I know we are barely into June but I am planning my Christmas beer. Last year I did a brown ale with ginger, clove, all spice, molasses, and nutmeg. This year I am looking to do a porter with cocoa nibs, mint and maybe a vanilla bean or two. I have never brewed with cocoa nibs, mint or vanilla before. My questions are when to add them to extract the right flavors and the right aromas, going for a chocolate chip mint ice cream feel. I was thinking of adding 5 oz of nibs at knock out (5 gallon batch), half a bunch of mint, and one vanilla bean cut and scrapped. In the secondary 3 oz of nibs and half a bunch of mint. Am I on the right path here?