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Cacao Nibs
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Topic: Cacao Nibs
(Read 2067 times)
pmallory
Cellarman
Posts: 33
Cacao Nibs
«
on:
July 27, 2011, 06:47:15 pm »
Do cacao nibs melt in boiling wort? Has anybody used these? When do you add them and how much to get subtle but noticeable flavor? Would you rather just use bitter baker's chocolate?
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EHall
Brewmaster
Posts: 729
Re: Cacao Nibs
«
Reply #1 on:
July 27, 2011, 07:03:20 pm »
use the nibs in secondary, you'll get much better results.
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Phoenix, AZ
pmallory
Cellarman
Posts: 33
Re: Cacao Nibs
«
Reply #2 on:
July 27, 2011, 07:05:04 pm »
how much per 5 gallons?
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morticaixavier
I must live here
Posts: 7781
Underhill VT
Re: Cacao Nibs
«
Reply #3 on:
July 28, 2011, 08:47:10 am »
no they don't melt. but secondary is right on. They are like nuts. delicious chocolaty nuts. great on icecream, in cereal. just out of hand. they are awesome.
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"Creativity is the residue of wasted time"
-A Einstein
"errors are [...] the portals of discovery"
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dannyjed
Senior Brewmaster
Posts: 1494
Toledo, OH
Re: Cacao Nibs
«
Reply #4 on:
July 28, 2011, 08:51:54 am »
My buddy uses them in the secondary for his Chocolate Stout and it tastes like a wonderful desert in beer form. I'm not sure how much he uses, sorry.
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Dan Chisholm
pyrite
Brewer
Posts: 443
Davis, CA
Re: Cacao Nibs
«
Reply #5 on:
July 28, 2011, 09:11:53 am »
Adding the nibs at the end of the boil will impart bitterness and hop additions should be adjusted. Adding 15oz of nibs to 30 gallons of an old ale aging in an oak barrel added smooth bitter, light java, nutty background flavors.
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American Homebrewers Association | AHA Forum
General Category
Ingredients
Cacao Nibs