Finally got around to brewing this again!
Everything went as planned, pretty much can do this without the recipe in front of me now.
Added 3oz Dutch Mahogany Cocoa powder to the boil at 15 minutes.Decided to toss in 3 ounces of cocoa nibs that were soaking in some bookers bourbon for a couple of days into the primary for the beer to age/ferment on. Got the tip from some pro brewers about their milk stout that has a ton of nibs and chocolate flavor to it.
Will add 4 vanilla beans to the keg I think in a bag and skip secondary on this guy.
Was lazy and had a 2 month old pack of 1968, and will toss another packet of US05 in there to make sure my cell count is good too, since I didn't make a starter due to not knowing if I would be able to swing a brew day. Should work out great I think![/QUOTE
Went from 1.070 to 1.020 with US05 and 1968 together.
The cocoa nibs in primary was a fantastic idea. Quite honestly THE MOST chocolate flavor I've been able to pack into this already milk chocolately beer.
Racked it onto 3 ounces of medium toast, second use oak cubes, and 5 vanilla beans I chopped and had in some bookers bourbon for a couple weeks.
Taste is delicious. Gonna oak age it for a bit, and then off to the keg she goes. Will be great around Christmas.