train.unit: litres
train.brewers_tips: Steep the cocoa nibs and chocolate in the hot wort for a short period for the best extraction of flavour compounds.
train.description: Scottish chocolate breakfast Stout - brewed with Brazilian Sertão coffee, Venezuelan cacao and (for the Scottish element) oatmeal. Smooth, chocolately and rich, with a honeycomb mouthfeel and a rich red berry coffee character. Brewed with our beer blogger friends from The Beer Cast and Hopzine.
train.add: start
train.unit: grams
train.attribute: bitter
train.name: Magnum
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: Brown
train.unit: kilograms
train.name: Black Malt
train.unit: kilograms
train.name: Carafa Special Malt Type 1
train.unit: kilograms
train.name: Flaked Oats
train.unit: kilograms
train.name: Crystal 150
train.yeast: Wyeast 1056 - American Ale™
train.unit: celsius
train.unit: celsius
train.twist: Cacao: 37.5g at end, Lactose: 125g at end, Ground Coffee: 6.3g at end.
train.name: Dead Metaphor
train.unit: litres
train.question: I'm making Candied bacon French toast for dinner - what homebrew beer recipe would complement it?