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Dark British Beer - Foreign Extra Stout


A very dark, moderately strong, fairly dry, stout with prominent roast flavors.

Flavor Profile: Moderate to high roasted grain and malt flavor with a coffee, chocolate, or lightly burnt grain character, although without a sharp bite. Moderately dry. Low to medium esters. Medium to high bitterness. Moderate to no hop flavor, can be earthy, herbal, or

Ingredients: Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.

BJCP Style Guide

Top 10 Foreign Extra Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Sour Baby Jesus
5 gal 7.42% 40.35 1.075 1.019
All Grain 6509
Old Engine Oil clone
25.5 L 6.87% 67.52 1.074 1.022
All Grain 5093
kernel export porter
18 L 7.31% 30.95 1.067 1.012
All Grain 2922
Duroc Oyster Extra Stout
22 L 6.25% 30.84 1.058 1.012
All Grain 2107
Ma nouère
15 L 6.47% 64.25 1.071 1.022
All Grain 2088
Eightball Imperial Black Ale
23 L 8.95% 123.51 1.082 1.014
BIAB 1932
Mr Ambassador
27 L 9.19% 21.08 1.086 1.016
All Grain 1790
BA fes
25 L 7.87% 61.56 1.073 1.013
All Grain 1725
Extra Stout (Aroma/Amber/Black)
21 L 7.28% 42.75 1.069 1.013
All Grain 1650
Kjeller 5 Juleale 2016 25 liter
25 L 7.57% 64.6 1.075 1.017
BIAB 1136

Newest Foreign Extra Stout Recipes

Title Size ABV IBU OG FG Color Method Views
Stout of sight, Stout of mind! V3
3.25 gal 6.45% 54.68 1.078 1.029
BIAB 9
Stout
5.5 gal 8.21% 128.18 1.077 1.014
BIAB 53
Talus Export Stout
12 gal 7.77% 77.67 1.079 1.020
All Grain 49
coopers stout
26 L 7.09% 21.55 1.068 1.014
All Grain 48
Foreign Extra Stout
28.5 L 7.1% 36.19 1.070 1.016
All Grain 37
Phantom of the Ruhr
5.5 gal 6.79% 46.28 1.069 1.017
All Grain 53
Oyster Stout
12 gal 4.6% 63.76 1.047 1.012
All Grain 102
Stout of sight, Stout of mind! V2
3.25 gal 6.19% 52.67 1.070 1.023
BIAB 34
Guinness foreign extra stout clone
3 gal 7.71% 77.46 1.077 1.019
All Grain 84
16D
18 L 7.41% 42.27 1.074 1.018
All Grain 72

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 83 United Kingdom Grain base malt 3.75°L
38 65% 16% - 100%
United Kingdom - Roasted Barley 65 United Kingdom Grain roasted malt 550°L
29 4% 1% - 9%
United Kingdom - Chocolate 63 United Kingdom Grain roasted malt 425°L
34 5% 1% - 10%
Flaked Oats 61 Adjunct raw 2.2°L
33 7% 1% - 18%
United Kingdom - Black Patent 41 United Kingdom Grain roasted malt 525°L
27 4% 0% - 25%
US - Pale 2-Row 37 US Grain base malt 1.8°L
37 63% 11% - 93%
Flaked Barley 29 Adjunct raw 2.2°L
32 8% 1% - 27%
American - Roasted Barley 29 American Grain roasted malt 300°L
33 5% 1% - 25%
United Kingdom - Brown 28 United Kingdom Grain roasted malt 65°L
32 8% 1% - 22%
American - Chocolate 27 American Grain roasted malt 350°L
29 5% 2% - 9%

Hops Used In Foreign Extra Stout Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 62 5 43% 7% - 100%
Fuggles 39 4.5 36% 12% - 100%
Magnum 37 15 58% 9% - 100%
Challenger 16 8.5 45% 11% - 100%
Centennial 13 10 37% 14% - 100%
Target 11 11.5 48% 20% - 100%
Cascade 11 7 35% 25% - 67%
Chinook 11 13 35% 14% - 100%
Nugget 10 14 40% 11% - 100%
Northern Brewer 9 7.8 52% 26% - 75%

Steeping Grains Used In Foreign Extra Stout Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 4 American Grain roasted malt 350°L
29 21% 15% - 29%
United Kingdom - Chocolate 4 United Kingdom Grain roasted malt 425°L
34 31% 13% - 55%
United Kingdom - Roasted Barley 4 United Kingdom Grain roasted malt 550°L
29 25% 4% - 33%
American - Roasted Barley 2 American Grain roasted malt 300°L
33 32% 27% - 36%
United Kingdom - Black Patent 2 United Kingdom Grain roasted malt 525°L
27 27% 21% - 33%
United Kingdom - Crystal 60L 2 United Kingdom Grain crystal malt 60°L
34 28% 17% - 40%
United Kingdom - Maris Otter Pale 2 United Kingdom Grain base malt 3.75°L
38 39% 33% - 45%

Yeasts Used In Foreign Extra Stout Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 32 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 29 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 15 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - Irish Ale 1084 9 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - London Ale Yeast WLP013 9 White Labs Ale Medium Medium 71% 66°F 71°F
Wyeast - London Ale 1028 8 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Irish Ale Yeast WLP004 7 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Wyeast - London Ale III 1318 7 Wyeast Ale 0.1 High 73% 64°F 74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 7 Lallemand Ales Medium High 80% 50°F 72°F
Danstar - Windsor Ale Yeast 6 Danstar Ale Medium Medium 72% 64°F 70°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 23 Water Agt Mash 16% 0% - 67%
Baking Soda 16 Water Agt Mash 13% 0% - 45%
Calcium Chloride (dihydrate) 15 Water Agt Mash 22% 0% - 50%
Irish Moss 13 Fining Sparge 78% 33% - 100%
Whirlfloc 11 Water Agt Boil 67% 5% - 100%
Lactic acid 9 Water Agt Mash 83% 31% - 100%
Calcium Chloride (anhydrous) 8 Water Agt Mash 18% 0% - 71%
Chalk 8 Water Agt Mash 18% 0% - 73%
Epsom Salt 8 Water Agt Mash 10% 0% - 30%
Wyeast - Beer Nutrient 6 Fining Boil 41% 3% - 50%

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