train.unit: litres
train.brewers_tips: For the traditional cellering, age this beer in vessel or bottle for 2 - 3 months at cellar temperature.
train.description: On the nose, clove and nutmeg, cafe au lait, subtle dark fruit notes, and hints of candied lemon peel. On the palate, smooth & fruity espresso, milk chocolate, and warm brandy-soaked currants are in the middle of a high-class dance-off against the spicy and peppery Belgian character. The overall impression evokes malt loaf or ginger cake.
train.add: start
train.unit: grams
train.attribute: bitter
train.name: Waimea
train.add: middle
train.unit: grams
train.attribute: flavour
train.name: Saaz
train.add: middle
train.unit: grams
train.attribute: flavour
train.name: Fuggles
train.unit: kilograms
train.name: Extra Pale
train.unit: kilograms
train.name: Wheat
train.unit: kilograms
train.name: Munich
train.unit: kilograms
train.name: Crystal 150
train.unit: kilograms
train.name: Chocolate
train.yeast: Wyeast 3787 - Trappist High Gravity™
train.unit: celsius
train.unit: celsius
train.twist: Coffee Beans: 250g FV. Raisins: 90g at end. Dark Sugar:140g at end.
train.name: AB:16
train.unit: litres
train.question: I need a beer recipe recommendation that will enhance the flavors of Gorgonzola and rye nut bread with smoked honey ham.