1.Add 3.2oz of ground coffee in dry hop -- check after 12 hours -- max 24 hours.
2.Add 2.0oz of ground coffee in mash at 156F.
3.Dark grains added at end of Mash -- only steep for 10 minutes and include for sparging. It should only rest on top of the mash. Blend in slightly. This will keep the astringency to a minimum.
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