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Author Topic: Wheat beer with cocoa nibs? Bad idea? Worth a shot?  (Read 4492 times)

Offline philo.codie

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Re: Wheat beer with cocoa nibs? Bad idea? Worth a shot?
« Reply #15 on: February 17, 2017, 03:38:46 pm »
I realize this isn't the goal but what about doing something dark in color but light in roast like a schwarzbier?

I brewed what I called a black wheat a long time ago however I used a clean American yeast. I could see the cocoa working well in that. I think it was 50% wheat, a good portion of pils or two row, maybe some dark crystal malt, and enough midnight wheat to get it to 25 SRM.

I am not a big fan of German wheat beers so the cocoa with that yeast character sounds strange. Like others have said, it could turn out really good if you are judicious with your amounts.
Yeah that doesn't sound bad. I love schwarzbiers. I am just trying to do something with what I got and that's this German wheat wort. I am starting to rethink this though. I may just ferment the German wheat as is and brew something else for the cocoa. Maybe I will try a schwarzbier.


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