Editing Chocolate Stout (section)

==Instructions==
===Nibs===
# Crush nibs
# Roast at 350F (177C) for 10 minutes
#          325F (163C) for 5 minutes
#          300F (149C) for 5 minutes
#          275F (135C) for 5-10 minutes or until done.
# Add to glass container and cover with vodka
# Wait 1 week

===Mash===
# Get 12L water for extract / 28L water for BIAB to 150F (66C)
# Put bagged grains in the water and seep for 45 minutes
# Remove bag (don't squeeze, but let it drain)

===Boil===
# Add 4L water if extract
# Add DME if extract
# t+00:00 Start boiling 
# t+00:00 Add all Hops
# t+45:00 Add LME
# t+45:00 Add yeast nutrient
# t+45:00 Add whirlfloc
# t+60:00 Done
# Adjust water to 1.094 SG

===Ferment===
# Chill in ice bath to 66F (19C)
# Aerate and pitch US-04
# Add cocoa
# Ferment ~1 week, until US-04 winds down
# Pitch Nottingham
# Ferment ~2 weeks
# Use priming sugar
# Bottle condition for 8-10 weeks