Brewed by Harpoon brewer Katie Tame, using Island Creek oyster farmer Skip Bennett’s revered Duxbury Bay oysters, this beer has a rich body and smooth mouthfeel derived in part from a combination of roasted barley and chocolate rye malts. The roasted malt notes blend beautifully with the briny, mineral flavors of the Island Creek oysters. An addition of hops adds some bitterness to balance the malt sweetness. This, the 30th installment of the Harpoon 100 Barrel Series, is best enjoyed with a plate full of Island Creek Oysters.
Interesting but I doubt I would waste any Oysters throwing them INTO the beer
Drinking beer WITH them, certainly…
While I was home to visit the fam in New Jersey, I brought back a couple bottles of Flying Fish’s Oyster Stout. Haven’t tried it yet, but I’m sure I will soon. It’s Exit 1 in their NJ Exit Series. I saw it and said “That’s weird…I have to try it!”
Flying fish adds 100 live (in the shell) oysters to each batch (I think they do 20 bbl batches). Denny is on the money.
The exit series is based on the NJTP, not GSPW. They are not going in sequential order, so it will be even more difficult to figure out where we’ll be when we’re real drunk ;D.
Just this afternoon, I got an e-mail from Flying Fish that they are releasing Exit 4 (Triple with US hops) in six packs and making it a permanent offering.
Flying Fish is pretty good brewery. I can’t say that I love all of their beers, but I love most of them. They are nice guys and good supporters of the local community. The Exit Series beers have been pretty special IMO.
I found this recipe for Oyster Stout on another forum. :-\
Type: All Grain
Date: 3/1/2009
Batch Size: 10.00 gal
Brewer: Reverend JC
Boil Size: 12.04 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 39.46 %
5 lbs 8.0 oz Lager Malt (2.0 SRM) Grain 24.11 %
2 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 12.06 %
2 lbs 12.0 oz Smoked Malt (9.0 SRM) Grain 12.06 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.38 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.38 %
10.9 oz Carafa II (412.0 SRM) Grain 2.98 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 0.57 %
1.00 oz Challenger [6.30 %] (60 min) Hops 10.8 IBU
3.00 oz Goldings, East Kent [4.63 %] (60 min) Hops 23.8 IBU
1.50 oz Goldings, East Kent [4.63 %] (20 min) Hops 7.2 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
16.00 oz Canned Oysters (Boil 15.0 min) Misc
1 Pkgs London Ale (White Labs #WLP013) [Starter 1400 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.73 % Actual Alcohol by Vol: 0.65 %
Bitterness: 41.8 IBU Calories: 43 cal/pint
Est Color: 48.2 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 22.81 lb
Sparge Water: 3.66 gal Grain Temperature: 66.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 28.52 qt of water at 164.5 F 152.0 F
10 min Mash Out Add 15.97 qt of water at 200.7 F 168.0
Indeed. Back home there’s an oyster bar where you can get a bucket of 3 doz for ~$15. The bars made of sloping concrete and you just slide your shells over the bar into a trough. Napkin dispensers are screwed in over your head and you get a squeeze bottle of lemon and hot sauce and a sleeve of saltines when you sit down. I can eat a bucket easy and drink beer the whole time.
My only wish… they served something better than Amber Bock on draft.
Okay I made this Stout in a 5 gallon batch. On brew day I could not find Oysters here in Michigan. In my anger and frustration i tossed in the biol 3 Bhut peppers. Also know as Goast peppers the hottest peppers in the world. The SG stayed the same after 8 days in the primary. Will oils from hot peppers kill the Yeast? Should I dumb this batch or is there a save?
I tend be really careful with Oyster Stout, but only because I’m a vegetarian and don’t eat (or drink) fish.
I do know of one commercial Oyster Stout, made by Marston’s in the UK that does not contain oysters, but was designed to be drunk with oysters. I come from London, and I grew up learning that a) you don’t eat oysters unless they are still alive; b) you should always consume them with something fairly alcoholic to kill the nasties, and that c) the alcohol of choice is champagne if you’re rich, and stout if you aren’t. There are still some oyster places by the river in London where you can get oysters and stout, and I remember trips to the sea as a child where the adults slurped things from shells with potent black brews in hand.
What was your SG? What type of yeast did you use? How old was it and did you make a starter? What temperature has the beer been sitting at? Is the temp fairly consistent or is it subject to large temp swings… There’s a lot of information we need to make a call.
Here’s my attempt though…At this point, I would go get a new packet of dry yeast hydrate it and add that to your fermenter. You’ve invested this much time, might as well see what happens. 8)
Had some friends over yesterday, that have been Home brewing awhile, to help brew aan IPA. They determined that my Stout was mashed way to hot and I got very little sugar from the mash. However, they said the body was good and the hint of spice was differn’t in a good way. They suggested make a new batch of Stout then mix the 2 in secondary. I will let you know
