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16D1. Foreign Extra Stout

219 calories 22.2 g 12 oz
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created Saturday August 26th 2017
Amount Fermentable Cost PPG °L Bill %
11.75 lb United Kingdom - Pale 2-Row11.75 lb Pale 2-Row 38 2.5 76%
8 oz United Kingdom - Chocolate8 oz Chocolate - (late boil kettle addition) 34 425 3.2%
2 oz United Kingdom - Black Patent2 oz Black Patent - (late boil kettle addition) 27 525 0.8%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley - (late boil kettle addition) 29 550 3.2%
2.58 lb Rice Hulls2.58 lb Rice Hulls 0 0 16.7%
247.28 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
3.25 oz East Kent Goldings3.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 60.41 92.9%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 45 min 4.27 7.1%
3.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.02 gal Single Infusion Infusion 152 °F 60 min
5.4 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
12.83 g Chalk Water Agt Mash 1 hr.
0.82 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.88 g Gypsum Water Agt Mash 1 hr.
31.53 ml Phosphoric acid Water Agt Mash 1 hr.
8.12 g Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - London Ale 1028
1 Each
Attenuation (avg):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Patent:
Add after mash-out, to vorlauf.

Raise temperature to 70◦F slowly over last 1/3 of fermentation to reduce diacetyl.

Great on nitro.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A very dark, moderately strong, dry, stout with prominent roast flavors.

Moderate to high roasted grain aromas, often with coffee, chocolate and/or lightly burnt notes. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Hop aroma moderately low to none, can be earthy, herbal or floral. Diacetyl low to none.

Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.

Moderate to high roasted grain and malt flavor with a coffee, chocolate, or lightly burnt grain character, although without a sharp bite. Moderately dry. Low to medium esters. Medium to high bitterness. Moderate to no hop flavor, can be earthy, herbal, or floral. Diacetyl medium-low to none.

Medium-full to full body, often with a smooth, sometimes creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.

Known also as Foreign Stout, Export Stout, Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but had a higher ABV because it had a long secondary with Brettanomyces chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.

Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 per Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather, this is brewed [today] in Africa, Asia and the Caribbean. It [currently] makes up 40% of all the Guinness brewed around the world.”

Characteristic Ingredients:
Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.

Style Comparison:
Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as a Russian Imperial Stout. Lacking the strong bitterness and high late hops of American Stouts. Similar gravity as Tropical Stout, but with a drier finish, higher bitterness, and less esters.

Vital Statistics:
OG: 1.056 – 1.075
FG: 1.010 – 1.018
IBUs: 50 – 70
SRM: 30 – 40
ABV: 6.3 – 8.0%

Commercial Examples:
Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout

high-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, balanced, roasty

Last Updated and Sharing
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  • Last Updated: 2019-10-29 21:00 UTC
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