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	5020
Tropical Stout	60 L	6.33%	33.78	1.063	1.015		All Grain	4511
Lion Stout Clone	1 gal	8.24%	62.17	1.076	1.013		All Grain	4499
Sour Stout	6 gal	7%	14.24	1.070	1.017		All Grain	4090
Founders Brewing Co. - Breakfast Stout Clone	5.5 gal	7.03%	94.42	1.071	1.018		Partial Mash	4052
Dark Chocolate Munich Stout	5.5 gal	6.99%	47.9	1.069	1.016		All Grain	3917
Shepherd Neame & Co Double Stout Clone	11 L	6.61%	20.12	1.065	1.015		All Grain	3728
English Stout	5 gal	7.98%	67.59	1.081	1.020		All Grain	3407
Varvar Milk Stout	450 L	5.71%	34.05	1.085	1.041		All Grain	2798
Pine Tar Stout	5 gal	7.54%	38.48	1.079	1.021		extract	2647

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Boca de Lobo (Coco Coffee Stout)	8 gal	6.25%	50.2	1.064	1.016		BIAB	25
Kernel Export Stout 1890	20 L	7.35%	191.56	1.066	1.012		BIAB	42
Full Stop Stout copy 2	21 L	6.09%	50.68	1.059	1.012		BIAB	32
Manana 2025	48 L	6.98%	40.4	1.071	1.018		All Grain	38
Awesome Recipe	5.5 gal	6.72%	91.8	1.068	1.017		extract	42
Awesome Recipe	5.5 gal	6.89%	77.11	1.070	1.018		All Grain	39
Stas exstout	32 gal	6.33%	44.28	1.066	1.018		All Grain	65
extract espresso stout	5.5 gal	5.72%	69.57	1.062	1.019		extract	47
Siren - Broken Dreams	20 L	6.99%	30.88	1.074	1.021		All Grain	57
Tropical Stout	52 L	7.34%	40.06	1.076	1.020		All Grain	59

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	152		Adjunct	raw	2.2°L	33	8%	2% - 23%
United Kingdom - Maris Otter Pale	152	United Kingdom	Grain	base malt	3.75°L	38	65%	11% - 100%
American - Roasted Barley	137	American	Grain	roasted malt	300°L	33	6%	1% - 25%
American - Chocolate	123	American	Grain	roasted malt	350°L	29	6%	1% - 30%
United Kingdom - Roasted Barley	112	United Kingdom	Grain	roasted malt	550°L	29	5%	1% - 16%
Flaked Barley	91		Adjunct	raw	2.2°L	32	10%	2% - 27%
United Kingdom - Chocolate	84	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	59	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 9%
Caramel / Crystal 60L	44		Grain	crystal malt	60°L	34	6%	2% - 14%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	112	5	46%	5% - 100%
Fuggles	81	4.5	41%	8% - 100%
Magnum	68	15	56%	2% - 100%
Cascade	45	7	39%	9% - 100%
Willamette	44	4.5	41%	7% - 100%
Northern Brewer	43	7.8	42%	9% - 100%
Challenger	39	8.5	50%	10% - 100%
Nugget	37	14	49%	9% - 100%
Chinook	34	13	29%	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	95	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	86	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	32	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Irish Ale 1084	29	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	12	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	50	Fining	Boil	50%	0% - 100%
Gypsum	42	Water Agt	Mash	24%	0% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	20%	0% - 100%
Baking Soda	23	Water Agt	Mash	23%	0% - 100%
Whirlfloc	22	Water Agt	Mash	68%	9% - 100%
Chalk	13	Water Agt	Mash	9%	0% - 55%
Yeast Nutrient	12	Other	Boil	31%	0% - 100%
Epsom Salt	11	Water Agt	Mash	14%	0% - 100%
Lactic acid	11	Water Agt	Mash	84%	2% - 100%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	11%	0% - 36%

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