Youdong coffee C Type 4kg, after 7days fermentation and 6days whole beans inside
Mash In @ 152 with 3 Gallons of Water for 60 Minutes. Mash Out/Sparge @ 170 with 1.5 Gallons of Water For 10 Minutes. Add Pre-Soaked Oak cubes with Bourbon of choice 5 Days before Kegging.