has anyone used cocoa nibs? i'm doing a mint chocolate stout, its an extract and partial mash.
6 lbs amber dme,
1lb biscuit malt,
1 lb chocolate malt,
1/2 lb roasted barley,
1/2 lb black patent.
1/2 oz northern brewer pellets at 60 min
1 oz northern brewer at 20 min.
at the end of the boil,
1 oz fresh spearmint,
1 life saver mint.
I figure around 2-3 ounces of cocoa nibs. i want there to be a definite chocolate taste, is this enough? along with the dark malts maybe i should stick with 2 oz cocoa nibs and taste after fermentation. if needed i could go to secondary and add crushed cocoa nibs?