American Oatmeal Stout Recipe with Oak Chips
- Color : Black (60 EBC)
- ABV : 7%
- Batch Size : 20 L
- Bitterness : Firm (68 IBU)
- Brew Time : 5 hours
- Difficulty : Moderate
Ingredients :
Grain Bill :
- 4.1kg Maris Otter Malt
- 0.8kg Flaked Oat
- 0.8kg Oat Malt
- 0.35kg Carafa spécial III
- 0.3kg de Caramunich III
- 0.25kg de Smoked Malt
Hops :
- 45g Centennial hops (Boil – 60min)
- 30g Cascade hops (Boil – 15min)
- 55g Centennial hops (Boil – 5min)
- 20g Cascade hops (Boil – 5min)
Oak Chips Arôbois (+ bonus ingredient) :
- 40g American Oak Chips – Medium Toast (Secondary fermentation – 10 days)
- 40g Sweet Bourbon Oak Chips (Secondary fermentation – 10 days)
- 30 g whole coffee beans (Secondary fermentation – 10 days) — Optional and not included in the kit
Yeast & Brewing Water :
- 2 packets Safale US-05
- Total water volume: 35.5 L
- Ideal sulfate-to-chloride ratio: 1:1
- Mash pH: 5.2
- Ideal sparge water pH: 6
Brew Our American Oatmeal Stout
Step 1 :
Pour 21.3 liters of water into your kettle and heat to 67°C. Add the grains and stir thoroughly to prevent clumping. If the temperature drops, bring it back to 67°C. Hold for 60 minutes.
Meanwhile, heat 14.2 liters of water to 77°C — this will be your sparge water.
When saccharification is complete, raise the temperature to 75°C for a 10‑minute mash‑out.
Step 2 :
Once mash‑out is finished, proceed with lautering and sparging.
Step 3 :
Bring the kettle to a boil for a 75‑minute boil.
After 15 minutes, add the first 45 g of Centennial. With 15 minutes remaining, add 30 g of Cascade. For the final 5 minutes, steep 20 g of Cascade and 55 g of Centennial.
This hop combination delivers bold resinous aromatics that pair beautifully with American oak. Meanwhile, the firm apparent bitterness finds balance in the warm, spirit‑like sweetness of the Sweet Bourbon chips.
Step 4 :
Chill the wort to 20°C. Take a gravity reading — it should land around 1.068 — then transfer to the fermenter.
Pitch the 2 packets of US‑05. This “Chico” strain is a hallmark of American ales. Its clean, neutral profile lets the hops shine while allowing the malts and oak to stand out.
After 5–6 days of fermentation, raise the temperature to 22°C.
Step 5 :
Hold at 22°C for 4 weeks. Final gravity should settle around 1.015. Once this time has passed, place 40 g of medium‑toast American oak chips, 40 g of Sweet Bourbon chips, and—optionally—30 g of whole coffee beans into an airtight jar and cover with vodka. Seal and let soak for 24–48 hours. The goal is to sanitize the wood without stripping its flavor.
Using a sanitized strainer or mesh filter, separate the chips (and coffee) from the vodka and add the wood to your fermenter.
Leave them at temperature for 7 days. Without removing the wood, cold‑crash for an additional 3–4 days at 3°C. *If you’re not equipped for cold‑crashing, simply leave the beer in contact with the chips for 10 days.
In this oatmeal stout, the chip blend brings multiple layers of complexity. The medium toast of the American oak develops notes of vanilla, roasted hazelnut, and a light caramel touch. The Sweet Bourbon contributes the characteristic warmth of the American spirit along with a rounded sweetness balanced by the beer’s natural bitterness. Combined with the richness of the malt, the whole ensemble creates a true aromatic synergy that makes this stout a remarkably accomplished sipping beer. Brewed by Denis, our sales manager, it was endorsed by Marie Segonne, technical sales oenologist at Arôbois, our oak chips french supplier.
Step 6 :
Proceed with bottling or kegging.
For the classic/atmospheric team, rack the beer to separate it from the yeast and chips. Prepare a priming syrup at 5 g/L of sugar and bottle as usual.
For the ISO team, transfer the beer to a keg or a secondary fermenter to separate it from the chips and yeast. Carbonate to 2.4 volumes of CO₂.
Conclusion
This American Oatmeal Stout recipe with oak chips showcases everything the style can offer: a deep malt backbone, firm yet controlled bitterness, and a layered wood complexity that brings warmth and dimension. Thanks to the chip blend and patient fermentation, the beer gains structure and elegance without losing its resolutely American identity. A generous, polished recipe perfectly suited for fans of contemplative, flavorful beers.
*Discover our practical guide to brewing with oak chips..