Originally Posted by smagee
There seems to be a fair bit of debate back and forth regarding using cocoa powder vs. nibs, but I'm assuming you're going with powder simply because you have it on hand. It looks decent to me, although I'm uncertain you'll get the color you want for a stout out of so little black patent. It might depend on the lovibond level of your barley and chocolate malts.
Be careful with the vanilla; it can be easy to overdose on a batch, so I'd recommend sampling early and often once that goes in.
Hi! Thanks for the feedback (also, I love your icon!). I actually have some cocoa powder on hand but would be open to tracking down some nibs to use as well or instead. I had read this thread (http://www.homebrewtalk.com/f12/what-you-need-know-about-chocolate-brewing-94804/
) and there really didn't seem to be an answer either way, both cocoa and nibs had their pros and cons.
I was playing around with the grain bill and am definitely open to upping the black patent malt, maybe to 1/4 lb or 1/2 lb.
Thanks for the feedback, I haven't used vanilla beans in my beer before, so I'll definitely be careful with adding that.