I’ll be making an imperial stout soon. First run to the imperial and second run to a chocolate stout. I’ve been reading up on the various method - nibs, cocoa powder, and even chocolate extract. My intent is to add about 4 oz cocao powder at flameout then use nibs to taste in the secondary.
I’d appreciate input from anyone who has made chocolate stouts and what they feel was the preferred method.
Also, does anyone have a proven recipe for reference ? thanks