I have seen many recipes that have chocolate in them but for the most part they are dark beers (Porters and Stouts). I am very interested in trying to make a Chocolate Wheat beer but I have some concerns. In some recipes that use cocoa they add it during the last 10 minutes of the boil and others put it in during fermentation. Anyone have any ideas on what would make more sense and why choose one over the other? Also, I am thinking of using California Ale (White Labs #WLP001) for my yeast but I am concerned about the possibility of a high OG with the addition of the cocoa nibs. Not sure how this will affect the yeast or the taste of the final product.