Hey guys, just wanted to share my recipe for Intolerant. What I'm going for is a sweet milk chocolate stout with a moderate roasted malt backing. I plan to age this on cocoa nibs in secondary as well. I'm thinking 2-3 ounces of nibs in secondary. I figured I would soak them in 2-3 ounces of vodka overnight to sterilize them and dump it in.
I'm also considering cocoa powder instead, any thoughts on nibs vs powder?