New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Oyster Stout




Reply
 
LinkBack Thread Tools Display Modes
Old 05-12-2010, 03:43 PM   #1
alecoholic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Olympia, WA
Posts: 132
Liked 1 Times on 1 Posts

Default Oyster Stout

I have an old issue of BYO mag where they make an oyster stout with real oysters. Ever since I read this issue, I felt I must make an oyster stout.

Has anybody ever made one before? Any tips or cautions?



__________________
alecoholic is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2010, 09:46 PM   #2
JBrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Panama City, FL, Florida
Posts: 961
Liked 4 Times on 3 Posts

Default

Boy I love good ole appalachicola, fl oysters raw and right out of the shell, but I don't know if I could make a stout out of them. I'm definitely interested in seeing a recipe for this though



__________________
Primary: Empty

Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale

Gallons Brewed In 2011-40
JBrady is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2010, 09:56 PM   #3
alecoholic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Olympia, WA
Posts: 132
Liked 1 Times on 1 Posts

Default

Here is the original recipe from the magazine... I'm thinking of completely changing the grain bill by changing the specialty grains and upping the OG to 1.070, also adding more Oysters:

http://www.byo.com/stories/recipes/recipeindex/article/recipes/112-specialty-a-experimental-beer/233-black-pearl-oyster-stout

__________________
alecoholic is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2010, 12:02 AM   #4
JBrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Panama City, FL, Florida
Posts: 961
Liked 4 Times on 3 Posts

Default

that actually looks like a decent recipe, I think I would use fresh local oysters though

__________________
Primary: Empty

Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale

Gallons Brewed In 2011-40
JBrady is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2010, 12:09 AM   #5
WhitDragn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Galax, VA
Posts: 19
Default

I don't really have any tips (but would like to try this myself later this year for a fall stout). Harpoon has a limited release (http://lovebeerlovelife.wordpress.com/2010/01/28/excuse-me-did-you-say-oyster-stout/) where they dialed back by using fresh shucked oysters in the boil (1.5/barrell). Flying Fish also does one where they add the whole oysters, unopened in the shell for 15 min during the boil (4/barrell), then remove them for snacking.

No idea on the grain bill, but Harpoon does offer 35IBU, 5.5%, OG 15 (plato?) and comments on using roasted barley and chocolate rye so the grist may be similar to the BYO recipe. (The flying Fish version was higher alcohol at 7.5% and they used irish ale yeast). But both suggest using way less oysters than the BYO article (where Katie Tame of Harpoon said using more oysters in a test batch lead to a syrupy beer).

Edit: Its been awhile since i've had oysters on the west coast and I can't remember how the salinity compared but think it might have been lower. If that were true, using a few more critters might not impact the overall taste/feel of the beer.

__________________
Primary: Simcoe SMaSH
Bottled: Irish Red, PM BeeCave Kolsch (modified), PM BeeCave Oktoberfest (modified), RedOrange Hef
OnDeck: Colonial Ale, Oaked Bourbon Porter, Oyster Stout

Last edited by WhitDragn; 05-13-2010 at 12:12 AM. Reason: East Coast Bias...
WhitDragn is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2010, 01:57 AM   #6
alecoholic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Olympia, WA
Posts: 132
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by JBrady View Post
that actually looks like a decent recipe, I think I would use fresh local oysters though
I think the 1lb of roast barley is a bit much so I'm dialing that back (it has black malt and chocolate malt as well), also I do have access to fresh local oysters which also happen to be free.
__________________
alecoholic is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2010, 03:13 AM   #7
OsbornBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Monroe, OH
Posts: 192
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Sampled the Moonstone Stout from Oyster House Brewing Company at Hickory Hops this year. Definitely a unique and well brewed beer. The five of us love stouts and shucking oysters. We all agreed the combination was not a pleasant experience.
I think this is a good concept though, the balance of the beer is thrown off though IMO. You have the bitter of the hops, the roasted malts and the fishiness of the oysters with no offset. Not sure what to recommend as a better beer base, maybe a brown ale?

__________________

Life's too short to drink diet beer.
Osborn Brewing, LLC
Friend us on Facebook
Monroe, OH

BREWS - Brewing alot, kegging alot, bottling more, updating less, check Facebook if you need to know for sure

OsbornBrewing is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2010, 04:19 AM   #8
throwbookatface
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Emeryville, CA
Posts: 169
Liked 1 Times on 1 Posts

Default

I'd agree with brown ale - I'm trying to imagine a roasted stout or bitter beer but I can't wrap my head around it. Something milder and maybe even sweeter, like a brown ale, might work. I at least love brown ale with seafood like fish n' chips, which may be where I'm getting that idea from.

It also might be worth it to pick the right fresh oyster - here on the West Coast, at least, we have several species that range from sweet to downright saline. A sweeter one might not make the beer get some kind of putrid, fishy taste.

__________________
throwbookatface is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2010, 01:18 PM   #9
WhitDragn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Galax, VA
Posts: 19
Default

Quote:
Originally Posted by OsbornBrewing View Post
Sampled the Moonstone Stout from Oyster House Brewing Company at Hickory Hops this year. Definitely a unique and well brewed beer. The five of us love stouts and shucking oysters. We all agreed the combination was not a pleasant experience.
I think this is a good concept though, the balance of the beer is thrown off though IMO. You have the bitter of the hops, the roasted malts and the fishiness of the oysters with no offset. Not sure what to recommend as a better beer base, maybe a brown ale?
Do you think a 'warmer' stout (higher ABV) would help? Or that a less 'oystery' taste would have been better? I've never had any of the beers mentioned, or any other oyster stout for that matter, but comparing the technique it seems the Moonstone would have the highest addition of oysters as they claim to use 5# whole in shell per batch (1/2 barrell) in a 4.5% traditional irish stout. I know the oyster count will vary by weight, but i'd guess this would at least 5X the amount Flying Fish is using with a similar technique.


__________________
Primary: Simcoe SMaSH
Bottled: Irish Red, PM BeeCave Kolsch (modified), PM BeeCave Oktoberfest (modified), RedOrange Hef
OnDeck: Colonial Ale, Oaked Bourbon Porter, Oyster Stout
WhitDragn is offline
 
Reply With Quote Quick reply to this message
Reply


Tags
oyster, stout

Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oyster Smoked Stout Reverend JC Recipes/Ingredients 18 03-23-2012 12:13 PM
Oyster Beer...really? Red Clay Commercial Brew Discussion 22 10-28-2009 07:38 PM
Oyster stout GunnerMan Recipes/Ingredients 12 08-18-2008 07:32 PM
UpStateBrewtopian Oyster Roast & Charity Auction brewhead South Carolina HomeBrew Forum 4 02-18-2008 08:38 PM