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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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