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	5198
Lion Stout Clone	1 gal	8.24%	62.17	1.076	1.013		All Grain	4609
Tropical Stout	60 L	6.33%	33.78	1.063	1.015		All Grain	4544
Sour Stout	6 gal	7%	14.24	1.070	1.017		All Grain	4188
Founders Brewing Co. - Breakfast Stout Clone	5.5 gal	7.03%	94.42	1.071	1.018		Partial Mash	4137
Dark Chocolate Munich Stout	5.5 gal	6.99%	47.9	1.069	1.016		All Grain	3990
Shepherd Neame & Co Double Stout Clone	11 L	6.61%	20.12	1.065	1.015		All Grain	3859
English Stout	5 gal	7.98%	67.59	1.081	1.020		All Grain	3486
Varvar Milk Stout	450 L	5.71%	34.05	1.085	1.041		All Grain	2861
Pine Tar Stout	5 gal	7.54%	38.48	1.079	1.021		extract	2716

Newest Foreign Extra Stout (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Essex Stout	25 L	5.81%	46.26	1.055	1.010		All Grain	27
Last day of May	50 L	6.85%	84.47	1.075	1.023		BIAB	39
Awesome Recipe	500 L	7.01%	40.18	1.067	1.013		All Grain	44
Bella and Bertie's stout	26 L	6.39%	50.07	1.065	1.016		All Grain	83
Kernel Export Stout 1890	20 L	7.35%	190.72	1.066	1.012		BIAB	92
Manana 2025	48 L	6.98%	40.4	1.071	1.018		All Grain	74
Awesome Recipe	5.5 gal	6.72%	91.8	1.068	1.017		extract	68
Awesome Recipe	5.5 gal	6.89%	77.11	1.070	1.018		All Grain	73
Stas exstout	32 gal	6.33%	44.28	1.066	1.018		All Grain	120
extract espresso stout	5.5 gal	5.72%	69.57	1.062	1.019		extract	77

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	155	United Kingdom	Grain	base malt	3.75°L	38	66%	11% - 100%
Flaked Oats	151		Adjunct	raw	2.2°L	33	8%	2% - 23%
American - Roasted Barley	136	American	Grain	roasted malt	300°L	33	6%	1% - 25%
American - Chocolate	123	American	Grain	roasted malt	350°L	29	6%	1% - 30%
United Kingdom - Roasted Barley	112	United Kingdom	Grain	roasted malt	550°L	29	5%	1% - 16%
Flaked Barley	93		Adjunct	raw	2.2°L	32	10%	2% - 27%
United Kingdom - Chocolate	84	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	3%	1% - 9%
Caramel / Crystal 60L	44		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	114	5	46%	4% - 100%
Fuggles	83	4.5	40%	5% - 100%
Magnum	69	15	56%	2% - 100%
Cascade	45	7	39%	9% - 100%
Willamette	44	4.5	41%	7% - 100%
Northern Brewer	43	7.8	42%	9% - 100%
Challenger	40	8.5	49%	10% - 100%
Nugget	37	14	49%	9% - 100%
Chinook	34	13	29%	3% - 100%
Columbus	31	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	19	American	Grain	roasted malt	300°L	33	36%	13% - 100%
American - Chocolate	14	American	Grain	roasted malt	350°L	29	24%	13% - 50%
American - Black Malt	12	American	Grain	roasted malt	500°L	28	18%	6% - 33%
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	97	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	32	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
Wyeast - American Ale 1056	20	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	17	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	13	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - London Ale Yeast WLP013	12	White Labs	Ale	Medium	Medium	71%	66°F	71°F
Mangrove Jack - New World Strong Ale M42	12	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	50	Water Agt	Boil	50%	0% - 100%
Gypsum	43	Water Agt	Mash	23%	0% - 100%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	18%	0% - 100%
Baking Soda	23	Water Agt	Mash	23%	0% - 100%
Whirlfloc	22	Water Agt	Mash	68%	9% - 100%
Chalk	13	Water Agt	Mash	9%	0% - 55%
Yeast Nutrient	12	Other	Boil	31%	0% - 100%
Epsom Salt	11	Water Agt	Mash	14%	0% - 100%
Lactic acid	11	Water Agt	Sparge	83%	2% - 100%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	11%	0% - 36%

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