2.raise by infusion to 158 for 20 mins, raise to 170 for 5 mins and mash out
3.Add 4 oz fresh ground coffee to secondary.
4.Ferment at 65 for awhile and raise to 69 when fermentation slows
5.Pitch two packages of US-05 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/4 cup DME for bottling.
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