Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Scrimshaw has a subtle hop character, a crisp, clean palate, and a dry finish.

Crush the malted grains to a coarse grist (not flour). Heat 3.5 gallons (13.2 L) of strike water to ~167°F (75°C) to account for grain temperature. Adjust water mineral additions now if you use salts to reach the target sulfate-forward profile.

Mill and Heat

Dough in the grains into the strike water to target a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough pockets and ensure uniform temperature. Mash for 60 minutes, maintaining 150–154°F (65–68°C) for a moderately fermentable wort that yields a crisp, dry finish.

Mash In

Raise mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and help wort separation.

Mash Out

Sparge with enough 168°F (76°C) water to collect approx. 6.5–7.0 gallons (24.6–26.5 L) of pre-boil wort. Aim to rinse the grains thoroughly but avoid extracting excessive tannins by keeping sparge water below 170°F (77°C).

Sparge

Bring the collected wort to a vigorous boil. Begin timing a 60-minute boil once the wort reaches a full boil.

Bring to a Rolling Boil

Add 0.6 oz of Northern Brewer or other neutral bittering hop at the start of the 60-minute boil to achieve a moderate bitterness that balances a dry finish. Continue boil.

Bittering Addition (60 min)

With 15 minutes left in the boil add 0.25 oz Cascade hops and 1 tsp Irish moss (if using) to promote clarity and build subtle citrus-herbal flavor without overwhelming the beer's clean character.

Flavor Addition (15 min)

At flameout or with 5 minutes remaining add 0.5 oz Cascade hops to impart a delicate floral/citrus aroma. Turn off heat at the end of the timed boil.

Late Aroma Addition (0–5 min)

Stir the wort to create a whirlpool and allow the late hop additions to steep at 170–180°F (77–82°C) for 15–20 minutes to extract aroma while avoiding harsh bitterness. Then chill promptly.

Whirlpool / Hop Stand

Chill the wort as quickly as possible to yeast pitching temperature (65–68°F / 18–20°C) using an immersion chiller, plate chiller, or ice bath. Aerate or oxygenate the wort by vigorous shaking, splashing while transferring, or using an oxygenation setup.

Cool Wort

Transfer chilled wort to a sanitized fermenter, top up with water if needed to reach ~5 gallons (19 L). Pitch the rehydrated or room-temperature packet of American ale yeast. Aim for an original gravity (OG) around 1.048–1.052 for a crisp, moderately attenuated beer.

Transfer and Pitch Yeast

Ferment at 64–68°F (18–20°C). Expect active fermentation within 12–36 hours. Ferment 5–7 days until vigorous activity slows and gravity drops significantly.

Primary Fermentation

After primary fermentation has slowed (day 4–7), add 0.5 oz Centennial or Chinook hops in a sanitized hop bag for 2–4 days to impart a gentle dry-hop aroma. Keep contact short to prevent grassy notes. If you prefer the clean profile, skip dry hopping.

Dry Hop (optional, for subtle extra hop character)

Allow fermentation to finish for a total of 10–14 days, or until final gravity (FG) of ~1.008–1.012 is reached producing a dry finish.

Conditioning

Sanitize bottles and caps. Boil 3.5 oz corn sugar in 1 cup (240 ml) water to make priming solution; cool and add to bottling bucket. Rack beer gently to bottling bucket to avoid splashing and oxygen pickup, mixing with priming solution evenly.

Prepare to Bottle

Bottle, cap, and store bottles at 68–72°F (20–22°C) for 10–14 days to carbonate. After carbonation, cold-condition in a refrigerator for 24–48 hours for clarity and a crisp palate.

Bottle and Condition

Serve cold (42–48°F / 6–9°C) in a clean glass. Expect a beer with subtle hop character, a crisp, clean palate, and a dry finish — true to the North Coast Scrimshaw description.

Serve

Maris Otter pale malt (crushed)

Pilsner malt (crushed)

Vienna malt (crushed)

Flaked rice

Carapils / dextrin

North American Noble / Pacific-style bittering hops (e.g., Northern Brewer or Magnum) - pellet

Cascade hops - pellet (early flavor addition)

Cascade hops - pellet (aroma/late addition)

Centennial or Chinook hops - pellet (optional dry-hop for subtle extra hop aroma)

American ale yeast (clean, attenuative strain, e.g., Wyeast 1056 / Safale US-05)

Irish moss (fining, optional)

Corn sugar (priming)

Water

Campden tablet or chlorine treatment (optional)

Calcium (Ca) additions (as gypsum or CaCl2) - adjust to target 50-100 ppm Ca

Sulfate to Chloride ratio (aim for slightly sulfate-forward, ~150 ppm SO4, 50 ppm Cl)

NORTH COAST SCRIMSHAW

Make NORTH COAST SCRIMSHAW Recipe in just 15h . Scrimshaw has a subtle hop character, a crisp, clean palate, and a dry finish.

NORTH COAST SCRIMSHAW

Descriptors

Tasting Notes

Food Pairings

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