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Author Topic: Cacao Nibs in a porter?  (Read 1381 times)

Offline yeastmaster

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Cacao Nibs in a porter?
« on: August 17, 2014, 11:49:17 pm »
What do folks recommend for using cacao nibs in a porter?  Boil?  Fermenter?  Keg?  Planning on doing a porter tomorrow and got a hold of some nibs today and not sure how best to use them.  Thanks!

Offline dannyjed

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Re: Cacao Nibs in a porter?
« Reply #1 on: August 18, 2014, 09:13:42 am »
I've dumped them in the fermenter after fermentation was finished.
Dan Chisholm

Offline mattybrass

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Re: Cacao Nibs in a porter?
« Reply #2 on: August 18, 2014, 01:55:35 pm »
I think boiling them might throw off the flavor. I've always used them in secondary post fermentation in secondary/keg

Offline HoosierBrew

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Re: Cacao Nibs in a porter?
« Reply #3 on: August 18, 2014, 03:33:41 pm »
Add them in a bag into your keg and pull the bag when the flavor is where you want it. Works great.
Jon H.

Offline uisgue

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Re: Cacao Nibs in a porter?
« Reply #4 on: August 18, 2014, 05:52:46 pm »
If they are already toasted then I would put them in a loose, large hops boil bag and suspend it by dental floss a little bit off the bottom of my serving keg.  The nibs I bought were raw, so I spread them on a baking sheet and baked them at about 350° F. for maybe 15 minutes, turning, stirring, & mixing them at some time in the middle.  I used 6 ounces for a strong but pleasant cocoa flavor in my pale ale.  A porter could possibly handle more.
Doug Hickey
Crescent City, CA
Symposia Brew Corps