Stout - Oatmeal Stout

BJCP 16-C

AROMA

Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.

APPEARANCE

Black in color. Thick creamy head. Dark color will likely obscure any clarity.

FLAVOR

Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness

MOUTH FEEL

Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.

OVERALL

A very dark, full-bodied, roasty, malty ale.

INGREDIENTS

Pale, caramel and dark roasted malts and grains. Oatmeal used to enhance fullness of body and complexity of flavor. Hops for bitterness only. Ale yeast. Water source should have some carbonate hardness.

COMMENTS

Between sweet and dry stouts in sweetness

HISTORY

A variation of sweet stout that is usually less sweet than the original

COMMERCIAL EXAMPLES

Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse

VITAL

OG: 1.035-1.060 IBUs: 20-50 FG: 1.010-1.018 SRM: 35+ ABV: 3.3-6.0%