Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > General Techniques > Oyster Stout

Reply
 
LinkBack Thread Tools
Old 06-15-2012, 12:55 AM   #1
southernhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 17
Liked 1 Times on 1 Posts
Likes Given: 1

Default Oyster Stout

Any advice out there on adding Oyster shells to my stout? I have found a few recipes and I know it has some to do with the water you use.

__________________
southernhomebrewer is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:06 AM   #2
Stauffbier
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Stauffbier's Avatar
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,065
Liked 1010 Times on 620 Posts
Likes Given: 2677

Default

I've never made one, but my friend made a very good one. I believe he boiled the oysters and shells after shucking. I'm not sure about this, but I believe he added them in the last 15 minutes. I'm not sure if he did anything special to the water, though...

__________________
Stauffbier is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:47 PM   #3
bucfanmike
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bucfanmike's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Duluth
Posts: 1,012
Liked 21 Times on 20 Posts
Likes Given: 3

Default

i watched an episode of drinking made easy and the brewery they visited made an oyster stout. They washed them good and threw then entire oyster shell in, unopened in the boil. They said although they didnt get oyster flavor, it did add calcium carbonate to make their water more appropriate for a stout as they had really soft water. Not sure about the chemistry side of it, but that was their approach.

__________________

Mike in Duluth

Currently on Tap
1. Hefeweizen
2. BM Centennial Blonde
3. LHMS Clone

Pipeline
Next on Tap-Denny Conn Rye IPA
Kegged and aging Ed Worts Apfelwine, Denny Conn BVIP
Fermenters -

bucfanmike is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 08:46 PM   #4
southernhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 17
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I have a great stout recipe I put together. I saw that episode as well and it got me thinking. Apparently the calcium in the water is what gives Guinness it's characteristic, I think that is why they are putting the oysters in it. I'm just curious who has experience with this and at what point in the process they put them in. There are many different recipes that call for them at different times.
Cheers!

__________________

More Beer More Cheers!!!

southernhomebrewer is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 03:14 AM   #5
bucfanmike
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bucfanmike's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Duluth
Posts: 1,012
Liked 21 Times on 20 Posts
Likes Given: 3

Default

one big difference on Guinness that sets it apart from other stouts is the sour component. Ive read that up to 10% of the wort is soured and then pasteurized and added back in.

__________________

Mike in Duluth

Currently on Tap
1. Hefeweizen
2. BM Centennial Blonde
3. LHMS Clone

Pipeline
Next on Tap-Denny Conn Rye IPA
Kegged and aging Ed Worts Apfelwine, Denny Conn BVIP
Fermenters -

bucfanmike is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 03:17 AM   #6
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,694
Liked 1713 Times on 1601 Posts
Likes Given: 1

Default

Quote:
Originally Posted by bucfanmike
one big difference on Guinness that sets it apart from other stouts is the sour component. Ive read that up to 10% of the wort is soured and then pasteurized and added back in.
That's only with the Foreign Extra Stout.
__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2012, 07:57 PM   #7
messersc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Bucharest, Romania
Posts: 26
Default

I can only give you advice as a drinker, not as a brewer. I've never brewed an oyster stout, though I'd like to.

First of all, the phrase "oyster stout" in commercial beers can be misleading because not all all of them contain oysters (I think Marston's Oyster Stout, which is pretty easy to come by, is just water, yeast, hops, and malt. In any case it has no oyster component). So if you're interested in the style because of something you've had in a pub or from the store, then you might want to make sure that it actually had oysters. Even if a beer has (like in the case of Marston's) a sea-themed label, it doesn't necessarily have to have oysters in it.

There is a history of brewing with oysters in beer, though. I know that Dogfish Head has done it (but I don't know when and I think it was just for a festival - I just read about this in the founder's autobiography). I think the Porterhouse, originally from Dublin and now with a location in London (which I got to a year ago) actually uses oysters in the great beer they call Oyster Stout.

I can offer even less help on the actual process side, but I would be surprised if the actual meat were left in the boil for whole minutes. This is just a hunch given the fact that they're usually eaten raw and, if cooked, just cooked for seconds. The shells, I would guess, would be another story. I would think that whatever salts/minerals would come off the shell would be the main flavor imparted from those, and it might take more time to get a serious impression from them.

__________________
messersc is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2012, 09:10 PM   #8
southernhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 17
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thanks Messersc,

I got the idea after watching an episode from Drinking Made Easy (formerly known as Three Sheets) in Ashville NC when he visited the Oyster House Brewing Co.

__________________

More Beer More Cheers!!!

southernhomebrewer is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2012, 09:38 PM   #9
McGarnigle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: NYS
Posts: 1,741
Liked 36 Times on 32 Posts
Likes Given: 11

Default

Harpoon's Oyster Stout is the easiest one to find (at least for me). They use actual oysters. They give it a very mineral-y taste.

http://www.harpoonbrewery.com/index.cfm?pid=28516&cdid=142531

__________________
McGarnigle is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2012, 12:52 PM   #10
Geohound
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Draper, Utah
Posts: 45
Likes Given: 5

Default

http://www.northernbrewer.com/connect/episode/brewing-tv-episode-48-the-worlds-your-oyster-stout/

Northern brewer guys on brewing TV cover a brewery making an oyster stout. Looks kinda like disgusting to me.
__________________
Skål
Geohound is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How many oysters? Oyster stout 5 gallon. Rugrad02 General Techniques 10 05-09-2013 09:53 AM
Used chocolate stout slurry for a non-chocolate stout beer Locus415 General Techniques 8 02-02-2013 05:48 AM
Stout Dry Hop? hoppybrewster General Techniques 12 04-08-2012 11:11 PM
Making a Breakfast Stout by Adding Coffee to Oatmeal Stout hjd General Techniques 8 10-26-2010 10:20 PM
Let the stout sit??? mroberts1204 General Techniques 7 06-23-2009 02:39 AM