John Maier of Rogue Ales & Spirits Export Stout
John Maier of Rogue Ales & Spirits Export Stout Homebrew Recipe
November is here and this month we are sharing Mojo’s Export Stout recipe by John Maier, brew master at ROGUE ALES & SPIRITS. Brew it with Wyeast’s ROBUST & RUDDY PRIVATE COLLECTION November feature strain: 1581-PC BELGIAN STOUT. This yeast is versatile, excellent for the malty sweetness and notes of caramel typically found in Export Stouts. Brew into the autumn season with this legendary brewer’s private recipe.
John Maier is the brew master for one of Oregon’s premier breweries, Rogue Ales & Spirits. Maier created the first beer for Rogue Ales in 1989 in the small coastal town of Newport. 27 years later he’s still brewing some of the most innovative, award winning craft beers in the business. His dedication, passion and creativity are unparalleled, proven by his most monumental achievement yet – his 20,000th brew, aptly named “20,000 Brews by the Sea.”
Homebrew Recipe
MOJO’S EXPORT STOUT
Style: Export Stout
Starting gravity: 1.072
Final gravity: 1.015
8% ABV
52 IBU
92 SRM
Fermentables
- 70% Great Western 2 Row Base Malt
- 22% Simpson’s Naked Oats
- 6% Baird Roasted Barley
- 2% Weyermann Carafa Special
- Mash temperature 148 °F (64 °C) for 60 min
Hops
- 100% Idaho 7 pellets 13.2%
- 50% of hops added at boil
- 25% of hops added at 60 minutes
- 25% of hops added at 80 minutes
- 90 minute boil
Yeast
- Ferment at 65 °F (18 °C)