Oatmeal Stout - It's What's For Dinner
I love a good Oatmeal Stout, heck I even love a bad oatmeal stout. Seriously, it's silky smooth mouthfeel is the stuff dreams are made of. As the cold weather approaches, more and more I imagine sitting around a cozy fireplace with the love of my life in one hand and an oatmeal stout in the other, or better yet in my belly.
So where did this nectar of the gods originate from? Well it's obviously a stout which can be traced back to the Porter's of the early 1700's. Stout means "strong" or "proud" so a strong Porter was called a Stout Porter. The singular term Stout as referring to it's own style, and different from a Porter, didn't hit the mainstream until sometime during the late 1800's.
Oats have always been used in brewing beer. This practice can be traced all the way back to the Medieval Period. There was a lull in the use of oats in brewing that lasted 200-300 years but interest returned near the end of the 19th century due to oats association with good health.
This trend lasted for another 50-60 years but by the mid-1970's literally nobody was producing an Oatmeal Stout. This is probably due to the popularity of light lagers and/or bikini clad girls pretending to drink light lagers, it's hard to tell who was the culprit in that mass market shift. But, thanks to Michael Jackson, the beer writer not the mega pop star, the fabled Oatmeal Stout began to capture the hearts and minds of good beer enthusiasts around the world after reading his The World Guide to Beer published in 1977.
Today the most classic and well known example of an Oatmeal Stout is Samuel Smith's Oatmeal Stout. Many craft breweries across the United States, Canada, and Europe are also producing really great Oatmeal Stouts. Some of my favourites are McAuslan's St-Ambroise Oatmeal Stout and Muskoka Brewery's Shinnicked Stout.
Some of the best oatmeal stouts I have had lately were made by homebrewers. Anyone can make a great oatmeal stout at home in their kitchen. There are lots of great recipes out there or use the recipe outlined below.
An oatmeal stout has a dark colour, full body, roasty and malty flavour. This is all complemented with the silky smooth mouthfeel contributed by the oats.
Oatmeal Stout is BJCP style 16B and has the following characteristics, according to them.
- OG: 1045 - 1065
- FG: 1010 - 1018
- ABV: 4.2 - 5.9
- IBU: 25 - 40
- SRM: 22 - 40
A traditional English Oatmeal Stout featuring a full body and silky smooth mouthfeel. It is dark and rich, full of roasted flavors and aromas, and has substantial coffee and chocolate notes.
East Kent Goldings
68.9°C for 60min
2 weeks in the fermenter and 2 weeks bottle conditioning
Or for a limited time get this recipe as a kit for 20% OFF from Oct 6-19 2018 here > Yorkshire Square Oatmeal Stout All-Grain
I'd love to hear about your homebrew Oatmeal Stout recipes and adventures.
Comment below, Cheers!