Oyster Stout Mead Bochet Recipe

Have you ever heard of an oyster stout? How about an oyster stout mead?

This brewing style appeared about a hundred years ago and has flowed in and out of favor ever since. Similar shellfish and fish bladder additions extend back through history. Rich, chocolatey malt and caramel flavors compliment the iodine brine of the oysters.

For this recipe, we went down to the Asian supermarket, got some oysters, and converted an oyster stout recipe into a bochet. Several of the core ingredients were lifted from this kit.

We intended to use honey for the fermentable sugars, but raw honey can’t stand up to dark liquid malt extract.  So, we caramelized the honey to an extremely dark toffee hue throughout 90 minutes — being careful not to take it to its smoke point. Stir constantly!

First, we steeped specialty grains to create a sweet, roasty grain tea.  Then the honey, tea, and water were brought to a boil for an hour with a few additions made during the duration.

Detailed steps are below.  This brew (like most) will benefit from bulk aging! Find out more about aging mead here!

Part Two Video:


Oyster Stout Mead Bochet Recipe

Rich, chocolatey malt and caramel flavors compliment the iodine brine of the oysters.

  • Author: BC
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 53 Bottles 1x
  • Category: Mead


  • 7 pounds caramelized honey
  • 3.3 pounds dark liquid malt extract
  • 1/2 pound lactose
  • 1/2 pound maltodextrin
  • 8oz caramel 120L (specialty grains)
  • 4oz Roasted barley (specialty grains)
  • 4oz Dark chocolate malt (specialty grains)
  • 1/2oz magnum (hops)
  • 1/2oz cascade (hops)
  • Ale yeast
  • Water to 5 gallons
  • 7 very large oysters – cracked


  1. Caramelize the honey to be as dark as the LME (about 90 minutes on medium heat).
  2. Steep grains in a mesh bag in 1-gallon water for 30 minutes at 150F.
  3. When honey is done caramelizing, cut the flame and add a gallon of water. Pour in the grain tea, stirring to combine.
  4. Add in LME, lactose, maltodextrin. Crush oysters set aside.
  5. Bring wort to boil. This will be a one-hour boil.
    00:00 – Add magnum hops
    00:40 – Add oysters
    00:50 – Add cascade hops
  6. Strain solids through a mesh strainer.
  7. Top up to 5 gallons, bring to room temperature.
  8. Pitch ale yeast when the wort is between 60-70F. Original gravity was measured at 1.088.
  9. When fermentation completes, cold crash, rack into a bottling bucket, prime for carbonation with honey (3/4 cup) or priming sugar (5oz), and bottle.

Keywords: mead, homebrewing, brewing, oyster, stout


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