We have another stout on tap, and this one leans into experimentation. Mike took a familiar stout concept and adjusted the ingredients to create something smoother and less roasty. The goal was to explore how different malts and yeast choices affect the final beer.

What Is An Oat Malt Stout?

We tasted Mike’s latest iteration of what he called an Oat Malt stout, a variation of an Oatmeal Stout though it sits at the lower end of the style. The recipe focused on balance and drinkability rather than intensity.

Batch Size: ~3.5 gallons

Water Profile:
3:2 spring water to tap water
4g gypsum
1g magnesium sulfate

Grain Bill:
61% Pale malt
9% Light Munich (8L)
9% Caramunich II (45L)
11% Oat malt
8% Pale chocolate (220L)
2% Roasted barley (500L)

Hops:
42g Willamette (4% AA) @ 60 minutes

Yeast:
1 packet of Lallemand House yeast

Mash:
152°F for 75 minutes

Stats:

OG: 1.049
FG: 1.016
ABV: ~4.3%
IBUs: 26
Color: 30 SRM

Our Notes

In the glass, the beer poured dark with a tan head and slight brown highlights. The aroma leaned heavily into bread crust and malt sweetness. There were also notes of milk chocolate and hints of hazelnut, likely coming from the pale chocolate malt.

On the palate, the beer carried a strong toasty character. The combination of Munich and Caramunich malts added depth and sweetness. The roast was restrained, but the toastiness made it seem more pronounced than expected. The oat malt contributed noticeable body and a smooth mouthfeel.

Mike noted that the yeast fermented quickly but stayed very clean. That left the malt profile doing most of the work. He suggested that a yeast with more character could enhance complexity in future batches.

This stout experiment showed how small ingredient changes can shift the entire flavor profile. The pale chocolate malt stood out as a key contributor, adding chocolate and nutty notes without harsh roast. The oat malt improved body, while the Caramunich introduced additional toastiness.

If brewed again, Mike would likely swap in a different crystal malt to reduce the bread crust character. He may also try a more expressive yeast to add depth. Overall, the beer was smooth, balanced, and a solid variation worth refining.