Davey Jones' Locker Oyster Stout

9 lbs Stout Malt (Malting Company of Ireland) (2.0 SRM) Grain 1 80.0 %
1 lbs Roasted Barley (300.0 SRM) Grain 2 8.9 %
8.0 oz Chocolate (Briess) (350.0 SRM) Grain 3 4.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 4.4 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.2 %
1.70 oz Goldings, U.S. [4.90 %] - Boil 60.0 min Hop 6 27.8 IBUs
0.90 oz Goldings, U.S. [4.90 %] - Boil 20.0 min Hop 7 8.9 IBUs
10.00 oz Oysters & Brine (Boil 15.0 mins) Flavor 8 -
1.0 pkg Pacman (Wyeast Labs #1764) [124.21 ml] Yeast 9 -

Mash at 154 deg for 45 mins with 14.06 qt water
Batch Sparge with 5 gals

A wonderfully unique stout inspired by Harpoon's Island Creek Oyster Stout. Roasty, with the slightest hint of brine and hops in the background. My best stout to date. The only thing that I will change is to up the Flaked Oats to increase the mouthfeel a bit.

Here is a photo

Did you boil the whole oyster? shell and all?

dtfleming said:

Did you boil the whole oyster? shell and all?

Click to expand...

I did not have access to shelled oysters, so I used a container that I bought at Whole Foods. I did dump the brine into the boil along with the oysters. I've read that some breweries do boil the shell along with the oyster. I hope to try that method in the future.

Also, I forgot to mention in the recipe that I added the Roasted Barley, Chocolate Malt, and Black Patent in the last 15 mins. of the Mash.

Thanks, just saw your reply