Chocolate Stout and Porter
I soak these cocoa nibs in vodka for a week and then add the nibs and vodka to the secondary fermenter for 2 weeks. Great addition to a chocolate stout or porter. I use these nibs along with 3 Madagascar vanilla beans, a pound of lactose and 2 drams of LorAnn cherry flavoring when brewing my chocolate covered cherry stout.
Reviewed by: Jimbo