Style: Foreign Extra Stout
All StylesStyle Profile based on 333 recipes
BU:GU
0.64
Hops
3.6 g/L
Mash pH
5.48
Description
A very dark, moderately strong, fairly dry, stout with prominent roast flavors. History: Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather, this is brewed [today] in Africa, Asia and the Caribbean. It [currently] makes up 40% of all the Guinness brewed around the world.” Style Comparison: Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as a Russian Imperial Stout. Lacking the strong bitterness and high late hops of American Stouts. Similar gravity as Tropical Stout, but with a drier finish, higher bitterness, and less esters.
Examples: Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout
Typical Grain Bill
- 70%
- 8%
- 7%
- 7%
- 5%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 93%
- 90%
- 68%
- 29%
- 28%
% of Foreign Extra Stout recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 28%
- 17%
- 11%
- 8%
- 7%
- 6%
- 6%
- 5%
- 5%
- 5%
% of Foreign Extra Stout recipes using each hop
Common Fermentables
- 20%
- 19%
- 14%
- 12%
- 10%
- 10%
- 10%
- 10%
- 10%
- 9%
Colour = malt category · bar = % of recipes
Common Yeasts
- 14%
- 14%
- 7%
- 6%
- 5%
- 3%
- 2%
- 2%
- 2%
- 2%
% of Foreign Extra Stout recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.