Style: Foreign Extra Stout
All StylesStyle Profile based on 337 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
- 93% Pale (80%)
- 90% Roast (9%)
- 69% Crystal (8%)
- 30% Toast (11%)
- 27% Oats (7%)
% of Foreign Extra Stout recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 28% East Kent Goldings
- 18% Fuggles
- 11% Magnum (GR)
- 8% Willamette
- 7% Challenger
- 6% Target
- 6% Cascade
- 5% Columbus
- 5% Chinook
- 5% Nugget
% of Foreign Extra Stout recipes using each hop
g/L · median with IQR range
dated Foreign Extra Stout recipes with at least one dry-hop addition
- 20% Chocolate Malt
- 19% Roasted Barley
- 14% United Kingdom - Maris Otter Pale
- 12% Flaked Oats
- 10% Barley, Flaked
- 10% Black (Patent) Malt
- 10% American - Roasted Barley
- 10% Flaked Barley
- 9% Pale Malt (2 Row) US
- 9% Oats, Flaked
Colour = malt category · bar = % of recipes
- 15% Safale American (US-05) Fermentis
- 14% SafAle English Ale (S-04) Fermentis
- 7% Irish Ale (1084) Wyeast Labs
- 6% British Ale Yeast (WLP005) White Labs
- 5% LalBrew Nottingham Lallemand
- 3% London Ale Yeast (1028) Wyeast Labs
- 2% California Ale Yeast (WLP001) White Labs
- 2% New World Strong Ale (M42) Mangrove Jack
- 2% London Ale Yeast (WLP013) White Labs
- 2% Dry English Ale Yeast (WLP007) White Labs
% of Foreign Extra Stout recipes using each strain
- 77% Single Infusion
- 23% Step Mash
- 0% Decoction
56 recipes with mash data
- 100 ppm Ca²⁺
- 5 ppm Mg²⁺
- 29 ppm Na⁺
- 60 ppm Cl⁻
- 50 ppm SO₄²⁻
- 265 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.