basic translation is take the grain bill, do a 60 single infusion mash with 21L at 67C/152.6F. Sparge using 18L of 170 degree water.
Bring to boil, Boil 60 min hop w. NB at 60 (just post hot break) and EKG at 15 min left in boil.
Cool to 18C/64F (OG should be 1.090), pitch Mangrove Jack British Ale yeast. Leave to ferment until it reaches FG (1.020) then add 500 ml of coffee. leave until appropriate amount of coffee flavor is imparted. Package.
Add 500 ml coffee to secondary
Formatting is a lot different then Beer Smith or whatever but the terms don't change so look for infusion type, temp, volume, sparge type, temp, volume. Boil time, hop additions (typically listed in time remaining in boil), ideal yeast temp and/or fermentation temp, length and any post fermentation additions (dry hop, adjuncts whatever) and how long. If they don't say assume that you need to taste to see if its enough flavor and either add more or leave longer depending on the type of addition.
