https://www.brewersfriend.com/homebrew/recipe/view/238891/vanilla-coffee-cream-ale
4.5 gallons tap water 1/2 tsp gypsum
1 tsp of irish moss at 15 minutes left in the boil.
5 oz medium roast local coffee beans and 5 oz coarse ground medium roast local coffee beans in hop sack suspended in beer for 2 days max.
Great tasting, especially for the first few weeks while the coffee was the strongest. I was trying to go for a golden color and the coffee malt kind of ruined that. Next time, I will forego that addition.
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