Brewing Method: Partial Mash
Yeast: Wyeast Irish Ale (#1084)
Yeast Starter:
Batch Size: 5 gallons
Original Gravity: ~1.090
Final Gravity: ~1.014
Alcohol Content: %
Total Grains: 3.5#
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1 hour
Primary Fermentation: 6 days @ 75F
Secondary Fermentation: 7 days @ 70F
Additional Fermentation: Age in bottle 3 months @ 70F

Grain Bill:

6.6# Munton's Dark Malt Extract
2# Flaked Oats
1# Roasted Barley
8oz 2-Row Lager Malt

1 cup DRY Dark Malt Extract (for priming)

Adjuncts:
2 bottles Guinness
3 tsp gypsum
2 tsp Irish moss

.5# dark roast, fine ground coffee
thumb-sized 3" piece of fresh ginger, grated
3" stick cinnamon, crushed
3 pods star anise, crushed
1/2 tsp ground cardamom
1 oz pure vanilla extract

Hop Bill:

1oz Northern Brewer (boiling 60 min)
1oz Bullion (boiling 60 min)
1oz Liberty (aroma 10 min)

Mash Schedule:

24 hrs before brewing, poured Guinness into large bowl and steeped roasted barley & 2-row malt at room temperature.

Mashed flaked oats in 1gal 160F water for 45 min. Consistency of very thick gruel -- probably should have used more water. Sparged w/ 2.5 gal 170F water; added dark malt extract, Guinness/malt mess, gypsum, boiling hops and slowly raised to boil.

MEANWHILE, boiled 4c water and steeped coffee and spices for 30min; then added coffee/spices (including all solids) to wort with Liberty hops & Irish moss for last 10min of boil.

Brewers Notes:

I'm as lazy as they come regarding specific gravities, so yours may vary wildly.

Finished brew (@ 6 months now) has subdued but noticeable spice flavors; definite coffee flavor. I might increase the spices next time, especially the ginger & cardamom.