All-Grain Recipe: Ferg's Oatmeal Stout

Ferg's Oatmeal Stout

Oatmeal stout is a luscious black beer with chocolate characters on both the nose and the palate. Our version is based on Fergus McGregor’s fabulous award-winning recipe and is a complex blend of base and dark malts and of course oatmeal.

Expected OG: 1.065
Expected Bitterness: 30 IBU
Expected Colour: 120 EBC
Assumed System Efficiency (measured post boil): 70%

If you add 3 litres water to the fermenter or use a bigger cube, you should see OG 1.055 and 28IBU.


Australian Pale Malt - 4.31kg (71.9%)
Chocolate Malt - 0.71kg (11.9%)
Roasted Barley - 0.36kg (5.9%)
Medium Crystal - 0.31kg (5.2%)
Flaked Oats - 0.31kg (5.2%)

Mash Schedule

Heat 33 litres water to 68 degrees Celsius.
Dissolve 1.3g Calcium Chloride and 1.3g Calcium Carbonate.
Mash at 66 degrees Celsius for 60 minutes followed by a stirred ramp to 77 degrees Celsius.


60 minutes


Warrior (15.4%) - 12.25g @ 60min (30 IBU)


Kettle Finings: One half Whirlfloc tablet or 2.5g BrewBrite, 10 mins from end of boil
Yeast Nutrient: 1tsp, 10 mins from end of boil


Pitch a good, healthy quantity of English Ale Yeast, eg: Fermentis S-04, Danstar Windsor or Wyeast 1084. Ferment at 18-20 degrees Celsius and expect an FG of approximately 1.013.