Go Back

Chocolate Oatmeal Stout

A rich and creamy stout with deep chocolate flavors, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day 18 hours
Servings: 15 ounces
Course: Beverage
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 lbs Pale Malt
  • 1 lb Chocolate Malt
  • 1 lb Crystal Malt 60L
  • 1 lb Flaked Oats
  • 1 oz Fuggle hops
  • 1 oz East Kent Goldings hops
  • 1 packet of English Ale yeast
  • 5 oz cocoa powder
  • 5 oz priming sugar for bottling

Equipment

  • Brew kettle
  • Fermentation vessel
  • Airlock and stopper
  • Thermometer
  • Siphon or racking cane
  • Bottling equipment
  • Sanitizing solution

Method
 

  1. Start by heating 3 gallons of water to about 160°F.
  2. Add the pale malt, chocolate malt, crystal malt, and flaked oats to the water. Stir well.
  3. Let the mash sit for about 60 minutes at around 150°F.
  4. After mashing, sparge the grains with 170°F water.
  5. Bring the collected liquid (wort) to a boil and add the Fuggle hops.
  6. Ten minutes before the boil ends, add the cocoa powder.
  7. Once the boil is complete, cool the wort quickly.
  8. Transfer the cooled wort to your fermentation vessel and pitch the yeast.
  9. Seal it with an airlock and let it ferment for about two weeks.

Notes

Serve this stout with rich desserts or on its own for a cozy experience.