Recipe: Annie’s Stout on the Half-Shell

Inspired by Rogue Shakespeare Oatmeal Stout, the base here is English-style yet robust, with a taste of the Pacific Northwest. Use fresh oyster shells, when in season, with an eye toward adjusting the type and quantity of shells in future batches.

Annie Johnson Dec 19, 2022 - 3 min read

Recipe: Annie’s Stout on the Half-Shell Primary Image

Photo: Matt Graves/

All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.060
FG: 1.015
IBUs: 43
ABV: 6%

5.1 lb (2.3 kg) light dry malt extract (DME)
1.25 lb (567 g) flaked oats
1 lb (454 g) caramel/crystal 120L
1 lb (454 g) chocolate malt
2.5 oz (71 g) roasted barley

0.75 oz (21 g) Centennial at 55 minutes [24 IBUs]
About 24 medium-sized oyster shells at 55 minutes
0.75 oz (21 g) Centennial at 30 minutes [19 IBUs]

Wyeast 1764 Rogue Pacman, or other favored American, British, or Irish ale strain

Heat 1 gallon (3.8 liters) of water to 152°F (67°F). Mill the grains, mix in the flaked oats, and steep at 152°F (67°F) for 30 minutes, then raise to 168°F (76°F). Drain and rinse the steeping bag, adding enough water to get about 6 gallons (23 liters) of wort. Bring to a boil, then turn off the heat source. Add the DME in batches, stirring to dissolve and being careful not to scorch. Return to a rolling boil, and boil for 70 minutes, adding the hops according to the schedule; carefully ladle in the oyster shells with the first hop addition. After the boil, cool to 62°F (17°F), aerate well, and pitch the yeast. Ferment for at least 2 weeks. Once fermentation is complete and gravity has stabilized, crash, package, and carbonate. Enjoy it fresh!

In place of the DME, use 8 lb (3.6 kg) of two-row pale malt and include it in your grist with the specialty malts. Mill the grains, mix in the flaked oats, and mash at 152°F (67°F) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate, then proceed with the boil as above.

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.