Mmmmm....bivalves....

[j1laskey]

I just picked up 6 fresh oysters from Turner's Seafood in Melrose MA...2 Katama Bay, 2 Barnstable, and 2 Damariscotta....these bad boys will be in my wort by the end of the day.:rockin:

 

[riverfrontbrewer]

Without the full recipe and pics I call shananigans!

 

[GilaMinumBeer]

Without the full recipe and pics I call shananigans!

That Irish Pub closed months ago. Now it's completely different! they call it O'flannigans.

 

[j1laskey]

I will post pics later when I shuck them...but here the recipe I will be working with...
--------------------------------------------------------------------------
Wham Bam in the Clam Stout
--------------------------------------------------------------------------

General
--------------------------------------------------------------------------
Category: Stout
Subcategory: American Stout
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 12.30 lbs.
Total Hops: 2.0 oz.
Calories (12 fl. oz.): 299.2
Cost to Brew: $57.50 (USD)
Cost per Bottle (12 fl. oz.): $1.08 (USD)

Ingredients
--------------------------------------------------------------------------
2 lbs. American 2-row
.5 lbs. American Black Patent
.5 lbs. American Chocolate Malt
1 lbs. Crystal Malt 60°L
1 lbs. Roasted Barley
3.3 lbs. Dark Liquid
3 lbs. Dry Dark Extract
1 lbs. Oats Flaked
1.5 oz. Fuggle (Pellets, 4.00 %AA) boiled 60 minutes.
.5 oz. Fuggle (Pellets, 4.00 %AA) boiled 40 minutes.
1 tsp Irish Moss (not included in calculations)
2 tsp Yeast Nutrient (AKA Fermax) (not included in calculations)
Yeast: White Labs WLP004 Irish Stout

Notes
--------------------------------------------------------------------------
Six New England Oysters will be added to the wort with 15 mins remaining
in the boil time. (2 Katama Bay, 2 Barnstable, and 2 Damariscotta).

Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.075
Terminal Gravity: 1.018
Color: 36.60 SRM
Bitterness: 35.2 IBU
Alcohol (%volume): 7.5 %

 

[robtotten]

I love stouts, and I really love oysters, but I just don't get it. I would try a pint, but I wouldn't make five gallons of it!

 

[the_bird]

It's the umami, isn't it? That "fifth flavor," the savoriness. That's the rationale I've heard for oyster stouts.

 

[starrfish]

mmm oyster stout!.

For those who have never tried these, do so! They're great! You won't get any seafood taste or aroma in here, but that's probably a good thing... expect some extra head retention, and body.

http://en.wikipedia.org/wiki/Stout (last listing under Stouts)

Not suitable for vegetarians! LMAO!

http://www.boston.com/yourtown/news/hingham/2010/02/oyster_stout.html

Let me know how it comes out. I can get some decent oysters here in SC

 

[jfr1111]

I wonder if you could get the same mouthfeel and taste with GOOD oyster suace (not the crap full of MSG and preservatives).

 

[riverfrontbrewer]

J1-

Where did the number of oysters come from? Or is this totally experimental?

Thanks

 

[j1laskey]

Totally experimental. I saw a recipe posted here, from a BYO recipe, tweaked it a tiny bit. That recipe called for 10oz of canned oysters with the brine. Turner's Seafood has some of the best seafood in the Boston area so there was no way I was going to put canned oysters in, plus it was an excuse to sit at the raw bar and have some oysters, and steamers, with a Victory Feist Lager....I am steeping grains now, I will shuck these guys in about an and hour or so...pics to follow....and the best oyster stout was Harpoon's 100 barrel series...oh I miss that...

 

[bovineblitz]

I wonder if you could get the same mouthfeel and taste with GOOD oyster suace (not the crap full of MSG and preservatives).

Doubt it, there's waaay too much salt

 

[Fritztheelephant]

You won't get any seafood taste or aroma in here

If you don't have seafood taste or aroma, what is the purpose of using three varieties of high quality oysters? I'm not questioning the statement...just the rationale to the choice of oysters.

 

[j1laskey]

The three types of oysters were what the raw bar had on tap that night..11 bucks for 6 oysters...i can live with that...usually the raw bar has all Massachusetts oysters...but at this time the Damariscotta come from Maine...the point of using oysters is really for head retention, a fuller body, and maybe some mineralization...and not to mention ...its really trendy...

 

[Mermaid]

aieeeeee :cross:

Some fairly local brewery did an oyster stout in the Spring. That thing was foul for drinking, but would have been great in a seafood stew, or any type of sauce for that matter.

I keep thinking that oyster stouts are like pizza beer:

http://www.mammamiapizzabeer.com/main.php

(saw that freak of nature in a Binny's in greater Chicagoland)

Still, I do get the umami thing. I eat all sorts of things that probably taste foul to other people (natto, for example), so... brew on, fellow New Englander, let us know how it turns out.

 

[j1laskey]

So time will tell...