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% |