Malt aroma & flavor
Coffee, caramel, roasted malt, or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
British Origin Ale Styles
Oatmeal Stout
Ale · Dark brown to black
What to expect
Coffee, caramel, roasted malt, or chocolate aromas should be prominent.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
20+
›
Pale / strawBlack
Dark brown to black · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
3.8–6.1%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
20–40
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 6 · PDF page 15. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Optional, but if present should not upset the overall balance.
Perceived bitterness
Medium
Body & mouthfeel
Full with an often-silky mouthfeel
Clarity
Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Color
Dark brown to black
Fermentation characteristics
Oatmeal is used in the grist, resulting in a pleasant, full flavor without being grainy. Fruity esters are not present to very low. Diacetyl is usually absent in these beers but may be present at very low levels.
Technical specifications, including gravity
Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.0%-4.8% (3.8%-6.1%) • Hop Bitterness (IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC)