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General Category => Beer Recipes => Topic started by: micsager on August 24, 2012, 08:54:28 PM

Title: OK, don't laugh too hard
Post by: micsager on August 24, 2012, 08:54:28 PM
As many of you know, we jsut opened a nano brewery, production only. 

The name of our comapny is "Dungeness Brewing Company" as we started out homebrewing about a mile from the Dungeness River in Dequim, WA.  And, the dungy is quite popular here. 

Anyway, a town about 50 miles away (Port Townsend) has a Strangebrew fest every winter.  It's a blast of a weekend.  Very strange beers on top from area breweries.  From a hellfire pepper to orange creamcycle, rootbeer flavored beer, a Salt and Pepper beer.  Just very wierd stuff.  Some are actually pretty good.  LOL

Anyway, my little pee brain thought of brewing a crab flavored beer.  I've seen recipes for a bacon beer, so why not.  A quick search found one guy thinking of using salt free Old Bay, yet no crab.  That does make sense, but wondering what someone else might offer. 

(OK, you can laugh a little bit......)
Title: Re: OK, don't laugh too hard
Post by: hoser on August 24, 2012, 09:05:40 PM
I imagine it would be like brewing an oyster stout, no?  I say go for it!
Title: Re: OK, don't laugh too hard
Post by: narvin on August 24, 2012, 09:30:18 PM
www.ratebeer.com/beer/stillwater-olde-bay-saison/155718/
Title: Re: OK, don't laugh too hard
Post by: erockrph on August 24, 2012, 10:35:08 PM
That's funny, I had a thought today about brewing a sushi lager with nori and sake. The thought of adding crab to make a California roll beer crossed my mind, but I just can't bring myself to add meat to my beer...
Title: Re: OK, don't laugh too hard
Post by: punatic on August 25, 2012, 03:16:53 AM
At the 1996 NHC in New Orleans one of the Crescent City guys made a mudbug beer for the keg-only competition.  IIRC he boiled a batch of crawfish with no spices in the water, then used that water to brew an all grain batch.  It really tasted like mudbugs.  I had one glass.  It was pretty cool.  A second glass was not tempting though.  It wasn't a session beer. :P
Title: Re: OK, don't laugh too hard
Post by: tschmidlin on August 25, 2012, 07:47:18 AM
Mic, cook your crabs, eat the meat, then throw the shells in for the last 5 minutes of the boil.  It will get you the flavor without wasting the crab meat.  Don't use Old Bay, that stuff is great on blue crabs but I think it would ruin Dungeness.
Title: Re: OK, don't laugh too hard
Post by: punatic on August 25, 2012, 08:48:35 AM
I use Zatarain's liquid crab boil.  You can add it drop-wise until you reach the desired spice level.

However, I would not use it for a crab beer. Any crab boil is way too spicy.   Tom's idea about boiling shells is a good one.  Lots of flavor in them shells.

BTW it's good to see you chiming in again Tom.  Vacation?
Title: Re: OK, don't laugh too hard
Post by: jeffy on August 25, 2012, 01:39:40 PM
I use Zatarain's liquid crab boil.  You can add it drop-wise until you reach the desired spice level.

However, I would not use it for a crab beer. Any crab boil is way too spicy.   Tom's idea about boiling shells is a good one.  Lots of flavor in them shells.

BTW it's good to see you chiming in again Tom.  Vacation?

I know this one!  He is, as am I, frustrated that the "new" button doesn't work on anything but IE, so he only looks at the forum once a day at the very end of the day.
Title: Re: OK, don't laugh too hard
Post by: denny on August 25, 2012, 03:37:58 PM
As many of you know, we jsut opened a nano brewery, production only. 

The name of our comapny is "Dungeness Brewing Company" as we started out homebrewing about a mile from the Dungeness River in Dequim, WA.  And, the dungy is quite popular here. 

Anyway, a town about 50 miles away (Port Townsend) has a Strangebrew fest every winter.  It's a blast of a weekend.  Very strange beers on top from area breweries.  From a hellfire pepper to orange creamcycle, rootbeer flavored beer, a Salt and Pepper beer.  Just very wierd stuff.  Some are actually pretty good.  LOL

Anyway, my little pee brain thought of brewing a crab flavored beer.  I've seen recipes for a bacon beer, so why not.  A quick search found one guy thinking of using salt free Old Bay, yet no crab.  That does make sense, but wondering what someone else might offer. 

(OK, you can laugh a little bit......)

Not to say that it isn't weird, but it's been done.  A couple years ago John Maier decided to brew a batch of oyster stout.  Not to be outdone, Nate Sampson (at the time brewer at the Eugene City Brewery/Rogue) made a Dungeness crab porter.  It was....interesting.  Get in touch with me if you want his email to ask him about it.
Title: Re: OK, don't laugh too hard
Post by: denny on August 25, 2012, 03:39:24 PM
I use Zatarain's liquid crab boil.  You can add it drop-wise until you reach the desired spice level.

However, I would not use it for a crab beer. Any crab boil is way too spicy.   Tom's idea about boiling shells is a good one.  Lots of flavor in them shells.

BTW it's good to see you chiming in again Tom.  Vacation?

I know this one!  He is, as am I, frustrated that the "new" button doesn't work on anything but IE, so he only looks at the forum once a day at the very end of the day.

FWIW, I've been keeping in touch with the IT staff about this.  They did a couple tests last week and have a plan of action.  Finally....
Title: Re: OK, don't laugh too hard
Post by: tschmidlin on August 26, 2012, 06:48:20 AM
I use Zatarain's liquid crab boil.  You can add it drop-wise until you reach the desired spice level.

However, I would not use it for a crab beer. Any crab boil is way too spicy.   Tom's idea about boiling shells is a good one.  Lots of flavor in them shells.

BTW it's good to see you chiming in again Tom.  Vacation?

I know this one!  He is, as am I, frustrated that the "new" button doesn't work on anything but IE, so he only looks at the forum once a day at the very end of the day.
This is, in fact, the truth.  Well, that and I'm having a really busy summer.  There was some vacation in there, a bunch of work, some brewing.  I cleaned 8 carboys today, and there's 8 lbs of pork butt smoking over pecan wood right now (it's only up to 178F, I'll be up a while) so there's that ;D

By the time I check the forum at night either the questions have been answered or there's too much to read so I skip through a lot.  But putting dungeness crab in beer would be a crime, I couldn't let Mic do it. ;)
Title: Re: OK, don't laugh too hard
Post by: alcaponejunior on August 26, 2012, 10:54:35 PM
Anything with old bay seasoning and crabs is a GO if you ask me.  It's like going to the crab shack and ordering a beer all in the same step. 
Title: Re: OK, don't laugh too hard
Post by: micsager on August 27, 2012, 03:01:40 PM
I use Zatarain's liquid crab boil.  You can add it drop-wise until you reach the desired spice level.

However, I would not use it for a crab beer. Any crab boil is way too spicy.   Tom's idea about boiling shells is a good one.  Lots of flavor in them shells.

BTW it's good to see you chiming in again Tom.  Vacation?

I know this one!  He is, as am I, frustrated that the "new" button doesn't work on anything but IE, so he only looks at the forum once a day at the very end of the day.
This is, in fact, the truth.  Well, that and I'm having a really busy summer.  There was some vacation in there, a bunch of work, some brewing.  I cleaned 8 carboys today, and there's 8 lbs of pork butt smoking over pecan wood right now (it's only up to 178F, I'll be up a while) so there's that ;D

By the time I check the forum at night either the questions have been answered or there's too much to read so I skip through a lot.  But putting dungeness crab in beer would be a crime, I couldn't let Mic do it. ;)

LOL.  Thanks Tom.

But you know over here we have more Dungy's than we know what to do with.  Just this past weekend, we got 15 more in the freezer.  And we still got about a month left of the season......  I can't believe they sell them for $20 a piece at Pike Place.   
Title: Re: OK, don't laugh too hard
Post by: punatic on August 27, 2012, 03:09:53 PM

But you know over here we have more Dungy's than we know what to do with.  Just this past weekend, we got 15 more in the freezer.  And we still got about a month left of the season......  I can't believe they sell people buy them for $20 a piece at Pike Place.

Fixed it for you.
Title: Re: OK, don't laugh too hard
Post by: micsager on August 27, 2012, 03:24:24 PM

But you know over here we have more Dungy's than we know what to do with.  Just this past weekend, we got 15 more in the freezer.  And we still got about a month left of the season......  I can't believe they sell people buy them for $20 a piece at Pike Place.

Fixed it for you.

LOL.  Good call dude
Title: Re: OK, don't laugh too hard
Post by: tschmidlin on August 27, 2012, 10:51:03 PM

But you know over here we have more Dungy's than we know what to do with.  Just this past weekend, we got 15 more in the freezer.  And we still got about a month left of the season......  I can't believe they sell people buy them for $20 a piece at Pike Place.

Fixed it for you.

LOL.  Good call dude
But they're worth $20.  It's so, so good.  And that's cheaper than a ferry ride out to your neck of the woods Mic :)
Title: Re: OK, don't laugh too hard
Post by: Jimmy K on August 28, 2012, 02:18:00 PM
If you've ever picked a blue crab, $20 for a dungeness is money well spent.
 
