Stout - Foreign Extra Stout (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 4394
Tropical Stout
60 L 6.33% 33.78 1.063 1.015
All Grain 4265
Lion Stout Clone
1 gal 8.24% 62.17 1.076 1.013
All Grain 3892
Founders Brewing Co. - Breakfast Stout Clone
5.5 gal 7.03% 94.42 1.071 1.018
Partial Mash 3757
Sour Stout
6 gal 7% 14.24 1.070 1.017
All Grain 3518
Dark Chocolate Munich Stout
5.5 gal 6.99% 47.9 1.069 1.016
All Grain 3459
Shepherd Neame & Co Double Stout Clone
11 L 6.61% 20.12 1.065 1.015
All Grain 2990
English Stout
5 gal 7.98% 67.59 1.081 1.020
All Grain 2935
Varvar Milk Stout
450 L 5.71% 34.05 1.085 1.041
All Grain 2404
Ó Flannagáin Standard
5 gal 4.29% 23.08 1.046 1.013
BIAB 2372

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Chocolate Hypothesis Imperial Stout (Mar'24)
21 L 8.18% 52.79 1.082 1.020
All Grain 23
Hypothesis Stout
21 L 8.53% 51.51 1.086 1.021
All Grain 32
Milk Chocolate Stout
20 L 7.2% 30.67 1.073 1.018
All Grain 17
Big Boy Stout by Steve Wilkins
50 L 5.87% 35.04 1.071 1.026
All Grain 28
ARBRU STOUT
1000 L 5.4% 0 1.055 1.014
All Grain 46
Christopher Marlowe
10.5 gal 6.56% 25.99 1.065 1.016
All Grain 77
Almond stout
86 L 7.03% 29.96 1.069 1.015
All Grain 78
Captain's Ration Stout
5 gal 9.12% 0 1.093 1.023
All Grain 57
Foreign Extra Stout
5 gal 7.13% 59.95 1.070 1.016
BIAB 62
Admiral Flynn's Export Stout
5 gal 8.44% 0.58 1.084 1.020
All Grain 71

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 146 United Kingdom Grain base malt 3.75°L
38 65% 11% - 100%
Flaked Oats 145 Adjunct raw 2.2°L
33 8% 2% - 23%
American - Roasted Barley 133 American Grain roasted malt 300°L
33 6% 1% - 25%
American - Chocolate 119 American Grain roasted malt 350°L
29 6% 1% - 30%
United Kingdom - Roasted Barley 106 United Kingdom Grain roasted malt 550°L
29 5% 1% - 16%
Flaked Barley 88 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 106 5 45% 5% - 100%
Fuggles 75 4.5 41% 8% - 100%
Magnum 65 15 55% 2% - 100%
Cascade 44 7 39% 9% - 100%
Willamette 42 4.5 40% 7% - 100%
Northern Brewer 42 7.8 42% 9% - 100%
Challenger 38 8.5 49% 10% - 100%
Nugget 37 14 49% 9% - 100%
Chinook 32 13 28% 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 90 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 81 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 Other Boil 52% 0% - 100%
Gypsum 40 Water Agt Mash 24% 0% - 100%
Whirlfloc 22 Fining Boil 68% 9% - 100%
Baking Soda 22 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 21 Water Agt Mash 16% 0% - 100%
Chalk 12 Water Agt Mash 9% 0% - 55%
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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