Peabody Heights Chesapeake Oyster Stout Recipe
Recipe information
Make Peabody Heights Chesapeake Oyster Stout in just 3h . ABV 6.0
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Ingredients
Base Ingredients
Brewing Process
1. Mashing
In a large mash tun, add the Pale Malt, Crystal Malt, Roasted Barley, and Flaked Oats. Heat 6 liters of water to 160°F (71°C) and pour it over the grains. Stir well and maintain the temperature for 60 minutes.
2. Sparging
After mashing, sparge the grains with additional hot water to collect the wort. Aim for a final volume of about 5 gallons (19 liters).
3. Boiling
Bring the wort to a boil, then add the hops. Boil for 60 minutes, stirring occasionally.
4. Cooling
After the boil, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.
5. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Let it ferment for about 1-2 weeks at room temperature.
6. Adding Oysters
During the last 5 days of fermentation, add the cleaned Chesapeake Oysters to the fermenter. This will impart a subtle briny flavor to the stout.
7. Bottling
After fermentation is complete, siphon the beer into sanitized bottles. Cap and let them carbonate at room temperature for another week.
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