Author Topic: Cacao Nibs  (Read 1715 times)

Offline pmallory

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Cacao Nibs
« on: July 28, 2011, 12:47:15 am »
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?

Offline EHall

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Re: Cacao Nibs
« Reply #1 on: July 28, 2011, 01:03:20 am »
use the nibs in secondary, you'll get much better results.
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Offline pmallory

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Re: Cacao Nibs
« Reply #2 on: July 28, 2011, 01:05:04 am »
how much per 5 gallons?

Offline morticaixavier

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Re: Cacao Nibs
« Reply #3 on: July 28, 2011, 02:47:10 pm »
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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Offline dannyjed

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Re: Cacao Nibs
« Reply #4 on: July 28, 2011, 02:51:54 pm »
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.
Dan Chisholm

Offline pyrite

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Re: Cacao Nibs
« Reply #5 on: July 28, 2011, 03:11:53 pm »
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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