1.Mash in @ 156 for 60 minutes Collected 7.5 gallons wort .
2.At this point do your thing for fermentation. let this one ferment in primary for three weeks before racking over to secondary and aging for 2 weeks on 2 rum soaked Mexican vanilla beans.
3.7 oz of Cocoa Nibs roasted at 350 degrees for 20 minutes. Rack onto them once just out of oven into Secondary
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