SUBMITTED BY RICHARD BROWN

• 6.6 lbs Munton's Plain Light Malt Extract


• 1 lb Crystal Malt (20 degree Lovibond)


• 1/2 lb roasted barley


• 1 lb light honey


• 2 oz Halltertauer hops


• 1/2 oz Saaz hops


• 2 tsps Gypsum


• 1 tsp Irish moss


• Wyeast 1318 London III


• 1 lb Guatamalan Antigue Coffee, coarsely ground

Coffee Beer? Darn right! This rich, malty brown ale is lightly hopped with a slightly sweet, "good morning!" aftertaste. Start yeast culture by dissolving 1 tbsp dry light malt powder in warm water & ading yeast. Add grains and gypsum to 2 gallons spring water & bring to a boil. Remove grains & add malt extract & honey. Return to the boil & add Hallertauer hops; boil 30 minutes & add Irish Moss. Continue to boil for 5 minutes, then add Saaz hops & boil 10 minutes more. Stretch a grain bag across you strainer & fill with the ground coffee. Strain your wort THROUGH the coffee into your primary fermenter, filled with 2 gallons & 1 pint spring water and 7 pounds of ice. This will chill your wort quickly & allow you to pitch yeast immediately. Straing will take some time, as the coffee will tend to soak up a lot of liquid. Rack into secondary fermentation after about a week, adding fresh spring water to top off to 5 gallons (I needed close to 1/2 a gallon). Prime with 1 & 1/2 cups light dry malt extract & bottle after about a week in secondary. Ready to enjoy after 10-14 days in the bottle.

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