This Stout has more body than our Irish Stout with a smoother, slightly sweeter flavor that’s slick in the mouth. A hint of chocolate and oat texture makes this a favorite. This classic stout flavor leaves you wanting more.
- Full bodied yet smooth and slightly sweet
- Hints of chocolate and figs, with nutty, grainy flavor from oats
- Clean, roasted malty flavor and chewy texture
- Ingredients include: 6 lbs. Dark liquid malt extract, 8 oz. Rolled Oats, 4 oz. Chocolate Malt, 4 oz. Roasted Barley specialty grains, 1 oz. Fuggle pellet hops, yeast, priming sugar and a grain bag
- Full bodied yet smooth and slightly sweet
- Details & Instructions
4.7 / 5.0131 ReviewsPretty good oatmeal stoutThis is a great kit from Midwest! It was my first attempt at home brewing, and it turned out pretty well. The recipe produces a good roasted stout with hints of chocolate sweetness. However, there is room for minor modifications. I think it could use an aroma hop addition either at the end of the boil or in the secondary. A small amount of additional sweetness would be helpful as well._x000D__x000D_The beer has decent head when served cold, with some lacing. It appears dark from a distant view, but hints of dark amber show when viewed near light. I boiled the full volume initially, but did not do a good job clarifying the wort during the boil and transfer to primary. Regardless, it still turned out pretty well. I'll use a Whirlfloc tablet during the next boil. _x000D__x000D_All in all, I am proud of this brew, especially since it was my debut.November 25, 2010Over CarbedI made this beer and added the variations that "Brew Dad" suggested (with the exception of chocolate syrup). I couldn't wait for the beer to carbonate and cracked one open after about 4 days and it was phenominal. The only problem was that by the time I started having people over to try it, all of the bottles were over carbonated and overflowing. I even used less sugar than recommended by Midwest to avoid this problem. I think I would let it ferment longer next time around and use even less priming sugar._x000D__x000D_This beer was fantastic though when tasted before the carbonation level was too high, so if that could be corrected, this was by far my favorite beer.May 30, 2012excellent beerThis was easily the best of the kit beers I've made so far. A little thin for a stout, but mighty tasty. I added cocoa and coffee and it turned out to be a house favorite. My only regret is that I gave it all away as X-mas gifts. Next time the whole batch will be for me.February 7, 2011delish!This is a classic and quickly becoming my goto beer! So simple to make yet so delicious! Love this!February 10, 2014Very good StoutMade this recipe with Wyeast propagator, 2 weeks in primary and 2 weeks in secondary. After 4 weeks in the bottle it was very good and will improve with age. I highly recommend this kit.March 5, 2011First Stout, really tastyThis was my first stout and I really enjoyed this brew. Didnt do anything too drastic or deviate from the directions, just made this brew as stated and it turned out great. Gave a couple of bottles to a guy at work and he liked it so much he wants to buy the next kit and keep a case of bottles for himself. This will be a repeat in late summer, so I can enjoy this in the fall/winter.May 16, 2011Take to a partyThis is the first batch of beer I have ever made. The instructions were very easy to fallow and the beer turned out great. People with all different kinds of beer preferences enjoyed it. This much success makes me consider going all-grain on the next batch.January 31, 2014Subtle...but good!This turned out to be a smooth, subtle stout, but I may try toasted or additional oats a second time around to emphasize its identity. Rather than bottling after adding sugar, I'd love to try kegging on nitrogen.February 18, 2014Great Beer!This is the best beer I've made yet. I would say that oatmeal stout is my favorite beer and this kit makes the best.April 7, 2011Gone too soonVery easy to make kit and the taste is great. I made this with the white labs vial that was started in a 2 liter starter. That really give it a nice clean finish.March 7, 2014
- Customer Q&A
Browse 6 questions Browse 6 questions and 15 answersIs the oatmeal stout gluten free?BEST ANSWER: The short answer is no. While pure oats are gluten-free, the Dark Liquid Malt extract, the Roasted Barley and the Chocolate Malt are Malted Barley which contains gluten.Does this need a secondary fermentation? Is so, how long?BEST ANSWER: Two weeks in the bottle and two weeks in the bottle and you will have a great beer!How much does this kit make?BEST ANSWER: For me it made 5 gallons or roughly 47 12 once bottles.alcohol content?BEST ANSWER: I did not measure specific gravity for this brew. Based upon flavor, which was not too sweet, I would say that fermentation went as far as it could go. My guess is around 5%. Keep in mind that I added another pound of DME because the 4.3% predicted on the label seemed a bit low. Also added a couple of ounces of chocolate malt grain to the boil. So without SpG measurements, only a guess. Brew was pretty good with alterationscan you add bourbon to this recipe and make a bourbon stout?BEST ANSWER: I did not try that with this kit. I actually added a 2X Strength 12 cup Starbucks Sumatra Coffee brew to the 2nd stage fermentation. The flavor was excellent
but the batch had a Watery Mouth Feel issue. This winter I'm going to try it
again, but make sure that my primary fermentation is 12cups less than 5 Gallons
so that in the 2nd stage fermentation I'll be at 5 gallons.Has anyone added coffee to this kit? if so how did you do it?BEST ANSWER: Hi Brian,
I'm sure somebody has done so, but I can't recall anything specific. I would recommend following the regimen on our coffee stout kit:
At the end of the boil add 4 oz coarsely ground Coffee
to the kettle once the heat is turned off. Allow the
coffee to steep for approximately 20 minutes before chilling.
Place the lid on the kettle during the steep. )
Cool the wort. When coffee addition has steeped for 20
minutes, cool the wort to approximately 100° F as rapidly
as possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
Hope that helps!