Add the molasses to the start of the boil to make it easier to stir in. First wort hop with the columbus for great non-harsh bittering.
Cold brew 1lb of coarse coffee grounds with 10quarts of filtered water the night before packaging for around 16 hours. Strain coffee and pour into bottling/packaging bucket when adding sugar or straight into keg if kegging.
I fermented for 14 days or so and then left it in secondary for a few months over Christmas.
Strong coffee aroma. Taste starts with coffee, moves into fruit and chocolate, ends with bitter coffee. SMOOTH the entire time.