Dark British Beer - Foreign Extra Stout

A very dark, moderately strong, fairly dry, stout with prominent roast flavors.

Flavor Profile: 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

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.

BJCP Style Guide

Top 10 Foreign Extra Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sour Baby Jesus	5 gal	7.42%	40.35	1.075	1.019		All Grain	7826
Old Engine Oil clone	25.5 L	6.87%	67.52	1.074	1.022		All Grain	6040
kernel export porter	18 L	7.31%	30.95	1.067	1.012		All Grain	3890
Duroc Oyster Extra Stout	22 L	6.25%	30.84	1.058	1.012		All Grain	2890
Ma nouère	15 L	6.47%	64.25	1.071	1.022		All Grain	2517
Eightball Imperial Black Ale	23 L	8.95%	123.51	1.082	1.014		BIAB	2499
BA fes	25 L	7.87%	61.56	1.073	1.013		All Grain	2279
Mr Ambassador	27 L	9.19%	21.08	1.086	1.016		All Grain	2220
Extra Stout (Aroma/Amber/Black)	21 L	7.28%	42.75	1.069	1.013		All Grain	2213
Kjeller 5 Juleale 2016 25 liter	25 L	7.57%	64.6	1.075	1.017		BIAB	1551

Newest Foreign Extra Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cas Stout	30 L	6.28%	39.5	1.066	1.018		All Grain	28
Mørk materie	21 L	7.94%	0	1.086	1.026		extract	62
coopers clone stout	52 L	6.07%	41.74	1.064	1.018		All Grain	56
stout 2025	40 L	5.4%	31.27	1.060	1.018		All Grain	60
13. Maccy Ds breakfast 200425	24 L	7.03%	16.72	1.070	1.016		All Grain	79
Molasses stout	22 L	6.63%	20.06	1.061	1.012		All Grain	66
6. The Kaptain 090225	27 L	6.13%	17.44	1.067	1.020		All Grain	136
Ulysses Extra Stout	5.5 gal	5.65%	49.18	1.056	1.013		All Grain	120
Imperial stout	55 L	12.29%	59.3	1.099	1.005		All Grain	120
Foreign Extra Stout	3.5 gal	7.53%	88.46	1.074	1.016		BIAB	118

Fermentables Used In Foreign Extra Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	90	United Kingdom	Grain	base malt	3.75°L	38	65%	16% - 100%
Flaked Oats	74		Adjunct	raw	2.2°L	33	7%	1% - 28%
United Kingdom - Chocolate	67	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 18%
United Kingdom - Roasted Barley	65	United Kingdom	Grain	roasted malt	550°L	29	4%	1% - 9%
United Kingdom - Black Patent	42	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 25%
US - Pale 2-Row	38	US	Grain	base malt	1.8°L	37	63%	11% - 93%
American - Roasted Barley	36	American	Grain	roasted malt	300°L	33	5%	1% - 25%
Flaked Barley	32		Adjunct	raw	2.2°L	32	8%	1% - 27%
United Kingdom - Brown	30	United Kingdom	Grain	roasted malt	65°L	32	8%	1% - 22%
American - Chocolate	28	American	Grain	roasted malt	350°L	29	5%	2% - 9%

Hops Used In Foreign Extra Stout Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	70	5	45%	8% - 100%
Magnum	43	15	61%	9% - 100%
Fuggles	43	4.5	36%	12% - 100%
Centennial	16	10	36%	14% - 100%
Challenger	16	8.5	48%	11% - 100%
Cascade	15	7	37%	25% - 71%
Target	13	11.5	53%	20% - 100%
Chinook	13	13	36%	14% - 100%
Nugget	12	14	46%	11% - 100%
Columbus	12	15	51%	23% - 100%

Steeping Grains Used In Foreign Extra Stout Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	4	American	Grain	roasted malt	350°L	29	21%	15% - 29%
United Kingdom - Chocolate	4	United Kingdom	Grain	roasted malt	425°L	34	31%	13% - 55%
United Kingdom - Roasted Barley	4	United Kingdom	Grain	roasted malt	550°L	29	25%	4% - 33%
American - Roasted Barley	2	American	Grain	roasted malt	300°L	33	32%	27% - 36%
United Kingdom - Black Patent	2	United Kingdom	Grain	roasted malt	525°L	27	27%	21% - 33%
United Kingdom - Crystal 60L	2	United Kingdom	Grain	crystal malt	60°L	34	28%	17% - 40%
United Kingdom - Maris Otter Pale	2	United Kingdom	Grain	base malt	3.75°L	38	39%	33% - 45%

Yeasts Used In Foreign Extra Stout Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	37	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	34	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	16	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	11	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London Ale III 1318	10	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - London Ale Yeast WLP013	9	White Labs	Ale	Medium	Medium	71%	66°F	71°F
Wyeast - Irish Ale 1084	8	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Wyeast - London Ale 1028	8	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Irish Ale Yeast WLP004	7	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Danstar - Windsor Ale Yeast	6	Danstar	Ale	Medium	Medium	72%	64°F	70°F

Other Ingredients Used In Foreign Extra Stout Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	32	Water Agt	Mash	18%	0% - 67%
Baking Soda	24	Water Agt	Mash	14%	0% - 58%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	22%	0% - 50%
Chalk	13	Water Agt	Mash	20%	0% - 73%
Epsom Salt	13	Water Agt	Mash	7%	0% - 30%
Whirlfloc	12	Fining	Boil	65%	5% - 100%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	17%	0% - 71%
Irish Moss	12	Fining	Sparge	76%	33% - 100%
Lactic acid	10	Water Agt	Mash	76%	14% - 100%
Phosphoric acid	7	Water Agt	Sparge	59%	1% - 99%

Photos