A stout brewed with oats for a smoother, silkier mouthfeel alongside its roasted malt character.
The target has a sulfate-to-chloride ratio of 0.7:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 100 |
| Magnesium (Mg²⁺) | 8 |
| Sodium (Na⁺) | 20 |
| Chloride (Cl⁻) | 85 |
| Sulfate (SO₄²⁻) | 60 |
| Bicarbonate (HCO₃⁻) | 180 |
Useful starting target, but recipe composition or regional interpretation can materially change the optimum. Verify mash pH and sensory balance.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 3.21 g | 3.39 g |
| Gypsum (CaSO₄) | 1.03 g | 1.09 g |
| Epsom salt (MgSO₄) | 1.36 g | 1.44 g |
| Chalk (CaCO₃) | 2.03 g | 2.15 g |
| Baking soda (NaHCO₃) | 1.19 g | 1.25 g |
Resulting water: Ca 104.8, Mg 8.1, Na 20.2, Cl 84.8, SO4 59.3, HCO3 179.4 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Oatmeal Stout grist is predicted to mash at pH 5.34, against a target of 5.50 (dark color - higher pH balances roast bitterness). To raise it, add about 1.5 g of slaked lime for 5 gal (1.6 g for 20 L).
Estimated from the style's typical color (SRM 30) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Oatmeal Stout - these BA styles use the same water target.