Oyster Smoked Stout

**Reverend JC** · 03-02-2009, 04:40 AM

Type: All Grain
Date: 3/1/2009
Batch Size: 10.00 gal
Brewer: Reverend JC
Boil Size: 12.04 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 39.46 %
5 lbs 8.0 oz Lager Malt (2.0 SRM) Grain 24.11 %
2 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 12.06 %
2 lbs 12.0 oz Smoked Malt (9.0 SRM) Grain 12.06 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.38 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.38 %
10.9 oz Carafa II (412.0 SRM) Grain 2.98 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 0.57 %
1.00 oz Challenger [6.30 %] (60 min) Hops 10.8 IBU
3.00 oz Goldings, East Kent [4.63 %] (60 min) Hops 23.8 IBU
1.50 oz Goldings, East Kent [4.63 %] (20 min) Hops 7.2 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
16.00 oz Canned Oysters (Boil 15.0 min) Misc
1 Pkgs London Ale (White Labs #WLP013) [Starter 1400 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.73 % Actual Alcohol by Vol: 0.65 %
Bitterness: 41.8 IBU Calories: 43 cal/pint
Est Color: 48.2 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 22.81 lb
Sparge Water: 3.66 gal Grain Temperature: 66.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 28.52 qt of water at 164.5 F 152.0 F
10 min Mash Out Add 15.97 qt of water at 200.7 F 168.0 F

We shall see in about 8 weeks!

**joety** · 03-02-2009, 04:42 AM

I can't wait to hear about this one. Where did you get the idea?

**MacBruver** · 03-02-2009, 04:51 AM

Oyster stouts have been out there for a while. I had one at The Porterhouse in Dublin when I was there in 06. It was a good beer, really good body, but no oyster flavor to speak of. If I didn't know the oysters were there, I never would have guessed.

PseudoChef · 03-02-2009, 05:41 AM

Home smoked malt?

I have found the Weyerman's doesn't come through that well. I used 5lbs/5 gallons in a smoked stout and the smoke it quite prominent, but no where near overpowering. I would think 1lb/5 gallons isn't going to do that much.

SumnerH · 03-02-2009, 12:37 PM

Quote:

Originally Posted by Hopaholic

Oyster stouts have been out there for a while. I had one at The Porterhouse in Dublin when I was there in 06. It was a good beer, really good body, but no oyster flavor to speak of. If I didn't know the oysters were there, I never would have guessed.

Oyster stouts don't always have oysters in them--I'd venture to say that more don't than do, though there are still some out there that use them.

Wikipedia says:
"The first known use of oysters as part of the brewing process of stout was in 1929 in New Zealand, followed by the Hammerton Brewery in London, UK, in 1938. Several British brewers used oysters in stouts during the "nourishing stout" and "milk stout" period just after the second world war.

Modern oyster stouts may be made with a handful of oysters in the barrel or, as with Marston's Oyster Stout, just use the name with the implication that the beer would be suitable for drinking with oysters."

Matt Up North · 03-02-2009, 03:49 PM

From what I was told when 21st Amendment made their oyster stout, it uses the shells for a source of calcium and other minerals in the shell. What you do is get a pound of fresh oysters, shuck them over the pot and eat the oyster and toss the shell into the boil. It was a historic use to get the nutrients from the shell. If you add oysters then you will end up with a more fishy tasting and less minerally and salty stout.

I wouldn't add the meat, just the shell.

**Reverend JC** · 03-02-2009, 03:54 PM

This was an adaptation from the "Black Pearl Oyster Stout" recipe in BYO a while ago. The oyster meat will add no "fishy" flavor but is supposed to impart a slight briney character to the finished beer. And of course, a little rauchmalt is always good.

Matt Up North · 03-02-2009, 03:59 PM

I didn't mean fishy, sorry, more protein and meaty flavored. I say fishy because you will get that oyster meat flavor. If you just use the shell there is more of that briny flavor. I still wouldn't add the meat, but if you do let us know how it goes. I tried the 21A Oyster Stout after they made it and it was delicious. Roasty yet salty/briney.

Hog Island Oyster Company will cost you a small mint, but plan a big party and sit down for a lovely oyster fest! Then save all of the shells, give them a quick scrub and make yourself some oyster stout.

**Reverend JC** · 03-02-2009, 04:14 PM

Nope, made it yesterday and added meat. It was what the recipe called for. We shall see. It was very odd looking watching those little oysters surface and then dive back down during the boil.

EoinMag · 03-02-2009, 04:34 PM

I've had the one in the Porterhouse in Dublin as another poster mentioned, there are fresh oysters dumped into it according to the menu blurb that goes with them.
I find there is a bit of a briney salty thing going on with it, I'd not be a big fan myself , but others rave about it.