Homemade Oatmeal Stout Recipe

Seriously, you need to make this beer!

Homemade Oatmeal Stout Malts

From left – Roast Barley, Crystal Malt, Chocolate malt

Stouts are one type of beer I never let myself enjoy. I preferred IPA’s, Lagers, wheat beers, etc. Since making this homemade oatmeal stout I have decided we all must love stouts and dark beers for their uniqueness and complete difference to the previously mentioned beers.

Check out my recipe for my Homemade Oatmeal Stout:


One can each of Cooper’s Dark ale and Cooper’s Stout Kits
One Kilogram of Dextrose
Half a pound of quick rolled oats
Half a pound of roasted barley
Three quarters of a pound of chocolate malt
One quarter of a pound of dark crystal malt (115 to 125L)
Nottingham Ale yeast


First, add oats, barley, chocolate and crystal malt to a mash bag, and tie it shut. Find a large stockpot, and put the grain bag in, submerging it in water, and also making sure it does not touch the bottom. Slowly bring the water up to 170 degrees, and keep it there for one hour using hot and cool water to adjust the temperature.

Homemade Oatmeal Stout Recipe Thickened wort from homemade oatmeal stout grainsspent grains from homemade oatmeal stout

Next, take out the grain bag and sparge (Don’t know the joys of sparging? Check out my post here!) grains, and set aside for use in other recipes.  Add your two cans of malt, plus the one kilogram of dextrose. Bring to a boil, stirring frequently.

Cool your wort and your top up water. Once cooled, start re-hydrating your yeast. I made a mistake here,  and let the yeast rehydrate for waaay to long! It sat for upwards of three hours.  Although I made this mistake (everyone says make it no more than half an hour), I don’t see how it negatively affected this beer.

Next, pour the wort into the bottom of the sanitized primary fermenter and top up to twenty three liters. Check the hydrometer reading and note in your log. Mine was 1.065 for this beer.

I pitched the yeast a touch hot for this strain, at sixty degrees. I read that when you pitch the Nottingham yeast strain hot it gives off banana flavors and aromas, which was intriguing!

Finally, I let the beer ferment for ten days before Bottling and Carbonation (Added 120 grams to two cups of water). The final gravity ended up being 1.012, giving the homemade oatmeal stout an ABV of 7%.

Check out this crazy fermentation I recorded in during the first days in the video below:

2 thoughts on “Homemade Oatmeal Stout Recipe

  1. Very cool. Thank you so much for saving a bottle of this stout, your ginger beer, and sour to share with me! All were delicous, but the this stout in particular was amazing! Cheers, and keep up the great brewing 🙂

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