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 4442
Tropical Stout
60 L 6.33% 33.78 1.063 1.015
All Grain 4280
Lion Stout Clone
1 gal 8.24% 62.17 1.076 1.013
All Grain 3922
Founders Brewing Co. - Breakfast Stout Clone
5.5 gal 7.03% 94.42 1.071 1.018
Partial Mash 3775
Sour Stout
6 gal 7% 14.24 1.070 1.017
All Grain 3554
Dark Chocolate Munich Stout
5.5 gal 6.99% 47.9 1.069 1.016
All Grain 3479
Shepherd Neame & Co Double Stout Clone
11 L 6.61% 20.12 1.065 1.015
All Grain 3015
English Stout
5 gal 7.98% 67.59 1.081 1.020
All Grain 2956
Varvar Milk Stout
450 L 5.71% 34.05 1.085 1.041
All Grain 2422
Ó Flannagáin Standard
5 gal 4.29% 23.08 1.046 1.013
BIAB 2383

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Tropical stout
23 L 4.97% 37.48 1.052 1.014
BIAB 15
CBS Extract Clone
5 gal 9.56% 57.52 1.097 1.024
extract 19
Pumpernickel Stout
5 gal 6.94% 47.04 1.063 1.010
All Grain 19
Chocolate Hypothesis Imperial Stout (Mar'24)
21 L 8.18% 77.55 1.082 1.020
All Grain 47
Hypothesis Stout
21 L 8.53% 51.51 1.086 1.021
All Grain 55
Big Boy Stout by Steve Wilkins
50 L 5.87% 35.04 1.071 1.026
All Grain 43
ARBRU STOUT
1000 L 5.4% 0 1.055 1.014
All Grain 55
Christopher Marlowe
10.5 gal 6.56% 25.99 1.065 1.016
All Grain 102
Almond stout
86 L 7.03% 29.96 1.069 1.015
All Grain 99
Captain's Ration Stout
5 gal 9.12% 0 1.093 1.023
All Grain 72

Fermentables Used In Foreign Extra Stout (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 146 Adjunct raw 2.2°L
33 8% 2% - 23%
United Kingdom - Maris Otter Pale 146 United Kingdom Grain base malt 3.75°L
38 65% 11% - 100%
American - Roasted Barley 134 American Grain roasted malt 300°L
33 6% 1% - 25%
American - Chocolate 120 American Grain roasted malt 350°L
29 6% 1% - 30%
United Kingdom - Roasted Barley 107 United Kingdom Grain roasted malt 550°L
29 5% 1% - 16%
Flaked Barley 89 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 107 5 45% 5% - 100%
Fuggles 76 4.5 41% 8% - 100%
Magnum 65 15 55% 2% - 100%
Cascade 44 7 39% 9% - 100%
Willamette 43 4.5 41% 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 92 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 82 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 Fining Boil 52% 0% - 100%
Gypsum 41 Water Agt Mash 24% 0% - 100%
Whirlfloc 22 Fining Boil 68% 9% - 100%
Calcium Chloride (dihydrate) 22 Water Agt Mash 19% 0% - 100%
Baking Soda 22 Water Agt Mash 24% 0% - 100%
Chalk 13 Water Agt Mash 15% 0% - 86%
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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