Mill the grains and mash at 154°F (68°C) for 30 minutes at a ratio of 1.3 qts/lb (2.7 l/kg). Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Hold the wort at 180°F (82°C) for 20 minutes, then allow it to cool. Once it has cooled to 100°F (38°C), pitch the Lacto. Purge the kettle/fermenter of oxygen using CO2 and seal to maintain an oxygen-free environment. Monitor the pH, aiming for 3.4–3.6. At target pH, bring to a boil, add the dextrose, and boil for 10 minutes. Chill to about 66°F (19°C), aerate the wort, and pitch the yeast.

Once primary fermentation is complete, add the blackberries or other fruit of choice. Estimate about half pound of fruit per gallon as a base and adjust to your tastes from there. After about 7 days, once the gravity has stabilized again, rack off of the fruit into a secondary fermenter and add the whole-bean coffee in a weighted, sanitized, nylon sack. After 24–36 hours, remove the beans and add the coarse-ground coffee in the same method. Remove the ground coffee after 24–36 hours, then crash, carbonate and package.