keanex
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- Nov 8, 2012
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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.
Thoughts?
I'm also considering cocoa powder instead, any thoughts on nibs vs powder?
Thoughts?
I'm also considering cocoa powder instead, any thoughts on nibs vs powder?