10/27/2018 – Brew day

5 gallon batch

8 lbs – Maris Otter malt
2 lbs – Flaked Barley
1 lb – Flaked Oats
1 lb – Chocolate malt
0.5 lbs – Rauch malt
0.5 lbs – Carafa III (debittered black) malt
0.5 lbs – 120 L Crystal malt
1 oz – Fuggle hops (60 min – 4.3% AA)
1 oz – Glacier hops (60 min – 4.4% AA)
96 – Osprey Point Malpeque Oyster shells (60 min)
1 pint – Oyster liquor (60 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)

We ate all the meat raw. Eating excellent raw oysters was the primary goal… the beer experiment was a secondary use

O.G. – 1.056
14,5 degrees Brix

Fermented at 68 degrees F using WLP001 – California Ale Yeast

 

11/10/2018 – Kegged

F.G. – 1.012
7.2 degrees Brix
5.8% ABV