Stout - Foreign Extra Stout (BJCP 2008)
Top 10 Foreign Extra Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Tropical Stout |
60 L | 6.33% | 33.78 | 1.063 | 1.015 | All Grain | 3972 | |
| Vegemite Stout |
23 L | 5.83% | 40.94 | 1.062 | 1.018 | All Grain | 3835 | |
| Founders Brewing Co. - Breakfast Stout Clone |
5.5 gal | 7.03% | 94.42 | 1.071 | 1.018 | Partial Mash | 3499 | |
| Lion Stout Clone |
1 gal | 8.24% | 62.17 | 1.076 | 1.013 | All Grain | 3424 | |
| Dark Chocolate Munich Stout |
5.5 gal | 6.99% | 47.9 | 1.069 | 1.016 | All Grain | 3113 | |
| Sour Stout |
6 gal | 7% | 14.24 | 1.070 | 1.017 | All Grain | 2901 | |
| English Stout |
5 gal | 7.98% | 67.59 | 1.081 | 1.020 | All Grain | 2555 | |
| Ó Flannagáin Standard |
5 gal | 4.29% | 23.08 | 1.046 | 1.013 | BIAB | 2182 | |
| Varvar Milk Stout |
450 L | 5.71% | 34.05 | 1.085 | 1.041 | All Grain | 2169 | |
| Shepherd Neame & Co Double Stout Clone |
11 L | 6.61% | 20.12 | 1.065 | 1.015 | All Grain | 2159 |
Newest Foreign Extra Stout (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
5 gal | 6.29% | 33.49 | 1.064 | 1.016 | All Grain | 7 | |
| Stern Look Stout |
5.5 gal | 6.13% | 83.87 | 1.062 | 1.016 | BIAB | 25 | |
| Double stout |
1 gal | 6% | 51.94 | 1.059 | 1.014 | BIAB | 38 | |
| Sour Cherry Stout |
3 gal | 7.61% | 45.5 | 1.068 | 1.010 | All Grain | 35 | |
| Partigyle Stout/Mild |
8 gal | 6.12% | 0 | 1.062 | 1.016 | extract | 98 | |
| Tropical Stout |
6.5 gal | 7.2% | 42.03 | 1.062 | 1.007 | BIAB | 54 | |
| Better than Guinness |
5.5 gal | 4.42% | 32.9 | 1.045 | 1.012 | All Grain | 38 | |
| Christmas Stout |
300 L | 7.26% | 41.29 | 1.062 | 1.007 | All Grain | 55 | |
| Awesome Recipe |
15 L | 7.03% | 17.96 | 1.070 | 1.016 | BIAB | 51 | |
| Black Eye Foreign Extra Stout |
20 L | 7.75% | 53.18 | 1.078 | 1.019 | All Grain | 139 |
Fermentables Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 140 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 66% | 11% - 100% |
| Flaked Oats | 137 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 23% | |
| American - Roasted Barley | 125 | American | Grain | roasted malt |
300°L
|
33 | 6% | 1% - 25% |
| American - Chocolate | 116 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 30% |
| United Kingdom - Roasted Barley | 101 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 16% |
| Flaked Barley | 80 | Adjunct | raw |
2.2°L
|
32 | 10% | 2% - 27% | |
| United Kingdom - Chocolate | 80 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 14% |
| US - Pale 2-Row | 78 | US | Grain | base malt |
1.8°L
|
37 | 62% | 8% - 86% |
| United Kingdom - Black Patent | 59 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 4% | 1% - 9% |
| Caramel / Crystal 60L | 40 | Grain | crystal malt |
60°L
|
34 | 6% | 2% - 14% |
Hops Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 103 | 5 | 44% | 5% - 100% |
| Fuggles | 69 | 4.5 | 39% | 8% - 100% |
| Magnum | 62 | 15 | 56% | 2% - 100% |
| Cascade | 42 | 7 | 38% | 9% - 100% |
| Northern Brewer | 40 | 7.8 | 42% | 9% - 100% |
| Nugget | 37 | 14 | 49% | 9% - 100% |
| Willamette | 37 | 4.5 | 41% | 7% - 100% |
| Challenger | 35 | 8.5 | 48% | 10% - 100% |
| Columbus | 31 | 15 | 35% | 3% - 100% |
| Chinook | 30 | 13 | 28% | 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 | 17 | American | Grain | roasted malt |
300°L
|
33 | 36% | 13% - 100% |
| American - Chocolate | 13 | American | Grain | roasted malt |
350°L
|
29 | 24% | 13% - 50% |
| American - Black Malt | 11 | American | Grain | roasted malt |
500°L
|
28 | 19% | 6% - 33% |
| United Kingdom - Black Patent | 10 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 32% | 6% - 100% |
| American - Caramel / Crystal 120L | 9 | 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 | 88 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 79 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Irish Ale 1084 | 27 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| Danstar - Nottingham Ale Yeast | 26 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - Irish Ale Yeast WLP004 | 26 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Wyeast - American Ale 1056 | 19 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 13 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 12 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - London Ale Yeast WLP013 | 10 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
| Mangrove Jack - New World Strong Ale M42 | 9 | Mangrove Jack | Ale | n/a | High | 79.5% | 61°F | 72°F |
Other Ingredients Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 46 | Spice | Boil | 52% | 0% - 100% |
| Gypsum | 34 | Water Agt | Mash | 21% | 0% - 100% |
| Whirlfloc | 25 | Water Agt | Boil | 65% | 0% - 100% |
| Baking Soda | 19 | Water Agt | Mash | 26% | 0% - 100% |
| Calcium Chloride (dihydrate) | 19 | Water Agt | Mash | 12% | 0% - 52% |
| Yeast Nutrient | 12 | Other | Boil | 20% | 0% - 100% |
| Chalk | 9 | Water Agt | Mash | 6% | 0% - 55% |
| Lactic acid | 9 | Water Agt | Mash | 80% | 2% - 100% |
| Epsom Salt | 8 | Water Agt | Mash | 4% | 0% - 17% |
| Wyeast - Beer Nutrient | 6 | Water Agt | Boil | 47% | 0% - 91% |
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