tequila, Dr, bean's cold brew, coffee liqueur, agave, smoked maldron

COFFEE AT MIDNIGHT

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

Brewed in collaboration with our friends at Sardine to celebrate their 20th Anniversary. This Oyster Stout was brewed with Munich, Caramunich and Roasted malts for a chocolatey, roasty and rich Stout.

Crush all malts and specialty grains uniformly. Place the crushed grains and flaked barley into your mash tun.

Crush and Prepare Grains

Heat 4.25 gallons (approx.) of brewing water to ~165°F (to reach target mash temp). If you adjust water chemistry, do so now to aim for a mash pH of 5.2–5.6.

Heat Strike Water

Mash in at 152°F and hold for 60 minutes. Stir to ensure there are no dough balls and check temperature periodically, maintaining ±2°F. This single infusion mash will give a balanced body appropriate for a rich oyster stout.

Mash

Raise mash temperature to 168°F for 10 minutes (mash out) to stop enzymatic activity and aid lautering.

Mash Out

Sparge with enough 170–175°F water to collect ~6.5–6.75 gallons of wort in the kettle (accounting for boil-off). Aim to collect pre-boil volume for roughly 5.5 gallons finished.

Sparge

Bring wort to a vigorous boil. Watch carefully for boil-overs as the wort foams early in the boil.

Bring to a Boil

At the start of the 60-minute boil, add 1.0 oz Northern Brewer bittering hops. Begin your 60-minute timer.

Bittering Hop Addition (60 min)

With 15 minutes remaining in the boil, add 0.5 oz Fuggle and 1 tsp Irish Moss or Whirlfloc if using.

Flavor Hop Addition (15 min)

Continue boil to completion (60 minutes). During the last 5–10 minutes, add the cleaned food-grade oyster shells. Leave shells in for the last 5 minutes of the boil; this will lightly sanitize and release trace minerals (calcium carbonate) to mimic traditional oyster stouts. Note: do not add raw oysters — only clean, food-grade shells.

Boil & Oyster Shells

After the boil, chill the wort quickly to 66–68°F using a wort chiller or ice bath. Rapid chilling reduces DMS and risk of infection.

Cool Wort

Transfer the cooled wort to a sanitized fermenter, leaving trub behind. Aerate thoroughly (shake, splash, or O2) to provide dissolved oxygen for the yeast.

Transfer & Aerate

Pitch the prepared English ale yeast starter at 66–68°F. Ferment at a stable 66–68°F for primary fermentation.

Pitch Yeast

Allow active fermentation for 7–10 days until bubbling slows and gravity approaches expected FG. Monitor temperature to stay in the 66–68°F range to emphasize malt complexity and a clean ester profile.

Primary Fermentation

Rack to a secondary fermenter after 7–10 days if desired for clarification and conditioning; leave on secondary for 7–14 days.

Optional Secondary

Confirm final gravity (expected FG ~1.016–1.020 depending on attenuation). Once stable over 2–3 readings, prepare priming sugar: dissolve 4 oz corn sugar in 12 oz boiling water, cool, and add to bottling bucket.

Final Gravity & Bottling

Transfer beer to bottling bucket, mix gently with priming solution, then fill and cap bottles (or carbonate/keg to ~1.8–2.4 volumes CO2).

Bottle or Keg

Condition bottles at room temperature (68–72°F) for 10–14 days, then cold condition in fridge for 48 hours before serving. If kegging, force carbonate or allow natural carbonation and condition as appropriate.

Conditioning

Maris Otter pale malt (crushed)

Munich malt (20L, crushed)

Caramunich (Caramel/Crystal 60L, crushed)

Chocolate malt (225–300L, crushed)

Roasted barley (unmalted, coarse)

Flaked barley

Oyster shells (cleaned, food-grade)

Northern Brewer (5–7% AA) - bittering

Fuggle (4–5% AA) - flavor/aroma

English ale yeast (e.g., Wyeast 1968 or White Labs WLP005) - starter

Irish Moss or Whirlfloc (optional, clarity)

Corn sugar (priming)

Water (brewing, adjusted to 5.2–5.6 pH)

Shell-ebration

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Shell-ebration Recipe in just 24h . Brewed in collaboration with our friends at Sardine to celebrate their 20th Anniversary. This Oyster Stout was brewed with Munich, Caramunich and Roasted malts for a chocolatey, roasty and rich Stout.

Shell-ebration Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like