train.unit: litres
train.brewers_tips: Surface area contact is key in dry additions. Make sure your coffee and cacao nibs are weighed down with something and spread them out between multiple muslin bags if you can. This is not an exact science so taste as you go and swap out for fresh coffee and/or cacao if you haven't gotten the flavour you want after five days or so. You will not have this problem with the vanilla.
train.description: This one-off brew is packed with all the decadent flavours and textures associated with Imperial Stouts. This can features exclusive artwork by The Red Dress.
train.add: Start
train.unit: grams
train.attribute: Bitter
train.name: Magnum
train.add: Middle
train.unit: grams
train.attribute: Aroma
train.name: Lactose
train.add: Dry Hop
train.unit: grams
train.attribute: Flavour
train.name: Coffee
train.add: Dry Hop
train.unit: grams
train.attribute: Flavour
train.name: Cacoa Nibs
train.add: Dry Hop
train.unit: grams
train.attribute: Flavour
train.name: Vanilla
train.unit: kilograms
train.name: Pale Ale
train.unit: kilograms
train.name: Flaked Oats
train.unit: kilograms
train.name: Brown
train.unit: kilograms
train.name: Extra Dark Crystal
train.unit: kilograms
train.name: Wheat
train.unit: kilograms
train.name: Carafa Special Malt Type 1
train.unit: kilograms
train.name: Chocolate
train.yeast: Wyeast 1272 - American Ale II™
train.unit: celsius
train.unit: celsius
train.name: Semi Skimmed Occultist
train.unit: litres
train.question: Could you share a beer recipe that would be a perfect match for Dark Chocolate and Coffee Torte?