Oyster Stout - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Oyster Stout

Thread Tools
Old 06-27-2012, 02:08 AM   #11
Feb 2011
myrtle beach, South Carolina
Posts: 8

Made one back over the winter. It was our best brew to date. Came up with a good pm stout recipe then added 7 oysters and four shells in a paint strainer for the last fifteen minutes of the boil. Going to do one again once oyster season comes back to the sc coast. Will prob use a few more oysters as most of the flavor I believe was derived from the shell it was mineraly

Reply With Quote
Old 07-01-2012, 01:39 PM   #12
Maltose's Avatar
May 2010
Frederick, MD
Posts: 471
Liked 2 Times on 2 Posts

I add sea salt at the beginning of the boil and then whole oysters at 15m.

Reply With Quote
Old 07-01-2012, 02:20 PM   #13
Aug 2011
Bucharest, Romania
Posts: 26

Originally Posted by Maltose View Post
I add sea salt at the beginning of the boil and then whole oysters at 15m.
So cool!! How perceptible is the difference between table salt and sea salt in beer? I've never brewed with sea salt.

Also, can you give any pointers about amounts to use? Do you need to take into account any sea salt that could be on the shells?

Reply With Quote
Old 07-02-2012, 03:23 AM   #14
Sep 2011
Philadelphia, PA
Posts: 175
Liked 3 Times on 3 Posts

Disclaimer: I'm not a marine biologist or food scientist or anything, and I've never brewed an oyster stout. So this is just speculation from a homebrewer, professional chef, and a guy who grew up in an area where the biggest event of the year was the Urbanna Oyster Festival.

From the couple of actual oyster stouts I've had, they have a slight meaty and briny character. That's the big difference in the different varieties of oysters, the brininess. I think this is the minerally character described earlier. The levels that would be added from the oysters would depend greatly on the waters they come from (more pronounced when from cooler waters is a decent enough rule of thumb). I would add the oysters and the oyster liquor (the juice that's inside the shell) at the beginning of the boil to fully extract this quality. Oysters are generally eaten raw or through quick cooking methods to prevent them from getting too chewy, not to preserve the flavor.

I don't think that shells would really add anything except maybe a little flavor from the the adductor muscle still being attached. When you add calcium carbonate (chalk) to the liquor, how do you usually add it? In powder form, and it's still pretty had to get it to dissolve.
Peace and bacon grease

Reply With Quote
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 06:48 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

Forum Jump