Double Chocolate Oatmeal Stout Recipe D.I.Y.

Double Chocolate Oatmeal Stout Recipe D.I.Y.
Double Chocolate Oatmeal Stout Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Double Chocolate Oatmeal Stout Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Double Chocolate Oatmeal Stout Recipe in the world.


Very heavy, smooth and darkchocolaty stout. This is a high ABV for an oatmeal stout, but it is so smooth and such a strong chocolate taste that it doesn’t taste like a high alcohol beer.

  • Beer Style: Oatmeal Stout
  • Recipe Type: all-grain
  • Yield: 5 US gallons
  • Beer Color black
  • Serve breakfast beer


  • 10 lbs. Pale Ale Malt
  • 1.5 lbs Chocolate Malt
  • 2 lbs Flaked Oats
  • 1 lbs Crystal 40L
  • 2 oz. Kent-Goldings pellets
  • 0.5 oz. Northern Brewer pellets
  • 1 tablsoop Irish Moss
  • Rice hulls
  • Wyeast 1084 Irish Ale yeast


Time needed at least 3 hours

Combine grains in mash tun including rice hulls to prevent stuck runoff. Add 4.5 g water to heat mash to 158 F Mash for 90 minutes.

Added time is another 60 minutes

Drain into brewpot 3.25 g water at 180 F. Bring to boil and add 1 oz Kent Goldings hop pellets and 0.5 oz Northern Brewer hop pellets.

Then At 45 minutes into boil, add Irish Moss. At 50 minutes into boil, add remaining 1 oz of Kent-Goldings hop pellets. End boil at 60 minutes.

Fermentation Through Bottling

Primary Ferment: 7 days
Secondary Ferment: 7 days

let cool in pot or primary before adding yeast

After 1 week rack into your secondary carboy and let sit for a week. The less exposure to oxygen the better it will taste.

After the second week you will bottle the beer sterilize and then bottle and cap.

Estimate Of Your Numbers

Obviosly when all numbers are all the same, gravity which shows you the sugar content if your original gravity is higher then it will have a higher alc. content. Final gravity higher will have a lower content.

Original Gravity: 1.071
Final Gravity: 1.018
Alcohol by Vol: 6.94%
Color SRM: 36.1  Color Sample 
Recipe Type: all-grain
Yield: 5.00 US Gallons

Congratulations, You Have Completed Making this Awesome Cinnamon Apple Infused Bourbon Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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