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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
Tropical Stout
60 L 6.33% 33.78 1.063 1.015
All Grain 3972
Vegemite Stout
23 L 5.83% 40.94 1.062 1.018
All Grain 3835
Founders Brewing Co. - Breakfast Stout Clone
5.5 gal 7.03% 94.42 1.071 1.018
Partial Mash 3499
Lion Stout Clone
1 gal 8.24% 62.17 1.076 1.013
All Grain 3424
Dark Chocolate Munich Stout
5.5 gal 6.99% 47.9 1.069 1.016
All Grain 3113
Sour Stout
6 gal 7% 14.24 1.070 1.017
All Grain 2901
English Stout
5 gal 7.98% 67.59 1.081 1.020
All Grain 2555
Ó Flannagáin Standard
5 gal 4.29% 23.08 1.046 1.013
BIAB 2182
Varvar Milk Stout
450 L 5.71% 34.05 1.085 1.041
All Grain 2169
Shepherd Neame & Co Double Stout Clone
11 L 6.61% 20.12 1.065 1.015
All Grain 2159

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5 gal 6.29% 33.49 1.064 1.016
All Grain 7
Stern Look Stout
5.5 gal 6.13% 83.87 1.062 1.016
BIAB 25
Double stout
1 gal 6% 51.94 1.059 1.014
BIAB 38
Sour Cherry Stout
3 gal 7.61% 45.5 1.068 1.010
All Grain 35
Partigyle Stout/Mild
8 gal 6.12% 0 1.062 1.016
extract 98
Tropical Stout
6.5 gal 7.2% 42.03 1.062 1.007
BIAB 54
Better than Guinness
5.5 gal 4.42% 32.9 1.045 1.012
All Grain 38
Christmas Stout
300 L 7.26% 41.29 1.062 1.007
All Grain 55
Awesome Recipe
15 L 7.03% 17.96 1.070 1.016
BIAB 51
Black Eye Foreign Extra Stout
20 L 7.75% 53.18 1.078 1.019
All Grain 139

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 140 United Kingdom Grain base malt 3.75°L
38 66% 11% - 100%
Flaked Oats 137 Adjunct raw 2.2°L
33 8% 2% - 23%
American - Roasted Barley 125 American Grain roasted malt 300°L
33 6% 1% - 25%
American - Chocolate 116 American Grain roasted malt 350°L
29 6% 1% - 30%
United Kingdom - Roasted Barley 101 United Kingdom Grain roasted malt 550°L
29 5% 1% - 16%
Flaked Barley 80 Adjunct raw 2.2°L
32 10% 2% - 27%
United Kingdom - Chocolate 80 United Kingdom Grain roasted malt 425°L
34 5% 1% - 14%
US - Pale 2-Row 78 US Grain base malt 1.8°L
37 62% 8% - 86%
United Kingdom - Black Patent 59 United Kingdom Grain roasted malt 525°L
27 4% 1% - 9%
Caramel / Crystal 60L 40 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 103 5 44% 5% - 100%
Fuggles 69 4.5 39% 8% - 100%
Magnum 62 15 56% 2% - 100%
Cascade 42 7 38% 9% - 100%
Northern Brewer 40 7.8 42% 9% - 100%
Nugget 37 14 49% 9% - 100%
Willamette 37 4.5 41% 7% - 100%
Challenger 35 8.5 48% 10% - 100%
Columbus 31 15 35% 3% - 100%
Chinook 30 13 28% 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 17 American Grain roasted malt 300°L
33 36% 13% - 100%
American - Chocolate 13 American Grain roasted malt 350°L
29 24% 13% - 50%
American - Black Malt 11 American Grain roasted malt 500°L
28 19% 6% - 33%
United Kingdom - Black Patent 10 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%
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 88 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 79 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 27 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 26 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Irish Ale Yeast WLP004 26 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Wyeast - American Ale 1056 19 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 13 Lallemand Ales Medium High 80% 50°F 72°F
White Labs - California Ale Yeast WLP001 12 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - London Ale Yeast WLP013 10 White Labs Ale Medium Medium 71% 66°F 71°F
Mangrove Jack - New World Strong Ale M42 9 Mangrove Jack Ale n/a High 79.5% 61°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 46 Spice Boil 52% 0% - 100%
Gypsum 34 Water Agt Mash 21% 0% - 100%
Whirlfloc 25 Water Agt Boil 65% 0% - 100%
Baking Soda 19 Water Agt Mash 26% 0% - 100%
Calcium Chloride (dihydrate) 19 Water Agt Mash 12% 0% - 52%
Yeast Nutrient 12 Other Boil 20% 0% - 100%
Chalk 9 Water Agt Mash 6% 0% - 55%
Lactic acid 9 Water Agt Mash 80% 2% - 100%
Epsom Salt 8 Water Agt Mash 4% 0% - 17%
Wyeast - Beer Nutrient 6 Water Agt Boil 47% 0% - 91%

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