Cacao Nibs

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steviebobs83
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Cacao Nibs

Post by steviebobs83 » Fri Aug 02, 2019 7:52 pm

I have an export stout in the fermenter at the moment and the Mrs picked up a 250g bag of cacao nibs for 60p (reduced from £6) in Morrison's. I've read a few posts on here about using them in a beer and the consensus seems to be the more, the merrier so I'm planning on lobbing the whole bag into secondary.

My question is, how would folks go about sanitizing 250g worth?
Maybe a jar with just enough vodka to cover the top?
How long would you soak?
Would you pitch the whole lot, including the vodka, or just the drained nibs?

Digby
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Re: Cacao Nibs

Post by Digby » Fri Aug 02, 2019 9:36 pm

When I have used them I have gently roasted them at around 140 to 150 C until they smell just like brownies. Then just popped them in the fermenter. Really nice chocolate aroma and flavour!

Matt

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Maldon John
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Re: Cacao Nibs

Post by Maldon John » Fri Aug 02, 2019 9:45 pm

Yes that's how I did it last year in a 6%, full bodied Stout . In a jar, just enough Vodka to cover, steeped for about 48hrs. Then lobbed the whole lot in. The Vodka picks up the flavour.I didn't notice the extra alcohol from the Vodka. Gave nice background chocolate notes, nothing overwhelming though.
I had better results when I used raw Cocoa powder towards the end of the boil, IMO closer to a chocolatey flavour.

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ArmChair
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Re: Cacao Nibs

Post by ArmChair » Fri Aug 09, 2019 1:23 am

I've used raw cocoa nibs in the FV, with good results

I brew a Triple Chocolate Stout, and i transfer some hot wort into the FV, then add 2kg nibs into the FV, and leave for the duration of the fermentation. This usually gives a rich dark chocolate flavor to the beer.
FV1 AG#95 Farwell Freddy
FV2
FV3
FV4
Litres Brewed in :
2013 - 655
2014 - 719
2015 - 726
2016 - 74
Started BIAB 11/02/2013

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