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Choco Oatmillet Stout

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Choco Oatmillet Stout

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5 Star Rating  5.0 stars based on 2 votes
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Beer Style: Stout 
Recipe Type: all-grain
Yield: 5 gallons


A dry-nibbed all-grain stout. Wonderful chocolate, caramel and coffee flavors extracted from the Grouse Malts complimented with Fuggle hops to make an awesome all-grain stout.


  • 8 lb pale millet malt (Grouse)
  • 2 lb toasted rolled oats (Bobs Red Mill)
  • 2 lb Medium roast millet malt (Grouse)
  • 2 lb Buckwheat groats toasted
  • 2 lb rice hulls (Lauter)
  • 1.5 lb Light roast millet malt (Grouse)
  • 1 lb Dark roast millet malt (Grouse)
  • .75 lb Vienna malt (Grouse)
  • .75 lb Crystal malt (Grouse)
  • 1/2 tsp amylase enzyme (at start of mash and after mash boil)
  • 1/2 tsp calcium carbonate (mash)
  • 1/4 tsp calcium chloride (mash)
  • 1/4 tsp gypsum (mash)
  • 1.5 oz fuggle (60 min)
  • .5 oz fuggle (15 min)
  • 1 tab whirlfloc (10 min)
  • 1 pkg Danstar nottingham
  • 8 oz cacao nibs to secondary 10-14 days

Additional Instructions

Primary Ferment: 14 days
Secondary Ferment: 10-14 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.016
Alcohol by Vol: 4.7%
Color SRM: 0.0
Bitterness IBU: 38.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Mash according to Andrew Lavery's mash regime. Then sparge and bring kettle to 7.5 gal and start 90 min boil. Add hops and finings according to above. Cool,transfer to carboy and pitch yeast. Primary 14 days, secondary add cacao nibs 10-14 days, keg or bottle.

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