The Brewer

Oatmeal Stout Brewing Guide: The Breakfast Beer

Oatmeal Stout: Silk in a Glass

In the late 1800s, Oatmeal Stout was marketed as a health tonic for nursing mothers and athletes. While we can’t legally make those claims today, we can confirm it is delicious. An Oatmeal Stout sits between a Dry Irish Stout and a Sweet Stout. It isn’t as roasty as the former, nor as sugary as the latter. Its defining characteristic is Texture.

1. The Science of Oats

Why add oats to beer?

  • Beta-Glucans: Oats are rich in gummy, soluble fibers called beta-glucans. These increase the viscosity of the beer, creating a “silky” or “oily” mouthfeel.
  • Head Retention: The proteins in oats create a thick, moussy head that lasts forever.
  • Flavor: Oats add a subtle nutty, earthy, cookie-like flavor.

2. Ingredients

The Oats

You can use 10% to 20% oats in your grist.

  • Flaked Oats: The standard. Pre-gelatinized (rolled), so you can add them directly to the mash.
  • Golden Naked Oats: A crystal oat malt from Simpsons. Tastes like granola. Incredible.
  • Toasting: Pro Tip: Spread your flaked oats on a baking sheet and toast them in the oven at 150°C (300°F) until golden brown. This intensifies the nutty flavor.

The Roast

  • Chocolate Malt: The primary roast flavor.
  • Roasted Barley: Use sparingly (3-4%) to avoid sharpness.
  • Victory/Biscuit: Enhances the “cookie” profile.

The Yeast

  • English Ale Yeast: Essential. S-04, WLP002 (Fuller’s), or Wyeast 1469 (West Yorkshire). You want low attenuation and fruity esters.

3. Brewing Challenges: The Gummy Mash

Beta-glucans are sticky. A mash with 20% oats can turn into cement.

  • Beta-Glucan Rest: Historically used, but modern malts usually modify well enough without it.
  • Rice Hulls: Mandatory. Add 0.5 lb to ensure the wort flows.

4. Recipe: “Velvet Morning” Oatmeal Stout

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.055
  • FG: 1.016
  • ABV: 5.1%
  • IBU: 30
  • SRM: 35

Grain Bill

  • 3.2 kg (7 lbs) Maris Otter (English Pale Malt)
  • 0.7 kg (1.5 lbs) Flaked Oats (Toasted in oven)
  • 0.34 kg (0.75 lb) Chocolate Malt
  • 0.23 kg (0.5 lb) Victory Malt
  • 0.11 kg (0.25 lb) Roasted Barley
  • 0.11 kg (0.25 lb) Crystal 80L

Hops

  • 30g (1 oz) East Kent Goldings (5% AA) @ 60 min

Yeast

  • Wyeast 1469 West Yorkshire Ale (Stone-fruit notes)

Instructions

  1. Mash: 68°C (154°F). A high mash temp leaves residual sugars, enhancing the body provided by the oats.
  2. Boil: 60 minutes.
  3. Ferment: 19°C (66°F).
  4. Carbonation: Low! 1.8 – 2.2 volumes. High carbonation kills the creamy mouthfeel.

5. Serving

  • Nitro: If you have a nitrogen setup, this is the beer to use it on. The cascading bubbles and creamy head are the peak presentation for this style.

Conclusion

Oatmeal Stout is the ultimate comfort beer. It is breakfast in a glass (quite literally). It proves that texture is just as important a flavor component as bitterness or sweetness.