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Craft Beer Times | Master the Art of Brewing Oatmeal Stout Inspired by Rogue: Insights from the Pros

Master the Art of Brewing Oatmeal Stout Inspired by Rogue: Insights from the Pros

Master the Art of Brewing Oatmeal Stout Inspired by Rogue: Insights from the Pros

Ask the Pros: Brewing Oatmeal Stout in the Style of Rogue

The Inspiration

When it comes to brewing flavorful and unique craft beers, Rogue Ales & Spirits is a name that often comes to mind. Their dedication to quality and innovation has resulted in a lineup of exceptional brews loved by beer enthusiasts around the world. One of their standout offerings is a decadent oatmeal stout that combines rich flavors and a velvety texture. If you’ve ever wondered how to brew an oatmeal stout reminiscent of Rogue’s, you’ve come to the right place! We’ve asked the pros for their tips and tricks, so grab your brewing equipment and get ready to dive into the world of oatmeal stouts.

Gather Your Ingredients

The first step in brewing an oatmeal stout is gathering all the necessary ingredients. Here’s what you’ll need:


  • 2-row Pale Malt
  • Flaked Oats
  • Roasted Barley
  • Chocolate Malt
  • Black Malt


  • Nugget Hops
  • Willamette Hops


A neutral ale yeast strain like American Ale or English Ale is typically used for oatmeal stouts. Make sure to choose a yeast that complements the flavor profile you’re aiming for.

The Brewing Process

Now that you have all your ingredients, let’s walk through the steps involved in brewing an oatmeal stout:


Start by milling your grains and then transferring them to a mash tun. Add hot water to the grains to begin the mashing process. Aim for a temperature of around 152°F (67°C) and let the mixture rest for about an hour. This will convert the starches in the grains into fermentable sugars.


After mashing, it’s time to separate the liquid wort from the grain husks. This process is called lautering. Sparge the grains with hot water to extract as much sugar as possible. Collect the wort in your brew kettle, leaving the grain behind.


Once you have your wort in the kettle, bring it to a gentle boil. This is the perfect time to add your hops according to the recipe you’re following. In the case of oatmeal stouts, Nugget hops are typically used for bittering, followed by Willamette hops for flavor and aroma.


After boiling, it’s time to cool the wort and transfer it to your fermenter. Once the temperature is within the appropriate range for your yeast, pitch it into the fermenter and seal it with an airlock. Allow fermentation to occur at a stable temperature, typically between 65°F and 70°F (18°C to 21°C), for about one to two weeks. This is when the yeast will consume the sugars in the wort and produce alcohol and carbon dioxide.

Bottling or Kegging

Once fermentation is complete, it’s time to transfer your oatmeal stout into bottles or kegs. If you’re bottling, add some priming sugar to the beer to carbonate it naturally. If you’re kegging, set the desired level of carbonation using a CO2 tank.

Enjoying Your Brew

Finally, it’s time to savor the fruits of your labor! Oatmeal stouts, like the ones brewed by Rogue Ales & Spirits, are best enjoyed at a slightly warmer temperature compared to other beer styles. This allows the flavors to develop fully on your palate. Pour your freshly brewed oatmeal stout into a glass, marvel at its dark and creamy appearance, take a whiff of its enticing aroma, and indulge in its smooth, roasty goodness.

Remember, brewing beer is both an art and a science, and it may take a couple of batches to achieve the exact flavor you desire. So be patient, experiment, and most importantly, have fun along the way. Cheers to brewing your very own oatmeal stout in the style of Rogue!


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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