Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Unhopped extract syrup |
| 1 pounds | Chocolate malt, not cracked |
| ½ pounds | Black patent malt, not |
| \N \N | Cracked |
| ½ pounds | Crystal malt (90 degrees L |
| ½ pounds | Sumatra decaf coffee |
| 1½ ounce | Cascade hops (boil) |
| ½ ounce | Cascade hops (finish) |
| \N \N | Yeast |
Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add ½ teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
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