16. STOUT
16C. Oatmeal Stout
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.
Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.
Overall Impression: A very dark, full-bodied, roasty, malty ale.
History: A variation of sweet stout that is usually less sweet than the original.
Comments: Between sweet and dry stouts in sweetness.
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.
| Vital Statistics: | OG: 1.035-1.060 |
| IBUs: 20-50 | FG: 1.010-1.018 |
| SRM: 35+ | ABV: 3.3-6.0% |
Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse.
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