Unless you're from Maryland...
Title: Re: OK, don't laugh too hard
Post by: Jimmy K on August 28, 2012, 02:20:04 PM
I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.
Title: Re: OK, don't laugh too hard
Post by: denny on August 28, 2012, 02:50:34 PM
I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.
Title: Re: OK, don't laugh too hard
Post by: Jimmy K on August 28, 2012, 02:52:03 PM
I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.

That's what the butter and salt is for!
Title: Re: OK, don't laugh too hard
Post by: micsager on August 28, 2012, 03:40:35 PM
I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.

Pike Brewing Company in Seattle brewed a "salt and pepper" beer for the strangebrew fest I mention a couple years ago.  It was very good.  I spent lots of tokens at their booth.   
That's what the butter and salt is for!
Title: Re: OK, don't laugh too hard
Post by: punatic on August 29, 2012, 07:49:16 AM
...popcorn in the mash,

Funny, we've been discussing using popcorn instead of cracked corn in the mash on another forum I frequent.
Title: Re: OK, don't laugh too hard
Post by: micsager on October 15, 2012, 03:19:08 PM
Well, we brewed this beer yesterday.  Very freaky stuff.  And I felt pretty strange cleaning the crab with a brush to get all the sand and barnacles off.  Anyway, the crab we're about 6 hours from sea to boil pot.  We put 4 pretty big ones, in the boil with about 20 minutes left on a ten gallon batch.  Added two tsp of Old bay, some irish moss.  (OK, alot of irish moss) and it's now fermenting.........

Hit an OG of 1.066, but should have been just a bit higher.  Tasted the wort out of the test tube, and it seemed OK.  Not so crabby though.  hmmmmm.

Well, this is test batch #1. 
Title: Re: OK, don't laugh too hard
Post by: gmac on October 15, 2012, 03:26:37 PM
Is the fermenter opening big enough that you can "Dry Crab"?

Seriously though, you may need to make a crab broth and blend at bottling to get any crabbyness. 
Title: Re: OK, don't laugh too hard
Post by: micsager on October 15, 2012, 03:46:53 PM
Is the fermenter opening big enough that you can "Dry Crab"?

Seriously though, you may need to make a crab broth and blend at bottling to get any crabbyness.

I suppose we "could" dry crab???? 

Thanks for the suggestion on the crab broth. 
Title: Re: OK, don't laugh too hard
Post by: tschmidlin on October 15, 2012, 03:57:23 PM
Did you at least taste the crab?
Title: Re: OK, don't laugh too hard
Post by: micsager on October 15, 2012, 04:09:03 PM
Did you at least taste the crab?

Oh yea, Kelly made these crab "things"  She cleaned all the meat out, mixed with some cheese and other stuff, put them on toasted buns, and in the oven for a few.  Very tasty

And that was dinner last night.  Even my 2 year old grandson loved those. 
Title: Re: OK, don't laugh too hard
Post by: tschmidlin on October 16, 2012, 07:48:48 AM
Good - at least you didn't waste the crab.  Tell Kelly hi. :)
Title: Re: OK, don't laugh too hard
Post by: micsager on October 30, 2012, 08:15:27 PM
Well, we brewed this beer yesterday.  Very freaky stuff.  And I felt pretty strange cleaning the crab with a brush to get all the sand and barnacles off.  Anyway, the crab we're about 6 hours from sea to boil pot.  We put 4 pretty big ones, in the boil with about 20 minutes left on a ten gallon batch.  Added two tsp of Old bay, some irish moss.  (OK, alot of irish moss) and it's now fermenting.........

Hit an OG of 1.066, but should have been just a bit higher.  Tasted the wort out of the test tube, and it seemed OK.  Not so crabby though.  hmmmmm.

Well, this is test batch #1.

OK guys, this beer turned out very tasty.  Needs to age a bit for sure.  But, the initial tasting says it turned out real good.  The amazing part is the head on this beer.  I bet I could stand on it.  (and for those of you I've met, you know I'm not a small guy, LOL.

Anyway, we're gonna have a few folks from our local club, and see what they think.  We brewed a ten gallon batch, so we have one for tasting, and looks like we have our first beer for the strangebrewfest. 

Next is a Tabasco/chocalate stout, and rhubarb IPA.  If anyone ahs a recipe for the stout, I'd love to hear from you.  Another microbrewery in the area brews a rhubarb IPA.  I'll check with them to see if they plan to bring one to the strangebeerfest.  If not, we will.  But, it was his idea, so he get's first shot at it.