Brewer's Notes
BIAB in 40 litre urn. Mashed at 67 degrees, mashout at 78. 2 Kgs of *fresh* oyster shells inserted in the urn at the end of the boil for 1 minute to simulate the effect of filtering the hot wort over a bed of oyster shells, then the urn was emptied into a cube to cool overnight. Fermented at 18 degrees for 14 days, then put into keg and gassed up. The smell during fermentation started out quite 'like the sea', but became far less noticeable at the end of fermentation. Tasting the stout each week after it was kegged, the taste started out very roasty with a noticeable taste that seemed like calcium from the shells. Over 6 weeks in the keg, this abated to leave a smooth, heavy roast flavoured stout with a hint of 'something'. Beersmith shows a colour of 61 EBC and 38 IBU's.
Malt & Fermentables
| 4.75 kg | Weyermann Munich I |
| 0.5 kg | Weyermann Caramunich II |
| 0.45 kg | JWM Roast Barley |
Hops
| 20 g | Goldings, East Kent (Pellet, 5.0AA%, 60mins) |
| 20 g | Northern Brewer (Pellet, 8.5AA%, 60mins) |
| 10 g | Northern Brewer (Pellet, 8.5AA%, 30mins) |
| 10 g | Goldings, East Kent (Pellet, 5.0AA%, 30mins) |
Yeast
| 100 ml | Lallemand - Nottingham Yeast |
Misc
| 0.5 tablet | Whirfloc |