04/15/2007: "Brewblogue: Polyp Porter"Listening to: nothing
Current mood: sleepy
Water: 7 gallons mystery tap water
- 1lb. British Dark Crystal
- 1lb. Black Patent
- 1/4lb. Carapils
- 1/4lb Special Roast
Extract: 11lbs. liquid pilsner extract
Yeast: 1 vial WLP004 - Irish Ale
- 2oz. 4.5%AA Fuggle @ 60min
- 1oz. 4.5% Fuggle @ 15min
- 10oz jar of raw oysters in brine @ 15min
- 1tsp. Irish Moss @ 15min
90 minute boil as usual, etc. I've been wanting to do this beer for awhile now. When I tasted the wort, the oysters hadn't really contributed to the flavour significantly but what I'm hoping for is a nice bit of oceanyness in the finish. At any rate, based on the wort I think that if the yeast doesn't have too many problems with the high gravity, this stuff is gonna be dyn-o-mite.
Replies: 3 Comments
Well since I didn't taste the wort I can't really say anything about this beer with any amount of authority, but the whole concept is so odd. And apparently some of the oysters just melted away into the beer. Yuck!
[Lynnea] on Monday, April 16th
When I tried Rogue's oyster stout, I think the only difference I noticed from a standard stout was a vague saltiness. Don't know how that would back-translate to a wort, but the salt might come out more once the sugars ferment out. But if you really did put all the brine in there, you might want to watch the yeast activity on this one. That much salt might inhibit yeast metabolism...
[Zac] on Monday, April 16th
Wait...are you actually finally reading House of Leaves?
[mary] on Tuesday, April 17th