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 | 3199 | |
| Vegemite Stout |
23 L | 5.83% | 40.94 | 1.062 | 1.018 | All Grain | 2896 | |
| Founders Brewing Co. - Breakfast Stout Clone |
5.5 gal | 7.03% | 94.42 | 1.071 | 1.018 | Partial Mash | 2821 | |
| Lion Stout Clone |
1 gal | 8.24% | 62.17 | 1.076 | 1.013 | All Grain | 2653 | |
| Oil Spill Spiced Rum Stout |
5.5 gal | 8.92% | 68.03 | 1.088 | 1.020 | All Grain | 2576 | |
| Dark Chocolate Munich Stout |
5.5 gal | 6.99% | 47.9 | 1.069 | 1.016 | All Grain | 2532 | |
| Sour Stout |
6 gal | 7% | 14.24 | 1.070 | 1.017 | All Grain | 2053 | |
| 페일에일 |
1 L | 7.13% | 33.46 | 1.072 | 1.018 | All Grain | 1900 | |
| English Stout |
5 gal | 7.98% | 67.59 | 1.081 | 1.020 | All Grain | 1820 | |
| Ó Flannagáin Standard |
5 gal | 4.29% | 23.08 | 1.046 | 1.013 | BIAB | 1785 |
Newest Foreign Extra Stout Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kaffestout |
40 L | 7.78% | 54.18 | 1.077 | 1.018 | All Grain | 3 | |
| dude003 |
4.5 L | 7.84% | 45.43 | 1.072 | 1.013 | All Grain | 3 | |
| St. Patrick stout |
15 L | 5.41% | 38.82 | 1.058 | 1.016 | BIAB | 0 | |
| Gingered Stout |
5 gal | 7.44% | 44.79 | 1.070 | 1.013 | extract | 7 | |
| Malpais Clone Rev 2 |
5 gal | 7.37% | 76.58 | 1.076 | 1.020 | BIAB | 13 | |
| GSmFESt-CZ |
13.5 L | 5.6% | 43.34 | 1.061 | 1.018 | BIAB | 18 | |
| ABIS |
22 L | 2.94% | 19.02 | 1.025 | 1.002 | All Grain | 17 | |
| Oak Aged Stout |
6 gal | 6.52% | 78.03 | 1.070 | 1.020 | All Grain | 18 | |
| Foreign Extra Stout |
5.5 gal | 7.34% | 88.99 | 1.075 | 1.019 | All Grain | 27 | |
| stout-002 |
23 L | 5.97% | 28.41 | 1.055 | 1.010 | BIAB | 22 |
Fermentables Used In Foreign Extra Stout Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Roasted Barley | 90 | American | Grain | roasted malt |
300°L
|
33 | 6% | 1% - 25% |
| United Kingdom - Maris Otter Pale | 86 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 68% | 15% - 89% |
| American - Chocolate | 82 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 30% |
| Flaked Oats | 80 | Adjunct | raw |
2.2°L
|
33 | 7% | 2% - 23% | |
| United Kingdom - Roasted Barley | 72 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 5% | 1% - 17% |
| United Kingdom - Chocolate | 60 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 14% |
| Pale 2-Row | 57 | Grain | base malt |
1.8°L
|
37 | 62% | 8% - 86% | |
| Flaked Barley | 47 | Adjunct | raw |
2.2°L
|
32 | 10% | 2% - 27% | |
| United Kingdom - Black Patent | 43 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 3% | 1% - 9% |
| American - Caramel / Crystal 120L | 28 | American | Grain | crystal malt |
120°L
|
33 | 5% | 2% - 10% |
Hops Used In Foreign Extra Stout Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 67 | 5 | 43% | 8% - 100% |
| Fuggles | 45 | 4.5 | 36% | 8% - 100% |
| Magnum | 35 | 15 | 47% | 2% - 100% |
| Willamette | 30 | 4.5 | 39% | 7% - 100% |
| Cascade | 26 | 7 | 38% | 9% - 100% |
| Nugget | 23 | 14 | 47% | 9% - 100% |
| Northern Brewer | 22 | 7.8 | 41% | 9% - 100% |
| Chinook | 21 | 13 | 25% | 3% - 100% |
| Columbus | 19 | 15 | 33% | 3% - 100% |
| Kent Goldings | 18 | 5 | 56% | 13% - 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 | 12 | American | Grain | roasted malt |
350°L
|
29 | 23% | 13% - 50% |
| American - Black Malt | 9 | American | Grain | roasted malt |
500°L
|
28 | 19% | 6% - 33% |
| American - Caramel / Crystal 120L | 8 | American | Grain | crystal malt |
120°L
|
33 | 21% | 11% - 52% |
| United Kingdom - Black Patent | 8 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 33% | 6% - 100% |
| Flaked Barley | 7 | Adjunct | raw |
2.2°L
|
32 | 26% | 6% - 47% | |
| United Kingdom - Chocolate | 6 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 26% | 17% - 42% |
| Flaked Oats | 5 | Adjunct | raw |
2.2°L
|
33 | 31% | 9% - 50% | |
| United Kingdom - Roasted Barley | 5 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 22% | 9% - 33% |
| American - Caramel / Crystal 60L | 5 | American | Grain | crystal malt |
60°L
|
34 | 20% | 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 | 55 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 38 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Irish Ale 1084 | 25 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
| White Labs - Irish Ale Yeast WLP004 | 19 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Danstar - Nottingham Ale Yeast | 16 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Wyeast - American Ale 1056 | 13 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 9 | 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 - London Ale Yeast WLP013 | 7 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
| White Labs - English Ale Yeast WLP002 | 7 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Other Ingredients Used In Foreign Extra Stout Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 35 | Other | Boil | 51% | 0% - 100% |
| Gypsum | 7 | Water Agt | Mash | 31% | 0% - 100% |
| Whirlfloc | 6 | Fining | Boil | 62% | 9% - 100% |
| Baking Soda | 4 | Water Agt | Mash | 55% | 0% - 100% |
| Table Salt | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Boil | 26% | 3% - 50% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 0% | 0% - 0% |
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