Stout - Foreign Extra Stout
Top 10 Foreign Extra Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Tropical Stout |
60 L | 6.33% | 33.78 | 1.063 | 1.015 | All Grain | 3077 | |
| Vegemite Stout |
23 L | 5.83% | 40.94 | 1.062 | 1.018 | All Grain | 2600 | |
| Founders Brewing Co. - Breakfast Stout Clone |
5.5 gal | 7.03% | 94.42 | 1.071 | 1.018 | Partial Mash | 2566 | |
| Lion Stout Clone |
1 gal | 8.24% | 62.17 | 1.076 | 1.013 | All Grain | 2411 | |
| Dark Chocolate Munich Stout |
5.5 gal | 6.99% | 47.9 | 1.069 | 1.016 | All Grain | 2400 | |
| Oil Spill Spiced Rum Stout |
5.5 gal | 8.92% | 68.03 | 1.088 | 1.020 | All Grain | 2304 | |
| Sour Stout |
6 gal | 7% | 14.24 | 1.070 | 1.017 | All Grain | 1835 | |
| 페일에일 |
1 L | 7.13% | 33.46 | 1.072 | 1.018 | All Grain | 1799 | |
| Ó Flannagáin Standard |
5 gal | 4.29% | 23.08 | 1.046 | 1.013 | BIAB | 1699 | |
| Squidy |
6 gal | 7.37% | 59.44 | 1.069 | 1.013 | All Grain | 1683 |
Newest Foreign Extra Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Nostro Spirito |
9.5 L | 7.36% | 36.22 | 1.072 | 1.016 | All Grain | 10 | |
| Tropical Stout |
23 L | 7.92% | 38.37 | 1.075 | 1.015 | BIAB | 73 | |
| Wicked Tammy is Extra Stout |
11 gal | 7.48% | 82.2 | 1.067 | 1.010 | All Grain | 52 | |
| Foreign Extra Stout (Cocoa Coffee) |
200 L | 8.33% | 34.39 | 1.083 | 1.019 | All Grain | 12 | |
| Anderson Stout 15L |
15 L | 6.44% | 30.65 | 1.061 | 1.012 | All Grain | 14 | |
| Foreign Bretta Stout |
11 L | 6.53% | 48.48 | 1.055 | 1.006 | BIAB | 10 | |
| Awesome Recipe |
23 L | 0.63% | 0 | 1.006 | 1.002 | extract | 3 | |
| piyuushi |
5 gal | 8.09% | 51.3 | 1.073 | 1.012 | BIAB | 63 | |
| Awesome Recipe |
20 L | 6.91% | 32.5 | 1.070 | 1.018 | All Grain | 6 | |
| Ferveza Extra Stout |
9 L | 7.71% | 42.84 | 1.073 | 1.014 | All Grain | 15 |
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 | 125 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 66% | 5% - 100% |
| Flaked Oats | 114 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 23% | |
| American - Roasted Barley | 113 | American | Grain | roasted malt |
300°L
|
33 | 6% | 1% - 25% |
| American - Chocolate | 109 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 30% |
| United Kingdom - Roasted Barley | 98 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 17% |
| United Kingdom - Chocolate | 77 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 14% |
| American - Pale 2-Row | 72 | American | Grain | base malt |
1.8°L
|
37 | 62% | 8% - 86% |
| Flaked Barley | 67 | Adjunct | raw |
2.2°L
|
32 | 10% | 2% - 27% | |
| United Kingdom - Black Patent | 52 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 3% | 1% - 9% |
| American - Caramel / Crystal 120L | 36 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 10% |
Hops Used In Foreign Extra Stout Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 95 | 5 | 44% | 8% - 100% |
| Fuggles | 59 | 4.5 | 39% | 8% - 100% |
| Magnum | 52 | 15 | 53% | 2% - 100% |
| Cascade | 37 | 7 | 39% | 9% - 100% |
| Willamette | 36 | 4.5 | 40% | 7% - 100% |
| Northern Brewer | 33 | 7.8 | 41% | 9% - 100% |
| Nugget | 32 | 14 | 51% | 9% - 100% |
| Columbus | 30 | 15 | 36% | 3% - 100% |
| Chinook | 30 | 13 | 26% | 3% - 100% |
| Challenger | 28 | 8.5 | 40% | 10% - 100% |
Steeping Grains Used In Foreign Extra Stout Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Roasted Barley | 17 | 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% |
| United Kingdom - Chocolate | 9 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 26% | 13% - 42% |
| American - Caramel / Crystal 120L | 9 | American | Grain | crystal malt |
120°L
|
33 | 20% | 11% - 52% |
| Flaked Barley | 8 | Adjunct | raw |
2.2°L
|
32 | 26% | 6% - 47% | |
| United Kingdom - Roasted Barley | 8 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 23% | 7% - 38% |
| Flaked Oats | 6 | Adjunct | raw |
2.2°L
|
33 | 30% | 9% - 50% | |
| American - Caramel / Crystal 60L | 6 | American | Grain | crystal malt |
60°L
|
34 | 19% | 9% - 33% |
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 | 72 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 66 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 27 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Wyeast - Irish Ale 1084 | 27 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| White Labs - Irish Ale Yeast WLP004 | 23 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Wyeast - American Ale 1056 | 17 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 10 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - Dry English Ale Yeast WLP007 | 9 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 7 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale 1028 | 7 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Other Ingredients Used In Foreign Extra Stout Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 42 | Fining | Boil | 48% | 0% - 100% |
| Whirlfloc | 16 | Water Agt | Whirlpool | 64% | 9% - 100% |
| Gypsum | 11 | Water Agt | Mash | 30% | 0% - 100% |
| Baking Soda | 8 | Water Agt | Boil | 44% | 0% - 100% |
| Wyeast - Beer Nutrient | 4 | Water Agt | Primary | 20% | 0% - 50% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 0% | 0% - 0% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Boil | 18% | 0% - 50% |
| Chalk | 3 | Water Agt | Mash | 19% | 0% - 55% |
| Table Salt | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Lactic acid | 2 | Water Agt | Mash | 60% | 22% - 99% |
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