Felt lazy so decided to brew with extract malts. Dark extract was not available at my local brew so I bought Amber. Steeped the grains for 30 minutes at 160 in 4 gallons of water. Boiled for 60 @ 10 minutes I added Irish Moss Gypsum and 2 oz. Powdered Coco @ flame out I added in my Lactose. Cooled to 65 and Pitched Irish Wyeast Ale 1084 and Yeast nutrient. Gravity before Pitch read 1.120 Will add Caoco Nibs to secondary.
Brew day 5/14/15. Mashed at 148 for 75 minutes. 75-minute boil. 12 oz. lactose boiled last 15 minutes. 4 oz. cacao nibs added at flameout. OG 1.053. Transferred into a secondary on 5/29/15. Bottled 6/5/15. FG 1.020. (blue cap)