train.unit: litres
train.brewers_tips: Put coffee beans and cocoa nibs in a cheese cloth and dip in wort like a tea bag. Do multiple small additions for short lengths of time – the longer you leave them in the more heavy oils will be extracted.
train.description: Vanilla pods and toasted oak chips add a rounded character to this massive Russian Imperial Stout, brewed with a hefty malt bill, cacao nibs and coffee beans. Dark malts combine with Cascade to add a punchy bitterness, strong enough to offset the big chocolate sweetness.
train.add: start
train.unit: grams
train.attribute: bitter
train.name: Cascade
train.add: middle
train.unit: grams
train.attribute: flavour
train.name: Cascade
train.unit: kilograms
train.name: Extra Pale
train.unit: kilograms
train.name: Wheat
train.unit: kilograms
train.name: Dark Crystal
train.unit: kilograms
train.name: Black Malt
train.unit: kilograms
train.name: Roasted Barley
train.unit: kilograms
train.name: Weyermann Smoked
train.yeast: Wyeast 1272 - American Ale II™
train.unit: celsius
train.unit: celsius
train.twist: Coffee Beans: 25g at end, Cocoa Nibs: 25g at end, Cocoa Nibs: 25g at conditioning, Coffee Beans: 25g at conditioning, Oak Chips: 15g at conditioning
train.name: Cocoa Psycho
train.unit: litres
train.question: Can you provide a beer recipe that would pair well with Espresso crusted venison with a dark cherry jus?