*Mash at 152 degrees for 60 minutes or until converted
*Mash out at 168 degrees for 10 minutes
*Boil wort for 60 minutes
*Add hops at appropriate times during boil
*Add Irish Moss 10 minutes left in boil
*Chill and add yeast
*Cocoa Nibs should be added to the secondary. To prepare for this I like to place the cocoa nibs in a muslin bag and then in a mason jar. The mason jar should next be filled with a neutral inexpensive vodka covering the nibs and which a lid is placed on the jar. The cocoa nibs should remain in the jar for approximately seven days at room temperature. Right before the beer goes into the secondary you can place the contents of the jar, of course vodka and all, in the secondary. Allow for up to one week of contact time in the secondary and then bottle or keg. If the nibs stay in contact for more than two weeks harsh tannins carried in the nibs can begin to leech.
*Peanut flavoring can be added to the bottling bucket and taste.
Fermentables
76% - 2-Row - US
10.5
37
1
Mash
2% - Black Patent Malt - UK
0.3
25
500
Mash
2% - Crystal 120L - CA
0.3
33
120
Mash
7% - Chocolate Malt - US
0.9
34
350
Mash
7% - Flaked Oats - US
0.9
37
1
Mash
7% - Rice Hulls - US
0.9
0
0
Mash
Hops
Magnum
0.87
Pellet
Boil
60 min(s)
12
33.0
Fuggles
1
Pellet
Boil
20 min(s)
4.8
9.2
Yeast
White Labs Irish Ale WLP004
76%
Other Stuff
Irish Moss
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.10oz cocoa nibs in secondary (soaked in vodka for a week)
2.4oz Natural peanut butter natural flavoring in secondary
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