RecipeDB - Curley's Oyster Stout

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Curley's Oyster Stout

Stout - Irish Dry Stout
All Grain

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

%	KG	Fermentable
	4.75 kg	Weyermann Munich I
	0.5 kg	Weyermann Caramunich II
	0.45 kg	JWM Roast Barley

Hops

Time	Grams	Variety	Form	AA
	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

20L Batch Size

Brew Details

• Original Gravity 1.058 (calc)
• Final Gravity 1.015 (calc)
• Bitterness 45.2 IBU
• Efficiency 65%
• Alcohol 5.59%
• Colour 96 EBC
• Batch Size 20L

Fermentation

• Primary 14 days
• Conditioning 6 days