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	5847
Lion Stout Clone	1 gal	8.24%	62.17	1.076	1.013		All Grain	5013
Tropical Stout	60 L	6.33%	33.78	1.063	1.015		All Grain	4702
Sour Stout	6 gal	7%	14.24	1.070	1.017		All Grain	4562
Founders Brewing Co. - Breakfast Stout Clone	5.5 gal	7.03%	94.42	1.071	1.018		Partial Mash	4548
Shepherd Neame & Co Double Stout Clone	11 L	6.61%	20.12	1.065	1.015		All Grain	4416
Dark Chocolate Munich Stout	5.5 gal	6.99%	47.9	1.069	1.016		All Grain	4336
English Stout	5 gal	7.98%	67.59	1.081	1.020		All Grain	3831
Varvar Milk Stout	450 L	5.71%	34.05	1.085	1.041		All Grain	3130
Pine Tar Stout	5 gal	7.54%	38.48	1.079	1.021		extract	2999

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Stout - B & E	2.5 gal	6.13%	48.5	1.057	1.011		BIAB	59
Stout a la chingada	30 L	6.89%	40.63	1.065	1.012		All Grain	79
Guinness Export extra stout clone	5 gal	6.29%	66.84	1.064	1.016		All Grain	121
Black and	5.5 gal	6.15%	34.25	1.058	1.011		All Grain	39
Oatmeal Export Stout	2.5 gal	7.48%	63.31	1.083	1.026		BIAB	86
Guiness Foreign Extra Stout - ARM1	10 gal	6.38%	42.17	1.063	1.015		extract	193
Mole Stout	20 L	7.3%	25.01	1.073	1.018		All Grain	94
Export Stout	5.75 gal	7.38%	30.71	1.076	1.019		All Grain	116
9 yards Rye Stout	5.75 gal	6.44%	49.38	1.065	1.016		BIAB	106
Stout	20.8 L	7.53%	39.8	1.075	1.018		All Grain	125

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	160		Adjunct	raw	2.2°L	33	8%	2% - 23%
United Kingdom - Maris Otter Pale	159	United Kingdom	Grain	base malt	3.75°L	38	66%	11% - 100%
American - Roasted Barley	139	American	Grain	roasted malt	300°L	33	6%	1% - 25%
American - Chocolate	126	American	Grain	roasted malt	350°L	29	6%	1% - 30%
United Kingdom - Roasted Barley	115	United Kingdom	Grain	roasted malt	550°L	29	5%	1% - 16%
Flaked Barley	94		Adjunct	raw	2.2°L	32	10%	2% - 27%
United Kingdom - Chocolate	86	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	60	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 9%
Caramel / Crystal 60L	47		Grain	crystal malt	60°L	34	7%	2% - 17%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	120	5	46%	4% - 100%
Fuggles	86	4.5	41%	5% - 100%
Magnum	74	15	57%	2% - 100%
Cascade	48	7	38%	9% - 100%
Willamette	45	4.5	41%	7% - 100%
Northern Brewer	42	7.8	42%	9% - 100%
Challenger	41	8.5	49%	10% - 100%
Nugget	37	14	49%	9% - 100%
Chinook	35	13	29%	3% - 100%
Columbus	32	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	20	American	Grain	roasted malt	300°L	33	36%	13% - 100%
American - Black Malt	14	American	Grain	roasted malt	500°L	28	20%	5% - 50%
American - Chocolate	14	American	Grain	roasted malt	350°L	29	24%	13% - 50%
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	101	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	87	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	34	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	28	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	21	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - American Ale 1056	20	Wyeast	Ale	0.1	Med-Low	75%	60°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	12	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	52	Fining	Boil	48%	0% - 100%
Gypsum	47	Water Agt	Mash	22%	0% - 100%
Calcium Chloride (dihydrate)	27	Water Agt	Mash	19%	0% - 100%
Baking Soda	25	Water Agt	Mash	23%	0% - 100%
Whirlfloc	22	Water Agt	Boil	68%	9% - 100%
Chalk	15	Water Agt	Mash	8%	0% - 55%
Yeast Nutrient	13	Other	Boil	29%	0% - 100%
Lactic acid	12	Water Agt	Mash	85%	2% - 100%
Epsom Salt	11	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (anhydrous)	10	Water Agt	Mash	22%	0% - 100%

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