Oatmeal Stout (with naked oats)

Friday, September 19th, 2014

Thanks to the fermentation vessel, our recent stout went a bit wonky. However, I think that the recipe is really solid… So, it’s time to try again.

Naked Oatmeal Stout

Create your own recipe with All Grain Beer

  • ABV: 5.57%
  • IBU: 31.1
  • SRM: 48.3
  • OG: 1.055, FG: 1.014
  • Batch size: 12 gal
  • Brewhouse efficiency: 70%
  • Boil time: 60 min



  • 1.25 oz. Chinook (12.5%) at 50 min
  • 1.25 oz. Chinook (12.5%) at 15 min



  • Profile for Dublin: Ca 118 (ppm), Mg 4 (ppm), HCO3 319 (ppm), Cl 54 (ppm), Na 12 (ppm), SO4 19 (ppm)

Water details:

To match Dublin water water profile (starting with Portland water)
Add per 5 gallon of water: (19 gal needed total)

  • 1g baking soda
  • 4.5g chalk
  • 1.5g gypsum
  • Strike at 170°F
  • Mash at 153+ °F
  • 60+ min boil

Brew Day Notes

Originally, this was to be a buckwheat stout, but someone had eaten most of my buckwheat groats. I really can’t blame them, buckwheat is delicious! Instead I used naked oats, for a double oaty goodness.

Went pretty smooth, with the exception of collecting a bit too much wort pre-boil. When adjusted for temp, the final sample (below) had an OG of 1.053 which will give an ABV around 5.4%. Works for me.stout_0001_IMG_4786




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