmeal Stout	Oatmeal Stout	r3dkey	Partial Mash	32 °L	1.063	1.016	36	6.2%
Stoat	Oatmeal Stout	Wain Thor	All Grain	33 °L	1.052	1.013	36	5.1%
Oatmeal stout	Oatmeal Stout	djahnke	All Grain	28 °L	1.061	1.016	43	5.9%
Scoat'is	Oatmeal Stout	Tom	Partial Mash	32 °L	1.055	1.016	41	5.1%

Aroma

Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.

Appearance

Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).

Flavor

Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.

Mouthfeel

Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.

Overall Impression

A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Comments

Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.

History

An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.

Ingredients

Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.

Commercial Examples

Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout

Featured Oatmeal Stout homebrew recipes

Recipe name	Style	User	Type	Color	OG	FG	IBU	ABV
Oatmeal Stout	Oatmeal Stout	nls184	Partial Mash	25 °L	1.058	1.016	34	5.5%
Swampjockey Stout	Oatmeal Stout	jeffurbanski	All Grain	45 °L	1.068	1.017	39	6.7%
Oatmeal Stout	Oatmeal Stout	skptic	All Grain	30 °L	1.065	1.017	31	6.3%
Oatmeal Stout	Oatmeal Stout	Ken Franke	All Grain	31 °L	1.061	1.016	45	5.9%
Oatmeal Stout	Oatmeal Stout	r3dkey	Partial Mash	32 °L	1.063	1.016	36	6.2%
Stoat	Oatmeal Stout	Wain Thor	All Grain	33 °L	1.052	1.013	36	5.1%
Oatmeal stout	Oatmeal Stout	djahnke	All Grain	28 °L	1.061	1.016	43	5.9%
Scoat'is	Oatmeal Stout	Tom	Partial Mash	32 °L	1.055	1.016	41	5.1%