Man that looks good.
It’s phenomenal if I may say so…it has become one of my favorite creations.
Well don’t be bashful, post the recipe! And be sure to mention what you think are keys to brewing it successfully.
EDIT - POSTED ORIGINAL RECIPE BEFORE MY RECENT MODIFICATIONS>>>
Ken’s Oatmeal Stout
Oatmeal Stout (13 C)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.37 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage
Brewer: ken
Asst Brewer:
Equipment: Ken-Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.1 %
1 lbs Oats, Flaked (6.0 SRM) Grain 2 9.9 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 4.9 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.9 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 15.9 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 6 17.7 IBUs
1.0 pkg Yorkshire Square Ale Yeast (White Labs #WLP037) [50.28 ml] Yeast 7 -
12.0 oz Chocolate Malt (450.0 SRM) Grain 8 7.4 %
3.0 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 9 1.9 %
3.0 oz Roasted Barley (300.0 SRM) Grain 10 1.9 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 33.6 IBUs
Est Color: 33.4 SRM
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.0 %
Calories: 170.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.0 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 10 lbs 2.1 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.5 gal of water at 161.6 F 150.0 F 75 min
Sparge: Batch sparge with 2 steps (4.0 gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
chocalte malt, roasted barley, and black malt removed from mash and added during batch sparge. i do mash about 1-3 oz of black malt to hit desired PH.
target water profile as follows:
Calcium (Ca) = 105.0
Magnesium (Mg) = 17.0
Sodium (Na) = 23.0
Sulfate (SO4) = 66.0
Chloride (Cl) = 30.0
BiCarbonate (HCO3) = 153.0
1.8gr caco3 is added during boil to bump up bicarb to 150-160.
.5 gr canning salt added during boil to bump sodium up to 20-25
when you can get it this time of year, i use white labs platinum series 037
Thanks Ken, I’m looking forward to making it. It’s a style I have not done yet.
Nothing quite like rinsing out the last cup of coffee with an oatmeal stout on a Sunday morning. 
he speaketh the truth ;D
We just kegged a nice oatmeal stout last week, in fact I blew the “bonus beer” keg (an extra gallon after filling the other two). I used oats, flaked barley and some flaked rye. You can really tell the rye is in there because the body is super thick and creamy. Definitely a stout time of year, and the basement garage is running barely 60F so I’ve been leaving the kegs by the door and drinking them at cellar temp, really brings out the malt.
Congrats! What’re you breiwng next? We just did a black IPA with a really heavy hop load.
sound deelish! so ive got an english pale ale and belgian citra wit in process - expect to keg them this weekend. next on the docket is a german pils and a kolsch, then another oatmeal stout over christmas break. that will bring me back to 30 gals of beer…happy days ;D
Oatmeal stout is one of my favorite styles. I’ve been having a hard time getting it right. I think it’s a water issue, still troubleshooting. Sammy Smith’s is the benchmark. Don’t trust anyone who says otherwise!
+++100 on sammy smiths and when you can get it this time of year, i use white labs platinum series 037
My son says Samuel Smith’s Oatmeal Stout is the best stout ever; second place for him for stouts is Obsidian. I like them both, but also have to pull for Breckenridge’s Oatmeal Stout - for me a very much gateway brew that led me into the dark brews.
You’re talking miniscule difference in ratings for me; others may disagree…but Sam’s is the benchmark, for sure.
I don’t know if they get much distribution outside of New England, but Ipswich Oatmeal Stout is a wonderful brew. But yeah, hard to beat Sam Smith.
+1 to Sam Smith’s line of beers. The oatmeal is very tasty.
Sam Smith organic pale ale is the best beer. Period.
Hold everything there fellas. Sam Smith Nut Brown is one heckuva great beer.
Well it sounds like I started a thread that has drawn some serious Sam smith fans… Many varieties to love 
that’s a nice looking stout! 8)
I like Poet, brewed by New Holland. Some good stuff.
No negatives to say about Sam Smiths, either. Was just looking for some at Target. This time last year they had a nice box set - two bottles and a glass for like $15 or so. Couldn’t find it this year.
As for brewing one, toasting the oats is supposed to be the thing. I’ve never done it, but always plan to.
+1
Your beer looks delicious and your recipe sounds great. Have you ever mashed it higher and if so, what was the beer like. I’m brewing an OS right after Christmas.
Thanks for posting!