Rogue Ale’s Mojo’s Export Stout

November 5, 2018 9:07 pm Published by

John Maier of Rogue Ales & Spirits shares his 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.”


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: Wyeast 1581-PC Belgian Stout

  • Ferment at 65 °F (18 °C)

More Recipes to Come

All season we’ll be introducing homebrew recipes that come directly from brewers who partner with us at Wyeast. Each recipe is specifically crafted by a pro for our Robust & Ruddy Private Collection release.  These strains are only available for homebrewing now through December 2018.


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