I'm getting ready to brew some beers for a wedding for friends in October. The first that I want to do is a chocolate raspberry stout, based on Jamil's Black Forest Stout in Brewing Classic Styles.
Color: 39 SRM
Alcohol: 7.6% ABV
13.9 lbs Maris Otter
0.75 lbs Black Roasted Barley (500L)
10 oz Crystal (40L)
10 oz Crystal (80L)
0.5 lbs Chocolate Malt (420L)
Kent Goldings 5% AA, 60 min
4 oz Cocoa Powder, 0 min
Wyeast 1028 London Ale
So after it's most of the way fermented, I plan to rack it over to secondary, and add 2oz of cocoa nibs and the raspberries. The original recipe calls for 6lbs cherries and 8 oz cocoa powder, but no nibs. I'm thinking 6 lbs of raspberry puree is going to be way too much. Should I be looking at 4 lbs?
I want to use the cocoa nibs in secondary because while I've been happy with cocoa powder before, I want to give nibs a shot for the more natural flavor. Does the 2oz in secondary sound like enough?
I'm brewing this over the weekend, but the wedding isn't until the second week of October, so it's going to age for awhile.
tl;dr: Is 4 lbs of raspberries, and 2oz of cocoa nibs in secondary, plus 4 oz cocoa powder in the boil going to give me a good quality chocolate raspberry stout?