Sweet Stout

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 30 SRM = 43 ABV = 6%

Step by step:
Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Warm 5 gallons (19 L) of water in your brew kettle up to 160 °F (61 °C). Place all the crushed grains in a muslin bag and steep in the kettle for 20 minutes. Remove the grains and let them drip back into the kettle. Add the dried malt extracts and stir until all the extract is dissolved.

Bring wort to a boil and boil for 60 minutes, adding the hops at the beginning of the boil.

After boil is complete, adjust volume with cold water to achieve desired fermentation volume. Chill wort and ferment at 68 °F (20 °C) until primary fermentation is complete. Transfer to secondary and add cocoa nibs along with the vodka. Allow for 3–5 days of contact time in order to extract the full flavor profile. After this, transfer beer to keg or bottle.