Another “medical” ale, created to maintain the strength of the sick. Appeared in Scotland at the end of the 1920th century, it was originally made on the basis of oat malt (together with barley), then a handful of oats was simply symbolically added to the wort. The style was especially popular in the 1930s and XNUMXs, then was almost forgotten and was restored again towards the end of the century in the wake of increased interest in craft varieties.
An oatmeal stout can be either intensely sweet or fairly dry, with the malt-hop balance depending on the manufacturer. The addition of oatmeal changes the texture of the drink, making it silky or buttery, depending on the percentage of oats.
Like all stouts, the oatmeal stout has a pronounced roasty accent with a distinct malt flavor. The aroma is felt tones of coffee, grains, fruits, nuts. Hops can show nuances of earth and flowers, but these notes are rare.
Ale has a rich dark color, in the glass it forms a dense and persistent foam, it can be either matte or transparent. The bouquet is complex, with many nuances and aftertastes. The finish can be both sweetish and medium-dry.
Oatmeal Stout is a full-bodied, round drink with a velvety creamy texture. May sting the tongue.
It is made on the basis of light and dark malts, the share of oats is at least 5% and rarely exceeds 20%. Yeast – ale, hop variety is not critical. Various additives are possible.
On the palate, the style lies somewhere between an Irish Extra Stout and a Sweet Stout, with added nutty notes thanks to the oatmeal.
Strength: 4.2-5.9%.
Density: initial 1.045-1.065, final 1.010-1.018.
Bitterness Index: 25-40 IBU.
Color: 22-40 SRM.