Author Topic: Cacao Nibs in Porter - RAW or ROASTED?  (Read 3003 times)

Offline ultravista

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Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 08:08:21 PM »
For those that use Cacao Nibs ...

Do you prefer Raw or Roasted? There are more marked 'Raw' online than Roasted.

If buying Raw and roasting at home - time and temperature please!

Offline Hand of Dom

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #1 on: January 03, 2017, 08:30:22 PM »
Roasting Instructions for Cacao Nibs

To roast cacao nibs, pre-heat your oven to 300 F.  Spread the nibs out on a cookie sheet and bake for 12 to 15 minutes (check them at 12 minutes and stir to ensure that the smallest pieces are not burning).  Take them out of the oven when they start to smell like baked brownies.
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline ultravista

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #2 on: January 03, 2017, 08:47:12 PM »
Thanks Dom. For my last brew, I used RAW nibs (they looked roasted) and I got very little chocolate out of them ...

By the way, what is your NE IPA 2?

Offline Indy574

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #3 on: January 03, 2017, 09:29:30 PM »
How many ounces are you using with a 5 gallon batch?

Offline ultravista

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #4 on: January 03, 2017, 10:30:13 PM »
4 to 5 ounces for this batch

Offline Indy574

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #5 on: January 04, 2017, 08:56:28 PM »
Are you throwing them straight in, or are you soaking them in vodka?  My plan was 6-8oz straight in the secondary and probably a cold brewed coffee at bottling. This will be in a blonde ale inspired by Schlafly Double Bean Blonde.

Offline ultravista

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #6 on: January 05, 2017, 03:05:03 PM »
The commercial recipe calls for x amount of cacao (coffee too) in the bright tank for 4-5 days. I hadn't planned on soaking or making a tincture.

Offline PORTERHAUS

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #7 on: January 07, 2017, 02:08:42 AM »
Roasting Instructions for Cacao Nibs

To roast cacao nibs, pre-heat your oven to 300 F.  Spread the nibs out on a cookie sheet and bake for 12 to 15 minutes (check them at 12 minutes and stir to ensure that the smallest pieces are not burning).  Take them out of the oven when they start to smell like baked brownies.

I did exactly this for Cocoa Nibs I added to a Stout. I noticed much more aroma and flavor from the toasted nibs than what was still in the package. Try toasting some for yourself, seems to really bring out the flavor and aroma.

Offline reverseapachemaster

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #8 on: January 07, 2017, 05:17:57 PM »
Roasted. IMO raw has a grassy flavor.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline ultravista

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #9 on: January 08, 2017, 09:37:39 PM »
I was not impressed with the raw - won't make that mistake again.

Offline philo.codie

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #10 on: February 16, 2017, 11:53:40 PM »
Are you throwing them straight in, or are you soaking them in vodka?  My plan was 6-8oz straight in the secondary and probably a cold brewed coffee at bottling. This will be in a blonde ale inspired by Schlafly Double Bean Blonde.
How did it turn out? I am debating about throwing cocoa nibs and coffee in a German Weiss.
Wheat beer with cocoa nibs? Bad idea? Worth a shot?

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Offline ultravista

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #11 on: February 17, 2017, 05:38:58 AM »
I roasted 4 ounces @ 325 for about 10-15 minutes. In the porter, it is awesome. I recommend roasting :)

Offline Hand of Dom

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #12 on: February 17, 2017, 11:53:54 AM »
I roasted 4 ounces @ 325 for about 10-15 minutes. In the porter, it is awesome. I recommend roasting :)

Cool, glad it worked out for you.
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline coolman26

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #13 on: February 19, 2017, 02:11:21 PM »
I roasted 4 ounces @ 325 for about 10-15 minutes. In the porter, it is awesome. I recommend roasting :)
So nibs are in secondary?  Never used them before. I've heard of people doing them at the end of the boil.


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Offline Weavz

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Re: Cacao Nibs in Porter - RAW or ROASTED?
« Reply #14 on: February 20, 2017, 05:42:24 PM »
I have a sample of Cholaca I will test soon. It's pure liquid cacao and can be added post fermentation. I may add it to a pecan porter or a caramel porter I already have on tap. I have an unsweetened kind but it also is available in sweetened and semi sweet.