Oatmeal stout
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| Country of origin | England |
| Original gravity | 1044-1048 |
| Final gravity | 1008-1020 |
| Bitterness IBU | 27-31 |
| Color (SRM) | 30-40
Dark Brown/Black |
| Attenuation | 55-67 |
| Yeast type | Ale |
| Malt percentage | 80-95 |
| Alcohol by volume | 3.5-5% |
| Serving temperature | 55-62°F |
| BJCP style # | 13C |
| This article forms part of a series on beers and breweries of the world. | |
Oatmeal stout has oats added to it during the brewing process. The practise of adding oatmeal to the wort used to brew stout is mostly found in England and Scotland, but can also be found in New England.
Oatmeal stout has more body than standard stout, and is smoother, slightly sweeter, and typically higher in alcohol. The flavor is roasted and malty, with almost no noticeable bitterness, and a texture some describe as "chewy" or "silky" due to the oats; oats contribute significantly to the protein content of the beer.
Oatmeal stout was, in the past, often recommended as a restorative drink for invalids, the elderly, and pregnant women.
[edit] Examples
- Mercury Brewing Company Ipswich Oatmeal Stout
- Samuel Smith's Oatmeal Stout
- St. Ambroise Oatmeal Stout
- Summit Brewing Company Oatmeal Stout
- Young's Brewery Oatmeal Stout
- Swan's Oatmeal Stout
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