Oyster Stout!

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Bigbre04

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Hey all,

I was tasked with working up an Oyster Stout recipe. I have never brewed this style. I have been reading all over the place about this (including @Sunfire96 post a few years ago https://www.brewersfriend.com/homebrew/recipe/view/1239019/beginners-oyster-stout). Personally I am leaning towards just salting it to taste post fermentation, but i may be required to actually include oysters...this is a pilot batch that would eventually be worked up to a 30bbl contract batch.

This is where i am at with the recipe
https://www.brewersfriend.com/homebrew/recipe/embed/1526364

I love my current stout. So I used it as a framework, reducing the ABV and the amounts.
https://www.brewersfriend.com/homebrew/recipe/embed/1437455

I have SO many questions...
Oysters or just a salt addition post fermentation?

Dry Stout or a more standard american stout?

IF i do end up using oysters(very much not my first choice) i assume that i would add them into the kettle and boil them?

Oyster shells, meat, brine????? Seems like a lot of variables. PLUS Allergy risks.


Any and all opinions would be appreciated!
 
I do know Port City Brewery used shells as a mineral addition for the mash water. And they used the meat in the boil.
I was skeptical but it was pretty good with a slight brine taste
 
The one I had locally was a 7%er. I want to say the newer versions are bigger, like Imperial big. They used the shells from an oyster restaurant across the street.
 
The beer I had had the allergy risk clearly labeled on the menu.
 
I suspect shells alone would qualify it, maybe a bit of salt too, or some real ocean water. A local restaurant can give you empty shells, for a 2-bbl batch a couple dozen would work I think, and slightly crushing them will boost ‘shell’ efficiency.

Actual meat won’t hurt but I wouldn't. Eww!
 
Well mine is based on an oyster stout brewed by Devil's Purse Brewing in Dennis on Cape Cod. Ive used the Chatham oysters and local CT oysters.
I shuck and eat the oysters and freeze the shells that still have some meat on them. I don't add salt and none of the Oysters stout I've had has salt. It's not appropriate for the style in my opinion. The calcium gives it a nice mouthfeel. You shouldn't taste oysters or sea water.
Check this out
 
So i spoke with several local brewers, the consensus is generally not to use the meat. The only thing that adding the actual shells brings to the table is some salt, calcium, and shellfish allergy hazard. For scale and repeatability I am gonna use just a handful of shells(think 6 shells) for a 2bbl batch and salt it to taste post fermentation. I will likely not add them on a large scale batch, i need to do more research on that.

My reasoning(confirmed the brewers who i spoke with about this):
-I dont want more calcium then i currently have(beach town water w/o filtration)
-This will hopefully be scaled up for distribution(30bbl batch contracted brewed).
-Contamination with shellfish requires a full cleaning of the brewhouse. I am not sure what the TTB(feds) will require for labeling if we have shellfish in the beer. Plus this will add an extra cost for the contract brew.

recipe wise, I think that i am gonna lean towards the Oatmeal stout vs the Dry stout. I have a stout on draft right now so maybe ill bring in some people and salt it and see how it goes, if it goes well i might just run my normal stout recipe????

alot of things to consider, likely several versions of this guy in my future before we scale it up.
 
how many liters is 2bbl? isn't a barrel like 30 gallons
 
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I use 12/ 1/2 shells in 5 gallons Some meat is still on them. Shellfish allergy may be a concern but contamination? Your putting them in the boil I hope. If you clean the shells it is a oyster stout in name only.
 
Brew Cat said:
I use 12/ 1/2 shells in 5 gallons Some meat is still on them. Shellfish allergy may be a concern but contamination? Your putting them in the boil I hope. If you clean the shells it is a oyster stout in name only.
Click to expand...
2bbls is 62gals(finished beer), i go into the fermenter with about 76 gal(304L).

Contamination from a shellfish allergy standpoint. Plus one of the brewers i spoke to talked about how gross cleaning the kettle out was after using the whole oyster(30bbl system).

The shells that i would get are extremely clean, so i wouldn't have to clean them more then just a quick rinse.
 
Bigbre04 said:
2bbls is 62gals(finished beer), i go into the fermenter with about 76 gal(304L).

Contamination from a shellfish allergy standpoint. Plus one of the brewers i spoke to talked about how gross cleaning the kettle out was after using the whole oyster(30bbl system).

The shells that i would get are extremely clean, so i wouldn't have to clean them more then just a quick rinse.
Click to expand...
That's what I thought so 6 shells in 62 gallons
 
Traditionally the base for this beer would be a dry stout, preferably medium strength. The shells, and brine, add minerals and salinity and are crucial to the flavor profile of this style.

If it were me and I ordered an oyster stout at a brewpub and found out there were only 6 shells per 60 gallons I'd be disappointed. This is a fun, gimmicky style these days that still results in a delicious, very drinkable beer. If you can't lean in to the spirit of the style, what's the point? Just brew your Oatmeal stout and call it a day. My 2 cents.

If your contract customer is adamant on the style being called an Oyster stout, then you're going to need to address the allergy issue no matter what. You have to declare 6 shells, or 60, so I think you should try for a genuine, authentic recipe.
 
Brew Cat said:
yeah I looked at Sunfires recipe. That'll work. Have you brewed it? Not a heck of a lot different than mine considering he uses whole oysters. Some people throw the oysters in and cook them and eat them
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I've brewed this for St Patrick's for the last 3 years. It's one of my favorite personal recipes. Because I started with a small batch size, I went with whole oysters in the boil. I did in fact eat them afterwards. Very bitter and sickly sweet at the same time :D I will brew it again in early 2025 but probably just throw the oyster meat out afterwards...
 
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