Hi mcaustin: would you be able to post an updated version of your extract recipe for the mocha stout? If I understand correctly you would now:
_ use cacao nibs instead of the cacao powder, if so, how much? Also, do I assume they would be steeped along with the grains, or are they part of the boil? If you stick with cacao powder, when is that incorporated?
_ possibly use less cold press coffee? How much less? I'm looking for a balance of chocolate and coffee flavors.
_ different hop schedule?