Style: Oatmeal Stout

• 62% Pale
• 9% Oats
• 8% Roast
• 7% Crystal
• 5% Toast
• 5% Pilsner

% of total grain weight across all recipes · sums to ~100%

• 94% Pale (70%)
• 89% Roast (10%)
• 87% Oats (9%)
• 77% Crystal (7%)
• 39% Toast (8%)

% of Oatmeal Stout recipes using each malt category (addition % in brackets)

• 28% East Kent Goldings
• 22% Fuggle
• 10% Willamette
• 8% Cascade
• 8% Northern Brewer
• 7% Magnum
• 5% Nugget
• 4% Chinook
• 4% Columbus
• 3% Challenger

% of Oatmeal Stout recipes using each hop

dated Oatmeal Stout recipes with at least one dry-hop addition

• 36% Oats, Flaked
• 32% Flaked Oats
• 26% Chocolate Malt
• 22% Roasted Barley
• 13% American - Chocolate
• 13% Pale Malt (2 Row) US
• 12% United Kingdom - Maris Otter Pale
• 12% American - Roasted Barley
• 12% Pale Malt, Maris Otter
• 9% Black (Patent) Malt

Colour = malt category · bar = % of recipes

• 21% SafAle English Ale (S-04) Fermentis
• 10% Safale American (US-05) Fermentis
• 5% English Ale (WLP002) White Labs
• 5% Irish Ale (1084) Wyeast Labs
• 5% British Ale (WLP005) White Labs
• 3% Nottingham Lallemand
• 3% London Ale III (1318) Wyeast Labs
• 2% California Ale (WLP001) White Labs
• 2% London ESB Ale (1968) Wyeast Labs
• 2% American Ale (1056) Wyeast Labs

% of Oatmeal Stout recipes using each strain

• 74% Single Infusion
• 22% Step Mash
• 4% Decoction

% of Oatmeal Stout recipes with mash data

• 100 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 60 ppm Cl⁻
• 53 ppm SO₄²⁻
• 225 ppm HCO₃⁻

median across recipes with a declared water profile