Stout - Foreign Extra Stout (BJCP 2008)

Top 10 Foreign Extra Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vegemite Stout	23 L	5.83%	40.94	1.062	1.018		All Grain	4471
Tropical Stout	60 L	6.33%	33.78	1.063	1.015		All Grain	4290
Lion Stout Clone	1 gal	8.24%	62.17	1.076	1.013		All Grain	3938
Founders Brewing Co. - Breakfast Stout Clone	5.5 gal	7.03%	94.42	1.071	1.018		Partial Mash	3789
Sour Stout	6 gal	7%	14.24	1.070	1.017		All Grain	3579
Dark Chocolate Munich Stout	5.5 gal	6.99%	47.9	1.069	1.016		All Grain	3507
Shepherd Neame & Co Double Stout Clone	11 L	6.61%	20.12	1.065	1.015		All Grain	3040
English Stout	5 gal	7.98%	67.59	1.081	1.020		All Grain	2982
Varvar Milk Stout	450 L	5.71%	34.05	1.085	1.041		All Grain	2438
Ó Flannagáin Standard	5 gal	4.29%	23.08	1.046	1.013		BIAB	2393

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ryfes	2.5 gal	6.46%	53.74	1.065	1.015		BIAB	10
Stout attempt #1	30 L	8.13%	41.45	1.079	1.017		BIAB	26
Tropical stout	23 L	4.97%	37.48	1.052	1.014		BIAB	25
CBS Extract Clone	5 gal	9.56%	57.52	1.097	1.024		extract	29
Pumpernickel Stout	5 gal	6.94%	47.04	1.063	1.010		All Grain	27
Chocolate Hypothesis Imperial Stout (Mar'24)	21 L	8.18%	77.55	1.082	1.020		All Grain	56
Hypothesis Stout	21 L	8.53%	51.51	1.086	1.021		All Grain	76
Big Boy Stout by Steve Wilkins	50 L	5.87%	35.04	1.071	1.026		All Grain	60
ARBRU STOUT	1000 L	5.4%	0	1.055	1.014		All Grain	62
Christopher Marlowe	10.5 gal	6.56%	25.99	1.065	1.016		All Grain	115

Fermentables Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	147		Adjunct	raw	2.2°L	33	8%	2% - 23%
United Kingdom - Maris Otter Pale	146	United Kingdom	Grain	base malt	3.75°L	38	65%	11% - 100%
American - Roasted Barley	134	American	Grain	roasted malt	300°L	33	6%	1% - 25%
American - Chocolate	120	American	Grain	roasted malt	350°L	29	6%	1% - 30%
United Kingdom - Roasted Barley	107	United Kingdom	Grain	roasted malt	550°L	29	5%	1% - 16%
Flaked Barley	89		Adjunct	raw	2.2°L	32	10%	2% - 27%
United Kingdom - Chocolate	81	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 14%
US - Pale 2-Row	79	US	Grain	base malt	1.8°L	37	62%	8% - 86%
United Kingdom - Black Patent	60	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 9%
Caramel / Crystal 60L	43		Grain	crystal malt	60°L	34	7%	2% - 14%

Hops Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	107	5	45%	5% - 100%
Fuggles	76	4.5	41%	8% - 100%
Magnum	65	15	55%	2% - 100%
Cascade	44	7	39%	9% - 100%
Willamette	43	4.5	41%	7% - 100%
Northern Brewer	42	7.8	42%	9% - 100%
Challenger	38	8.5	49%	10% - 100%
Nugget	37	14	49%	9% - 100%
Chinook	33	13	29%	3% - 100%
Columbus	31	15	35%	3% - 100%

Steeping Grains Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Roasted Barley	19	American	Grain	roasted malt	300°L	33	36%	13% - 100%
American - Chocolate	14	American	Grain	roasted malt	350°L	29	24%	13% - 50%
American - Black Malt	12	American	Grain	roasted malt	500°L	28	18%	6% - 33%
United Kingdom - Black Patent	10	United Kingdom	Grain	roasted malt	525°L	27	32%	6% - 100%
American - Caramel / Crystal 120L	10	American	Grain	crystal malt	120°L	33	20%	11% - 52%
United Kingdom - Chocolate	8	United Kingdom	Grain	roasted malt	425°L	34	25%	13% - 42%
Flaked Barley	7		Adjunct	raw	2.2°L	32	26%	6% - 47%
United Kingdom - Roasted Barley	7	United Kingdom	Grain	roasted malt	550°L	29	22%	7% - 38%
Flaked Oats	6		Adjunct	raw	2.2°L	33	30%	9% - 50%
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	20%	9% - 33%

Yeasts Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	92	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	83	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	29	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Irish Ale 1084	28	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	27	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - American Ale 1056	20	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	16	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	13	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Mangrove Jack - New World Strong Ale M42	11	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
White Labs - London Ale Yeast WLP013	11	White Labs	Ale	Medium	Medium	71%	66°F	71°F

Other Ingredients Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	48	Fining	Boil	52%	0% - 100%
Gypsum	41	Water Agt	Mash	24%	0% - 100%
Whirlfloc	22	Fining	Boil	68%	9% - 100%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	19%	0% - 100%
Baking Soda	22	Water Agt	Mash	24%	0% - 100%
Chalk	13	Water Agt	Mash	15%	0% - 86%
Yeast Nutrient	11	Other	Boil	25%	0% - 100%
Epsom Salt	10	Water Agt	Mash	6%	0% - 25%
Lactic acid	9	Water Agt	Mash	80%	2% - 100%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	11%	0% - 36%

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