Oyster Stout!

Bigbre04 · Monday at 7:01 PM

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!

jschein · Monday at 7:40 PM

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

Sandy Feet · Monday at 8:31 PM

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.

Sandy Feet · Monday at 9:25 PM

The beer I had had the allergy risk clearly labeled on the menu.

Brew Cat · 2024-12-03T16:54:49+0000

Yes I brew an oyster stout and it is a favorite. And yes you need to use oysters or shells
<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/1232893" frameborder="0"></iframe>

Donoroto · 2024-12-03T23:15:05+0000

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!

Brew Cat · 2024-12-03T23:48:27+0000

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