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Category 13D- Foreign Extra Stout

13D- Foreign Extra Stout

Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as “Tropical Stouts”). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s.

Roasted grain aromas are moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness can be medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solvent like). With a hop aroma that is low to none. Very deep brown to black in color, the clarity is usually obscured by deep color (if not opaque, should be clear), a large tan to brown head with good retention tops off this rich beer.

Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (giving an impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors, and restrained bitterness; they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain, and little to no hop flavor. Medium-full to full body, often with a smooth, creamy character, may give a warming (but never hot) impression from alcohol presence, and moderate to moderately-high carbonation.

A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust.

OG: 1.056 – 1.075, FG: 1.010 – 1.018, IBUs: 30 – 70, SRM: 30 – 40, ABV: 5.5 – 8%

We’ve formulated this extract recipe for you to try:

Export Stout

If you chose the Wyeast Activator, take it out of the refrigerator and smack to activate. If you chose White Labs yeast, simply take it out of the refrigerator.

  1. 1. Steep grains in 1/2 gallon of water at 155ºF for at least 30 minutes. Top off with as much water as you need to get to your boiling volume.
  2. 2. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 minutes and add 1 oz. Target Pellet hops.
  3. 3. When there are 15 minutes left in the boil, add the Irish Moss.
  4. 4. When there are 20 minutes left in the boil, add 1 oz. UK Fuggle hops
  5. 5. When there are 10 minutes left in the boil, add 1 oz. UK Fuggle hops
  6. 6. Chill the wort down as cool as you can get it, ideally to 70ºF, and pitch your yeast.

Fermentation schedule

Primary: Approximately 10 days at 62-72°F if using Wyeast, 65-68ºF is using White Labs

Transfer to Secondary: This beer will benefit from an extended time in the secondary. Keep it at the same temperature as you did the primary, and give it about 6 weeks.

Prime and bottle, or keg

Enjoy and share with friends!

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