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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 2851
Vegemite Stout
23 L 5.83% 40.94 1.062 1.018
All Grain 2234
Founders Brewing Co. - Breakfast Stout Clone
5.5 gal 7.03% 94.42 1.071 1.018
Partial Mash 2213
Dark Chocolate Munich Stout
5.5 gal 6.99% 47.9 1.069 1.016
All Grain 2120
Lion Stout Clone
1 gal 8.24% 62.17 1.076 1.013
All Grain 1940
Oil Spill Spiced Rum Stout
5.5 gal 8.92% 68.03 1.088 1.020
All Grain 1867
페일에일
1 L 7.13% 33.46 1.072 1.018
All Grain 1634
Squidy
6 gal 7.37% 59.44 1.069 1.013
All Grain 1574
Ó Flannagáin Standard
5 gal 4.29% 23.08 1.046 1.013
BIAB 1555
Varvar Milk Stout
450 L 5.71% 34.05 1.085 1.041
All Grain 1525

Newest Foreign Extra Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Stouťo No.2
23 L 6.93% 92.27 1.067 1.014
All Grain 2
TROP STOUT
20 L 6.89% 0 1.070 1.018
All Grain 4
sandhornøy stout
20 L 6.75% 34.84 1.064 1.012
All Grain 4
Stout 2
10 L 7.04% 48.2 1.071 1.018
BIAB 2
Dark Czar
5 gal 8.12% 45.19 1.076 1.014
All Grain 82
Stout
5.5 gal 5.3% 31.48 1.055 1.015
BIAB 8
Stout 2019
5.5 gal 5.91% 72.74 1.063 1.018
All Grain 3
Coffee Stout
21 L 7.03% 53.48 1.071 1.018
All Grain 2
Milk Chocolate Raisin Stout
20 L 5.77% 54.6 1.062 1.018
All Grain 9
winter stout
10 L 5.8% 44.57 1.063 1.019
BIAB 8

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 116 United Kingdom Grain base malt 3.75°L
38 67% 14% - 100%
Flaked Oats 106 Adjunct raw 2.2°L
33 7% 2% - 23%
American - Roasted Barley 106 American Grain roasted malt 300°L
33 6% 1% - 25%
American - Chocolate 102 American Grain roasted malt 350°L
29 6% 1% - 30%
United Kingdom - Roasted Barley 95 United Kingdom Grain roasted malt 550°L
29 5% 1% - 17%
United Kingdom - Chocolate 75 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Pale 2-Row 68 American Grain base malt 1.8°L
37 62% 8% - 86%
Flaked Barley 58 Adjunct raw 2.2°L
32 10% 2% - 27%
United Kingdom - Black Patent 47 United Kingdom Grain roasted malt 525°L
27 3% 1% - 9%
Belgian - Special B 35 Belgian Grain roasted malt 115°L
34 5% 1% - 15%

Hops Used In Foreign Extra Stout Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 85 5 44% 8% - 100%
Fuggles 52 4.5 39% 8% - 100%
Magnum 45 15 53% 2% - 100%
Willamette 35 4.5 39% 7% - 100%
Cascade 34 7 37% 11% - 100%
Northern Brewer 30 7.8 41% 9% - 100%
Columbus 29 15 33% 3% - 100%
Nugget 28 14 49% 9% - 100%
Chinook 24 13 26% 3% - 100%
Challenger 24 8.5 36% 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%
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 - Black Patent 7 United Kingdom Grain roasted malt 525°L
27 35% 6% - 100%
United Kingdom - Chocolate 7 United Kingdom Grain roasted malt 425°L
34 26% 17% - 42%
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%
United Kingdom - Roasted Barley 6 United Kingdom Grain roasted malt 550°L
29 23% 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 67 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 51 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 26 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 23 Danstar Ale Med-High High 77% 57°F 70°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 16 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 - English Ale Yeast WLP002 7 White Labs Ale Medium Very High 66.5% 65°F 68°F
White Labs - Dry English Ale Yeast WLP007 7 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - London Ale Yeast WLP013 7 White Labs Ale Medium Medium 71% 66°F 71°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 41 Fining Boil 47% 0% - 100%
Whirlfloc 12 Water Agt Boil 59% 9% - 100%
Gypsum 8 Water Agt Mash 40% 0% - 100%
Baking Soda 5 Water Agt Boil 45% 0% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Boil 14% 0% - 50%
Chalk 2 Water Agt Mash 2% 1% - 3%
Table Salt 2 Water Agt Mash 0% 0% - 0%
Wyeast - Beer Nutrient 2 Water Agt Boil 31% 12% - 50%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Epsom Salt 2 Water Agt Mash 0% 0% - 1%

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