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	7632
Old Engine Oil clone	25.5 L	6.87%	67.52	1.074	1.022		All Grain	5861
kernel export porter	18 L	7.31%	30.95	1.067	1.012		All Grain	3685
Duroc Oyster Extra Stout	22 L	6.25%	30.84	1.058	1.012		All Grain	2666
Ma nouère	15 L	6.47%	64.25	1.071	1.022		All Grain	2405
Eightball Imperial Black Ale	23 L	8.95%	123.51	1.082	1.014		BIAB	2374
BA fes	25 L	7.87%	61.56	1.073	1.013		All Grain	2182
Mr Ambassador	27 L	9.19%	21.08	1.086	1.016		All Grain	2119
Extra Stout (Aroma/Amber/Black)	21 L	7.28%	42.75	1.069	1.013		All Grain	2092
Kjeller 5 Juleale 2016 25 liter	25 L	7.57%	64.6	1.075	1.017		BIAB	1474

Newest Foreign Extra Stout Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
FrankenBlack	5.5 gal	7.44%	8.81	1.069	1.012		Partial Mash	37
FES	5.5 gal	7.39%	58.24	1.070	1.013		All Grain	35
x	40 L	6.35%	16.89	1.063	1.015		BIAB	103
LIB Malc’s Dark and Mysterious	18 L	6.09%	44.28	1.062	1.015		All Grain	151
stout 2024	40 L	6.42%	19.86	1.064	1.016		All Grain	191
Pumpernickel Stout	5.5 gal	6.62%	61.47	1.069	1.018		All Grain	249
Milk Chocolate Stout	20 L	7.38564%	58.4159	1.074	1.018		All Grain	326
Coffee Stout	11 gal	4%	26.81	1.041	1.010		All Grain	327
Candy cap mushroom imperial stout	3.5 gal	8.72%	92.61	1.083	1.017		BIAB	211
Export India Porter	20 L	5.78%	72	1.060	1.016		BIAB	230

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	90	United Kingdom	Grain	base malt	3.75°L	38	65%	12% - 100%
Flaked Oats	70		Adjunct	raw	2.2°L	33	7%	1% - 31%
United Kingdom - Chocolate	67	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 18%
United Kingdom - Roasted Barley	65	United Kingdom	Grain	roasted malt	550°L	29	4%	1% - 9%
United Kingdom - Black Patent	42	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%
American - Roasted Barley	34	American	Grain	roasted malt	300°L	33	5%	1% - 25%
Flaked Barley	32		Adjunct	raw	2.2°L	32	8%	1% - 27%
United Kingdom - Brown	30	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	68	5	44%	8% - 100%
Magnum	42	15	60%	9% - 100%
Fuggles	42	4.5	36%	12% - 100%
Challenger	16	8.5	48%	11% - 100%
Cascade	15	7	37%	25% - 71%
Centennial	15	10	35%	14% - 100%
Chinook	13	13	36%	14% - 100%
Target	12	11.5	52%	20% - 100%
Nugget	12	14	46%	11% - 100%
Columbus	12	15	51%	23% - 100%

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 - English Ale Yeast S-04	36	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	33	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	16	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	10	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London Ale III 1318	10	Wyeast	Ale	0.1	High	73%	64°F	74°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
Wyeast - Irish Ale 1084	8	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - Irish Ale Yeast WLP004	7	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°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	30	Water Agt	Mash	19%	0% - 67%
Baking Soda	24	Water Agt	Mash	14%	0% - 58%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	22%	0% - 50%
Whirlfloc	12	Water Agt	Boil	65%	5% - 100%
Irish Moss	12	Fining	Sparge	76%	33% - 100%
Epsom Salt	12	Water Agt	Mash	7%	0% - 30%
Chalk	11	Water Agt	Boil	21%	0% - 73%
Calcium Chloride (anhydrous)	10	Water Agt	Mash	16%	0% - 71%
Lactic acid	9	Water Agt	Mash	83%	31% - 100%
Wyeast - Beer Nutrient	6	Fining	Boil	41%	3% - 50%

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