Barnstable Oyster Stout - Beer Recipe - Brewer's Friend

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Barnstable Oyster Stout

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 73 min
Batch Size: 5.7 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (ending kettle)
Hop Utilization: 99%
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday March 2nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter 38 3 59.3%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 14.8%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.7%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.7%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.7%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 3.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 13.4 Boil 60 min 27.1 37.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 12.95 62.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 1 hr.
12 each oysters Other Boil 20 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion 162 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 7.25 29  
Boil off losses -1.83 -7.3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.37 g | 21.5 qt) 5.7 22.8  
Estimated amount in fermentor 5.7 22.8  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Add 12 whole oysters to last 20 min of boil. Oysters came from Barnstable, MA town oyster farm day before brewing.

Fantastic stout, there's a hint of wet oyster shell in the aroma but very tough to pick any out in the flavor. Salty oyster brine simply adds some salt to a stout, enhancing the roasted malt flavor. Would definitely do again, maybe next time with a Tbs of sea salt if I didn't have really fresh oysters.

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  • Last Updated: 2021-04-17 17:04 UTC