2.Add 2 oz of melted unsweetened bakers chocolate and 2oz PB2 at 30, 2 oz at 15 and 4 oz at flameout and whirlpool for 10-15 minutes before chilling
3.Ferment at 64 degrees for 3 days then let it rise to 68 to finish
4.When fermentation is complete, rack onto 1/4 cup of cocoa powder and 1lb of PB2
5.After 4 days in secondary, add 6 oz of roasted cacao nibs and let sit an addition 10-17 days, giving the beer a gentle swirl with a sanitized spoon every few days
6.After 2-3 weeks in secondary, cold crash, bottle or keg and let it condition for 3 months
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Recipe Facts
Clone Of Busted Nut - Chocolate Peanut Butter Stou...
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