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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 2994
Founders Brewing Co. - Breakfast Stout Clone
5.5 gal 7.03% 94.42 1.071 1.018
Partial Mash 2452
Vegemite Stout
23 L 5.83% 40.94 1.062 1.018
All Grain 2442
Dark Chocolate Munich Stout
5.5 gal 6.99% 47.9 1.069 1.016
All Grain 2312
Lion Stout Clone
1 gal 8.24% 62.17 1.076 1.013
All Grain 2236
Oil Spill Spiced Rum Stout
5.5 gal 8.92% 68.03 1.088 1.020
All Grain 2107
페일에일
1 L 7.13% 33.46 1.072 1.018
All Grain 1744
Sour Stout
6 gal 7% 14.24 1.070 1.017
All Grain 1673
Ó Flannagáin Standard
5 gal 4.29% 23.08 1.046 1.013
BIAB 1659
Squidy
6 gal 7.37% 59.44 1.069 1.013
All Grain 1651

Newest Foreign Extra Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Alpha 1.0
5.5 gal 5.03% 54.06 1.055 1.016
All Grain 6
March Stout
50 L 6.03% 58.5 1.061 1.015
BIAB 7
Black Forest Stout
21 L 8.24% 0 1.078 1.015
BIAB 17
Outono
15 L 7.63% 53.25 1.073 1.015
All Grain 8
Awesome Recipe
15 L 7.83% 0 1.080 1.020
All Grain 4
Korona Królów
24 L 6.94% 48.46 1.065 1.012
All Grain 8
Export Stout
10 L 8.7% 47 1.088 1.022
All Grain 13
Foreign Extra Stout
13.5 L 7.46% 46.51 1.076 1.019
Partial Mash 19
Oak Chocolate Milk Stout
5 gal 7.8% 60.5 1.077 1.018
All Grain 37
Awesome Recipe
5 gal 6.91% 51.34 1.068 1.016
extract 31

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 123 United Kingdom Grain base malt 3.75°L
38 67% 14% - 100%
Flaked Oats 112 Adjunct raw 2.2°L
33 7% 2% - 23%
American - Roasted Barley 112 American Grain roasted malt 300°L
33 6% 1% - 25%
American - Chocolate 108 American Grain roasted malt 350°L
29 6% 1% - 30%
United Kingdom - Roasted Barley 94 United Kingdom Grain roasted malt 550°L
29 5% 1% - 17%
United Kingdom - Chocolate 76 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
American - Pale 2-Row 71 American Grain base malt 1.8°L
37 63% 8% - 86%
Flaked Barley 62 Adjunct raw 2.2°L
32 10% 2% - 27%
United Kingdom - Black Patent 50 United Kingdom Grain roasted malt 525°L
27 3% 1% - 9%
Belgian - Special B 38 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 88 5 45% 8% - 100%
Fuggles 55 4.5 39% 8% - 100%
Magnum 48 15 55% 2% - 100%
Cascade 36 7 37% 9% - 100%
Willamette 36 4.5 40% 7% - 100%
Northern Brewer 31 7.8 39% 9% - 100%
Nugget 30 14 49% 9% - 100%
Columbus 29 15 34% 3% - 100%
Chinook 26 13 26% 3% - 100%
Challenger 24 8.5 39% 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%
United Kingdom - Black Patent 9 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%
Flaked Barley 8 Adjunct raw 2.2°L
32 26% 6% - 47%
United Kingdom - Roasted Barley 7 United Kingdom Grain roasted malt 550°L
29 25% 9% - 38%
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%

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 69 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 60 Fermentis / Safale Ales Low 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 24 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 17 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 - Dry English Ale Yeast WLP007 8 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - English Ale Yeast WLP002 7 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale 1028 7 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 41 Fining Boil 49% 0% - 100%
Whirlfloc 14 Fining Boil 65% 9% - 100%
Gypsum 10 Water Agt Mash 34% 0% - 100%
Baking Soda 6 Water Agt Mash 41% 0% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Boil 18% 0% - 50%
Calcium Chloride (dihydrate) 3 Water Agt Mash 0% 0% - 0%
Chalk 2 Water Agt Mash 28% 1% - 55%
Table Salt 2 Water Agt Mash 0% 0% - 0%
Wyeast - Beer Nutrient 2 Water Agt Boil 31% 12% - 50%
Lactic acid 2 Water Agt Mash 60% 22% - 99%

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