Author Topic: Cocoa Nibs vs Cocoa Powder  (Read 1874 times)

Offline Westley

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Cocoa Nibs vs Cocoa Powder
« on: July 03, 2017, 09:24:49 AM »
I don't have much experience with chocolate additions so I'm hoping to gain some insight from more experienced brewers. Yesterday I made up a batch of double chocolate oatmeal stout, the recipe I was following didn't call for any cocoa. I really wanted to get a nice chocolate flavor (similar to Samual Smiths Organic Chocolate Stout). I read a few different things around the internet that adding cocoa nibs into your secondary does more to add aroma, rather than taste, and adding cocoa power to the end of your boil gives more flavor. I added 4 ounces of 100% pure cocoa powder (that I had made into a chocolate syrup) to my 5.5 gallon batch near the end of my boil. There was no noticeable chocolate flavor. I have also read other articles about soaking nibs in vodka for about a week and adding that to the secondary. Any tips on gaining that really rich chocolate flavor would be much appreciated.

Offline Nathan

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #1 on: July 03, 2017, 10:01:42 AM »
I make a chocolate Raspberry Porter that is well loved
I add 4 oz of 100 % cocoa powder and 4 oz of cocoa nibs at 15 minutes left in the boil
I add 4 more ounce of organic nibs to the secondary at the same time I add my raspberries and a pound of honey. I purée the raspberries and nibs together in a food processor
The beer takes a week longer to clear due to the fine particles but the chocolate flavour is definitely present


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Offline Nathan

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #2 on: July 03, 2017, 10:08:19 AM »
I've been perfecting this recipe for 15 years and have found that yeast selection is important as well . Ale yeasts that add fruit flavours enhance the chocolate flavour as well I'm using the Trappist Ale strain now
This is my go to Valentines Day brew


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Offline ethinson

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #3 on: July 03, 2017, 10:22:24 AM »
My wife makes a chocolate orange stout and the first time through we did cocoa nibs in the boil, good flavor and aroma but (like dark grain) can impart some bitterness.  The second time we did cocoa nibs in secondary.  We did soak them in vodka for a couple days, which not only sanitizes the nibs but does seem to extract some flavors, basically like a extract. 

I believe we added 4oz of nibs to a 3 gallon batch, so it's a healthy dose of chocolate. 
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Offline Westley

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #4 on: July 03, 2017, 10:26:52 AM »
Thank you Nathan, and ethinson. So I might still be able to get the chocolate flavor I'm looking for by adding an additional 4 oz of nibs to my secondary? Does it help extract flavor from the nibs by crushing them, because of the additional surface area?

Offline Nathan

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #5 on: July 03, 2017, 11:07:41 AM »
I think so It's the only way I've done it so I have nothing to compare it too


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Offline ethinson

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #6 on: July 03, 2017, 12:52:01 PM »
Thank you Nathan, and ethinson. So I might still be able to get the chocolate flavor I'm looking for by adding an additional 4 oz of nibs to my secondary? Does it help extract flavor from the nibs by crushing them, because of the additional surface area?

Sounds like it should work.  You may have to experiment with the amount of nibs you use.  It's gonna be a "to taste" sort of thing. 

I'm pretty sure I used whole nibs, but I can't think of any disadvantages to cracking them up a little bit. 
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Offline gdlbrewingco

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #7 on: July 03, 2017, 02:28:42 PM »
Hello, I've been using nibs for some time but have had many problems with the beer foam. I used to add the nibs in the boil and now I'm using them in the mash which seems to help with the foam but it has no much retention.
I would appreciate any advice.


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Offline Nathan

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #8 on: July 03, 2017, 05:06:47 PM »
The first time I brewed with chocolate I used baking square-dissolved in hot water


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Offline Nathan

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #9 on: July 03, 2017, 05:12:40 PM »
And let it cool slightly and skimmed the oils off too prevent them messing with head retention but I've had no trouble with the head on my porter using nibs it is a very big beer with 1070 oh and a lot of brown malt in the mix


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Offline Tamara

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #10 on: July 07, 2017, 10:51:26 AM »
I make a chocolate Raspberry Porter that is well loved
I add 4 oz of 100 % cocoa powder and 4 oz of cocoa nibs at 15 minutes left in the boil
I add 4 more ounce of organic nibs to the secondary at the same time I add my raspberries and a pound of honey. I purée the raspberries and nibs together in a food processor
The beer takes a week longer to clear due to the fine particles but the chocolate flavour is definitely present

Sounds delicious!
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Offline Westley

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #11 on: July 14, 2017, 05:48:57 PM »
I just recently happened across a product called "Cholaca" at my local brew shop I used it in my recent double chocolate oatmeal stout. It's fantastic!


Offline Thirsty_Monk

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #12 on: July 15, 2017, 11:07:23 AM »
Is there a recommended usage with this product?


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Offline Westley

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #13 on: July 15, 2017, 01:32:04 PM »
Is there a recommended usage with this product?


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I was told to use the same amount by weight, as you would with nibs or powder. I'm still new to this product, but once I keg my double chocolate oatmeal stout I'll get back with an update on how it turned out using the same by weight as nibs or powder.

Offline denny

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Re: Cocoa Nibs vs Cocoa Powder
« Reply #14 on: July 15, 2017, 01:40:07 PM »
I just recently happened across a product called "Cholaca" at my local brew shop I used it in my recent double chocolate oatmeal stout. It's fantastic!


t

Yeah, I talke dabout it in an earlier post.  I,ve been working wit it for a while.
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