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Old 10-06-2006, 05:19 AM   #1
gonzoflick's Avatar
May 2006
Orlando, FL
Posts: 466
Liked 2 Times on 2 Posts

Saw this recipe on BYO and couldnt resist. I looooove oysters and seafood in general. From what I've read the oyster taste doesnt make it until the end product. But you get some salitness/seawater hints in the stout...should be fun

Anyone here had Oyster Stout?

Black Pearl Oyster Stout

9.0 lbs. (4.1 kg) 2-row pale malt
0.5 lb. (0.22 kg) flaked oats
1.0 lb. (0.45 kg) roasted barley
0.5 lb. (0.22 kg) chocolate malt
0.25 lb. (0.11 kg) black patent malt
10 oz. can raw oysters (and brine)
1 tsp. Irish moss
8.6 AAU Fuggles hops (60 mins)
(1.5 oz./43 g of 5.7% alpha acids)
4.3 AAU Fuggles hops (20 mins)
(0.75 oz./21 g of 5.7% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs
WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash grains for 45 minutes at
152 °F (67 °C). Boil wort for 120 minutes. Add hops at times indicated. Add oysters and Irish moss with 15 minutes left. Cool wort. Transfer to fermenter, leaving oyster bits behind. (Don’t eat the oysters, Joe and Jim say they taste terrible.) Aerate, pitch yeast and ferment at 68 °F (20 °C).

Extract with grains option:
Replace 2-row pale malt with 14 oz. (0.40 kg) Briess Light dried malt extract, 3 lbs. 14 oz. (1.8 kg) Muntons Light liquid malt extract and 2.0 lbs. (0.91 kg) 2-row pale malt. In a 3 gallon (11 L) or larger stock pot, heat 1.6 gallons (6 L) of water to 163 °F (73 °C). Placed crushed grains and flaked oats in a large steeping bag and submerge bag in this hot water. Maintain temperature at 148–153 °F (64–67 °C) for 45 minutes. While grains mash, heat one gallon (3.8 L) of water to 170 °F (77 °C). Remove grain bag from steeping pot and place in colander over stock pot. Rinse grains with 0.75 gallons (2.8 L) of water from brewpot. Combine “grain tea” and dried malt extract with remaining hot water in brewpot and heat to a boil. Boil 60 minutes, adding hops at times remaining indicated in recipe. With 15 minutes left in the boil, add liquid malt extract, oysters and Irish moss. Stir thoroughly to dissolve extract. (Keep the clock running even though it will take a few minutes for the wort to resume boiling.) Cool wort and transfer to fermenter, leaving oyster bits behind. Add water to make 5 gallons (19 L). Aerate, pitch yeast and ferment at 68 °F (20 °C).
Primary: Fullers ESB Clone
Secondary: Hierra Sevada Pale Ale
Bottled: NOTHING

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Old 10-06-2006, 05:34 AM   #2
Beer is good
Aug 2006
Posts: 293
Liked 19 Times on 15 Posts

well that sure does sound awful, then again I hate seafood.... haha

can I make steak beer?

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Old 10-06-2006, 12:44 PM   #3
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

mmmmmmmmmmmmmmm, steak beer
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

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Old 10-06-2006, 12:50 PM   #4
BootYtRappeR's Avatar
Sep 2005
Lewisville, NC
Posts: 295

if you are really going to try this I would leave the oysters out and just use the brine. save the oysters for hot sauce and crackers.
Secondary: PRA
Bottled/Kegged/Conditioning: Munich Dunkel Ale
Up Next:

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Old 10-06-2006, 01:59 PM   #5
Beer is good
Aug 2006
Posts: 293
Liked 19 Times on 15 Posts

can't animal products go rancid if you dump them into beer? humm...

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Old 10-06-2006, 02:10 PM   #6
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

Papazian DOES have a recipe for chicken beer in The Complete Joy, though he does claim that he's never had the balls to actually try it...
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 10-06-2006, 02:41 PM   #7
Beer is good
Aug 2006
Posts: 293
Liked 19 Times on 15 Posts

ah yes I recall that now... just the thought makes me want to puke!

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Old 10-06-2006, 02:56 PM   #8
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

I used to think it must have been a VERY brave man or woman who first ate an oyster, clam, snail, etc., but then it occurred to me that it was probably some small kid who was used to placing all kinds of crap in his or her mouth.

When the parents noticed they didn't die they must have tried it too. Just my thoughts...
HB Bill

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Old 10-06-2006, 03:12 PM   #9
Sep 2006
Posts: 695
Liked 6 Times on 6 Posts

So what the thought process like Clamato? This stout is missing something. I know, it needs oysters.

Sounds nasty to me. But I'm also allergic to shell fish.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

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Old 10-07-2006, 01:03 PM   #10
Sep 2006
Posts: 21

the ramshead brewery/tavern here in annapolis serves a beer they call "oyster stout". i just assumed that it was called this because it goes really, really well with fried oysters on a cold day.

the possibility of it being made WITH oysters had not occurred to me. i'll have to ask them next time i'm there.

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