Recipe Type: Extract
Yeast: Nottinghams
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.016
Boiling Time (Minutes): 60
Color: BLACK
Primary Fermentation (# of Days & Temp): 10 @ 68°F
Secondary Fermentation (# of Days & Temp): 10 @ 68°F

Ingredients:
7lbs Dark Malt Extract
3/4lbs Roasted Barley - steeped at 160° for 20 minutes
1oz Chinook hops 60min
1tsp Irish Moss
1lbs Expresso Coffee – dump finely ground coffee right into the wort at flame out. I like the vacuum "bricks" of expresso you get at the store...they are cheaper than starbucks/dunkin coffee.

aka - BUZZ BEER (and scored a 37 at a recent BJCP event)