So, here's what I'm planning:
A Belgian stout with a milder roast component, aged on roasted cocoa nibs in the secondary, then blended w cold pressed coffee at bottling time.
I know this is going to be a lot of potentially competing elements, but I don't know if I'll be able to resist trying to make it meld.
I'm using Starbucks reserve sun-dried Ethiopia Harrar for the coffee:
Coffee is described as having notes of dark berry, chocolate and rummy spice.
And I'm using Ghana cocoa nibs from Patric chocolate from Columbia, MO
Opinions? Previous experimentation w cocoa nibs or coffee advice?
Could anyone point me to some recommended Belgian stout recipes?
Thank you for any and all input,