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Old 02-05-2013, 08:21 PM   #1
Feb 2011
Monroe, WA
Posts: 27

So, I'm toying with the idea of making the following recipe that I've come up with. Any ideas/critiques would be greatly appreciated.

6 lbs Dry Dark Malt: 6 lbs
Dark Chocolate Malt: 12 oz
Munich Malt: 10 oz
Roasted Barley: 10 oz

Hops: Cascade 1 oz at 60 minutes, and .5 oz at 30 minutes

Yeast: Wyeast American #1056

Adding Cold Brewed Coffee and 3 vanilla beans added at secondary.

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