Description:

3 weeks with coca nibs in keg: Some chocolate flavor but seems to have more vanilla than chocolate.

Ingredients:

• 8.0 oz - Simpsons Golden Naked Oats (1.0 SRM) (Grain)
• 10 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs - White Wheat Malt (2.4 SRM) (Grain)
• 10.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 4.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 4.0 oz - Roasted Barley (300.0 SRM) (Grain)
• 1.0 oz - Perle [9.4%] - Boil 90 min (Hops)
• 0.5 oz - Cascade [7.3%] - Boil 60 min (Hops)
• 1.00 oz - Coca Nibs (Boil 60 min) (Misc)
• 1.00 tsp - Gypsum (Calcium Sulfate) (Boil 60 min) (Misc)
• 0.8 oz - Cascade [7.3%] - Boil 30 min (Hops)
• 1.00 tsp - Irish Moss (Boil 20 min) (Misc)
• 0.50 tsp - Yeast Nutrient (Boil 10 min) (Misc)
• 1.0 oz - Cascade [7.3%] - Boil 0 min (Hops)
• 1 pkgs - Pacman Yeast from Rogue (Wyeast #Wyeast 1764) (Yeast)
• 4.00 oz - Chocolate Extract (Bottling 0 min) (Misc)
• 1.00 tsp - Pure Vanilla (Bottling 5 min) (Misc)
• 6.00 oz - Coca Nibs (Bottling 5 weeks) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.064 (15.6° P)
Final Gravity: 1.016 SG (4.2° P)
Alcohol by Vol: 6.3%
Color SRM: 32.8  Color Sample 
Bitterness IBU: 66.5
Recipe Type: all-grain
Yield: 5.40 US Gallons

Source: Eric Wiens