250g of cocoa powder added at end of the boil, 250g of cocoa nibs added to secondary, 10g Galaxy added to increase bitterness. Also mashed 720g bottle of sour cherries, minus the cherry juice. Final gravity stopped at 1030, to give 7.1%
All in (??????)
Stan Hieronymus' Baltic Porter recipe from the Jan/Feb 2007 issue of Zymurgy.
Spiced with Anise, Cloves, Cardommom, Rum soaked oak chips