Boil 7.5 gal and boil for 75 min adding hops on schedule.
After knockout, cool to 190 deg and add course ground coffee (2 oz).
At second fermentation add cocoa nibs and cocoa powder let sit for one week.
Using a sanitized growler, draw off 1/2 gal of beer from second fermentation and add course ground coffee for a 24 hour cold extraction in refrigerator.
Strain beer back to fermenter and keg.
OG hydro 1.075
OG Refrac 1.077
