My stout is 4.3%. It's perfect! The body is there, and the oatmeal gives a silky mouthfeel. Higher alcohol really isn't that common in a stout. You're a little bit low, but not that much!
Here are the BJCP guidelines:
MIN OG: 1.048 MAX OG: 1.065
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. 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.
Generally between sweet&dry stouts in sweetness.Variations from fairly sweet to quite dry.Level of bitterness varies,as does the oatmeal impression.Light use of oatmeal may give a certain silkiness of body&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.
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.
Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclays 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