[ultravista]

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!

[Hand of Dom]

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.

[ultravista]

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?

[Indy574]

How many ounces are you using with a 5 gallon batch?

[ultravista]

4 to 5 ounces for this batch

[Indy574]

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.

[ultravista]

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.

[PORTERHAUS]

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.

[reverseapachemaster]

Roasted. IMO raw has a grassy flavor.

[ultravista]

I was not impressed with the raw - won't make that mistake again.

[philo.codie]

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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[ultravista]

I roasted 4 ounces @ 325 for about 10-15 minutes. In the porter, it is awesome. I recommend roasting

[Hand of Dom]

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.

[coolman26]

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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[Weavz]

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.