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  1. Soon I'll be making a weizen for my wife. Well, my niece found out about it and asked if I could make a stout for her. So after some thought I figured I'd do an espresso stout and call it Ashley's Eye Opener Cafe Cubano Stout (she's 3/4 Cuban, hence the name). It's based off of the MB recipe Sunday Morning Coming Down, with a few additions: - 1 St. Pat's HME - 1 Smooth LME - 1/2 cup brown sugar - 4oz. carapils - 4oz. crystal 60 - 1 Tbsp strong, cold-steeped, espresso-ground coffee per 12oz. bottle, added at bottling. I've only done one other recipe where I added some coffee, so thoughts? Suggestions? Maybe some fuggles at flameout to balance the extra grain and sugar?