Buckwheat Honey Oatmeal Stout


Buckwheat Honey Oatmeal Stout

Course Homebrewing and Mead
Servings 5 gallons



  • 9 lb 2-row pale malt
  • 1 lb Chocolate malt
  • 3/4 lb Munich (10L)
  • 1/4 lb Caramel malt
  • 1/4 lb Black malt
  • 1/2 lb Flaked oatmeal


  • 1 oz Northern Brewer (8% alpha acid - 21% util) (90 min. for bittering)
  • 1/2 oz Cascades (5% alpha acid - 21% util) (90 min. for bittering)
  • 1/2 oz Cascades (5% alpha acid - 11% util) (30 min. for flavoring)
  • 1/2 oz Fuggles (10 min. for aroma)
  • 1/2 Northern Brewer (end of boil for aroma)
  • approx. 34 IBU (International Bittering Units)
  • Water Treatment (adjust with salts to approximate depending on water analysis)
  • 30 ppm Calcium
  • 100 ppm Sulfate
  • 30 ppm Chloride
  • Mash Temperature: 158°F
  • Original Gravity: 1066
  • Terminal Gravity: 1016
  • 3/4 lb Dutch Gold Buckwheat Honey pasteurized and added to fermentation according to prescribed method


  1. This "all grain" recipe was developed by a microbrewer. It has been scaled down for homebrewing batches. The most important factors contributing to the success of the resulting beer are the addition of honey at high kraeusen, and the compensating higher mash temperatures. Since different brewing systems yield different extraction rates, all brewers should take their experience into account when interpreting any recipes.

    Tip: Recommended procedure for adding honey to beer: Honey should be added to the beer at high kraeusen (peak of fermentation activity), diluted (with hot pasteurized water) to the original specific gravity of beer and cooled to the temperature of the fermenting beer. There should be an increase in mash temperature if more honey is being used to compensate for the dilution factor. Brewers should aim for mash temperatures between 155 - 162°F to promote more dextrins.

    *Recipe Courtesy of the American Homebrewers Association

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