Peppermint Porter

Mash at 156°F (69°C) for 60 min. Boil 75 min. Steep tea bags in wort for 5 minutes, then discard. Chill and oxygenate. Ferment at 64°F (18°C) to final gravity. Steep coffee beans at 67°F (19°C) for 24 hours. Package.

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