Recipe: Marcus Baskerville’s Homebrewed Imperial Stout

Baskerville shares this homebrew recipe that was an award-winner for him before he went pro.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.100
FG: 1.030
IBUs: 35
ABV: 9.2%

MALT/GRAIN BILL
14.9 lb (6.8 kg) two-row pale
1.8 lb (816 g) crystal 120L
1.1 lb (499 g) black patent
1 lb (454 g) rice hulls
14.5 oz (411 g) black barley
14.5 oz (411 g) chocolate malt
7.5 oz (213 g) flaked oats

HOPS SCHEDULE
1.2 oz (34 g) Cascade [5.5% AA] at 60 minutes
3 oz (85 g) Cascade [5.5% AA] at 30 minutes

YEAST
White Labs WLP001 California Ale

DIRECTIONS
Mill the grains and mash at 155°F (68°C), at a ratio of 1.1 qt/lb (2.3 l/kg), for 1 hour. Raise the temperature to 168°F (76°C) and mash out. Lauter and sparge to obtain about 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. After the boil, chill the wort to 65°F (18°C), aerate well, and pitch plenty of yeast or a healthy starter. Ferment at 68°F (20°C). When fermentation is complete, cold crash, package, and carbonate to 2 volumes.

Marcus Baskerville

Photo: Kevin Hobbins