El Moro Break Coconut Coffee Ale | DishGen Recipe

Ingredients

• 3 gallons water (for mash)
• 5 gallons water (for sparging)
• 7.5 pounds Pale Ale malt
• 1.5 pounds Caramel 40 malt
• 1 pound Caramel 120 malt
• 0.5 pound Chocolate malt
• 0.5 pound roasted barley
• 0.5 pound flaked oats
• 1.5 ounces Challenger hops, divided into sixths
• 2½ cups flaked unsweetened coconut
• 1¼ cups coffee beans, crushed
• 1⅔ cups packed light brown sugar
• 1 packet Belgian ale yeast (e.g., Saale S-33)
• 1 cup maple syrup (for bottling)