train.unit: litres
train.brewers_tips: Add the coconut and cacao nibs after primary fermentation and let infuse for at least 6 months at a low temperature.
train.description: Belgian Imperial Stout aged on toasted coconut and cacao. The Belgian yeast strain introduces a whole new dimension to the Imperial Stout style resulting in a beer that resembles a marshmallow toasted on a smouldering barbeque then smothered in dark chocolate. Massively seductive and encapsulating this blacker than midnight beer pours with coffee brown head so thick you could almost stand on it, and with an epic lacing on your glass.
train.add: start
train.unit: grams
train.attribute: bitter
train.name: First Gold
train.add: end
train.unit: grams
train.attribute: flavour
train.name: First Gold
train.unit: kilograms
train.name: Extra Pale
train.unit: kilograms
train.name: Carafa Special Malt Type 1
train.unit: kilograms
train.name: Carafa Special Malt Type 3
train.unit: kilograms
train.name: Flaked Oats
train.unit: kilograms
train.name: Pale Crystal
train.unit: kilograms
train.name: Dark Crystal
train.yeast: Wyeast 3522 - Belgian Ardennes™
train.unit: celsius
train.unit: celsius
train.twist: Toasted coconut flakes: 75g, Cacao Nibs: 25g
train.name: AB:05
train.unit: litres
train.question: Can you recommend a beer recipe that would balance the richness of Toffee marshmallow pie?