Extra Malty Oatmeal Stout

It was 2005, and the craft beer bug had a firm grip on me. This new world of beer was something I could get used to.

Samuel Smith’s Oatmeal Stout was one of my first beer epiphanies. I thought, "What the heck IS this?"

I distinctly remember tasting it for the first time while I watched the 2005 MLB season come to a close, and saw my beloved Orioles yet again sitting at the bottom of the AL East.

That Sam Smith Oatmeal Stout helped eased the pain.

This recipe tastes nothing like Samuel Smith’s lol. Really, how can you clone any Samuel Smith beer? It’s impossible.

This recipe will, however, pay homage to that beer. And I think you’ll enjoy the angle I put on it.

All stouts fall somewhere on a spectrum of roastiness. At the far right you have a beer that tastes like the brewer scraped the char off his grill and tossed it in the mash tun. At the other end you can barely notice any roasted flavors at all.

This beer falls in the middle-left.

I love malty beers as much as hop heads love hoppy beers. Scotch ales, dunkels, schwarzbier – that’s my jam!

Stouts are malty but it’s always the roast that takes center stage. I wanted to make one that had more of those delicious rich, bready flavors.

The result is this oatmeal stout recipe with a healthy dose of Munich malt. It’s not so much Munich that it ceases to be a stout, but the malt-roast balance is really something nice. And it has the silky smooth texture you’d expect in an Oatmeal Stout.

The abv is low enough that you can come back for seconds. Yet even just one will leave you satisfied.

Oatmeal Stout Recipe

Original Gravity: 1.066
Est Final Gravity: 1.024
ABV: 5.5%
IBU: 26
Efficiency: 75%
Batch Size: 5.75 gal

7 lbs Maris Otter (50%)
3 lbs Munich; 9 SRM (21.4%)
1 lbs 12 oz Flaked Oats (12.5%)
1 lbs Crystal 80L (7.1%)
12 oz Chocolate Malt; 350 SRM (5.4%)
8 oz Roasted Barley; 200 SRM (3.6%)

1.5 oz Willamette (5.5 % AA) – 60 min

White Labs WLP002 English Ale

Boil for 90 minutes. Mash at 155°F for 60 minutes. Pitch yeast and ferment at 66°F. Keg or bottle after 3 weeks.

Extract Version
This one’s a little tricky to brew extract but just a little extra effort will get you there. You can’t steep the flaked oats, so you’ll need to do a mini-mash. Use these grains & extract:

  • 4 lbs 13.9 oz Munich malt extract. Note that it’s comprised of 50% pilsner malt, which I took into account.
  • 1 lbs 14 oz Maris Otter
  • 1 lbs 6.7 oz Flaked Oats
  • 1 lbs 6.1 oz DME
  • 13 oz Crystal 80L
  • 9.7 oz Chocolate malt
  • 6.5 oz Roasted barley

And here’s how to do it:

  1. Add the Maris Otter in the grain bag with the other grains, including the flaked oats.
  2. Use 1.25 – 1.5 quarts of water per pound of grain. Make sure the water covers the grains.
  3. Hold the grains at 150°F for 60 minutes.
  4. Add water to reach your pre-boil amount and continue as usual.