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Old 08-28-2008, 06:25 AM   #1
brewjunky's Avatar
May 2008
Posts: 376
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: wyeast 1084   
Yeast Starter: 2000ml   
Batch Size (Gallons): 5 gallons   
Original Gravity: 1.048-1.051   
Final Gravity: 1.010-1.013   
IBU: 30   
Boiling Time (Minutes): 90   
Color: 68   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: This is a very good Stout I try to have some on hand all the time.   

Samuel Smiths Oatmeal Stout
Oatmeal Stout

Type: All Grain
Date: 8/28/2008
Batch Size: 5.00 gal
Brewer: Joe
Boil Size: 6.02 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:


Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 81.7 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.4 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.4 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.4 %
0.18 lb Roasted Barley (300.0 SRM) Grain 2.0 %
2.00 oz Goldings, East Kent [4.25%] (60 min) Hops 31.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 0.6 %
Bitterness: 31.8 IBU Calories: 43 cal/pint
Est Color: 26.5 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 9.18 lb
Sparge Water: 4.25 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 11.48 qt of water at 161.4 F 150.0 F 90 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 11.3 PSI Carbonation Used: -
Keg/Bottling Temperature: 50.0 F Age for: 28.0 days
Storage Temperature: 52.0 F


Toast oats on cookie sheet at 325F for 75 minuets

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Old 08-29-2008, 11:45 AM   #2
peterfuse's Avatar
Mar 2007
Belfast, Ireland
Posts: 222
Liked 3 Times on 3 Posts

this looks like a fantastic recipe just what im looking for for my mates wedding stout. are flaked oats like breakfast quaker oats? The kind you make porridge with? I've had the samuel smith oatmeal stout and loved it. how close is this recipe?
is there anything to be said for saying another mass?

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Old 08-30-2008, 07:50 PM   #3
brewjunky's Avatar
May 2008
Posts: 376
Liked 3 Times on 3 Posts

Just make sure you buy "instant" oats, otherwise you'll need to gelatinize first before adding to your mash.

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Old 11-26-2008, 07:51 PM   #4
Sep 2006
Williamsburg, VA
Posts: 28
Liked 1 Times on 1 Posts

Originally Posted by brewjunky View Post
Just make sure you buy "instant" oats, otherwise you'll need to gelatinize first before adding to your mash.

Do you really toast the flaked oats for 75 minutes? Seems like they would be burnt to a crisp after that long at 325F

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Old 02-18-2009, 03:20 PM   #5
Jul 2008
Waterford, MI
Posts: 168

Does toasting the oats get you all of the smokey flavor that I found in SS? I was thinking I maay have to mix in some smoked malt.

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Old 04-20-2009, 05:33 PM   #6
Feb 2009
Posts: 81

I've toasted oats for an Oatmeal Cookie Stout before and they really do take quite some time to get toasted.

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Old 05-21-2009, 02:01 PM   #7
Feb 2009
Oceanside, CA
Posts: 119

I think I have just found my oatmeal stout recipe!!! sounds delicious!!
"Were not just in your neighborhood...Were Inyermouth!!!"

Kegged: Bourbon Oaked OIS, Rauchbier; Vanilla Coffee OIS; S'mores Brown Ale
Primary: :(
Secondary: Liquid Sex Chocolate Mead
Bulk Age: Caramel Apple Mead; Cherry Mead
Future: Irish Red; Citra Pale Ale; Buckwheat Common

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Old 05-03-2010, 10:24 PM   #8
Jan 2010
Oklahoma City, OK, Oklahoma
Posts: 122

If anyone has made this recipe, do you mind letting me know how it came out?

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Old 05-04-2010, 02:10 AM   #9
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts

I wondered about the baking temp as well. I bake granola at 250F for 60 minutes, but that has added sugar. Using dry oats may definitely take longer to get the browning. I would definitely turn on the oven light and check frequently!

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

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Old 05-08-2010, 06:42 PM   #10
ChickenSoop's Avatar
Dec 2008
Posts: 190
Liked 2 Times on 2 Posts

It's tasty - chocolate, coffee, hint of vanilla. Slight hint of head, I was thinking of adding 1/2 lb flaked barley next time to improve it.

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