Style: Foreign Extra Stout

• 70% Pale
• 8% Roast
• 7% Pilsner
• 6% Crystal
• 5% Toast

% of total grain weight across all recipes · sums to ~100%

• 92% Pale (79%)
• 90% Roast (9%)
• 64% Crystal (8%)
• 35% Toast (11%)
• 27% Oats (7%)

% of Foreign Extra Stout recipes using each malt category (addition % in brackets)

• 29% East Kent Goldings
• 18% Fuggle
• 11% Magnum
• 8% Willamette
• 7% Challenger
• 6% Cascade
• 6% Target
• 5% Chinook
• 5% Columbus
• 5% Nugget

% of Foreign Extra Stout recipes using each hop

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% Oats, Flaked
• 9% Pale Malt (2 Row) US

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 (WLP005) White Labs
• 5% Nottingham Lallemand
• 3% London Ale Yeast (1028) Wyeast Labs
• 2% California Ale (WLP001) White Labs
• 2% New World Strong Ale (M42) Mangrove Jack's
• 2% London Ale (WLP013) White Labs
• 2% Dry English Ale (WLP007) White Labs

% of Foreign Extra Stout recipes using each strain

• 77% Single Infusion
• 23% Step Mash
• 0% Decoction

% of Foreign Extra Stout 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