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American or British Yeast (high gravity) 3 vanilla beans w/ 8oz vodka extract for a week, then add 1 cup WHOLE coffee beans of your choice for a few days. pour filtered extract into keg or bottling bucket. Instructions: Mash grains for an hour at 149 f. Sparge with 170 f water to gather 7 gallons of wort. I added the 1 oz columbus addition at FWH, but you can add it when you reach a boil. 1 oz cascade @ 15 minutes, with a whirl floc tablet (optional) Boil down to the last five minutes and add the brown sugar. the amount really depends on how dry you want this beer, with the 1lb of crystal it may be a bit sweet. i think i hit a perfect blend. Ferment at 66 degrees using a clean, american yeast or british, if you prefer. i used san diego super with a 2L starter made the day before. nottingham (2 packets, at least) would be my alternative choice. After about one month in primary, rack to keg or secondary to prepare for bottling. aging is subjective, this beer tasted fantastic after 6 weeks but 6 months would be mind-blowing! The coffee addition and vanilla beans are optional but highly recommended. i used whole guatemalan antigua beans from a local roaster.