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Old 08-09-2010, 07:05 PM   #1
wonderbread23
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Default Cocao Nibs - Wow

I brewed an export style stout that I aged on cocao nibs for two weeks. Came out with the most chocolatey aroma and flavor I've ever experienced in a beer. It has a very distinct aroma and flavor that is almost exactly like chocolate covered espresso beans. Freaking awesome!



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Old 08-09-2010, 08:22 PM   #2
machinelf
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Sounds great! Want to share the recipe? Have you experimented with chocolate of other kinds before? I'm just curious how it compares.



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Old 08-09-2010, 08:53 PM   #3
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Here is the recipe. This is probably the best brew I've ever made (I've done quite a few, some of which have done quite well in competition). To me, the chocolate flavor the nibs give versus cocoa powder / extract / etc. is a little more and layered. It definitely has a big coffee bean component that is a bit roasty and nutty.

Chocolate Stout
13-D Foreign Extra Stout
Author: Wonderbread23



Size: 6.48 gal
Efficiency: 77.0%
Attenuation: 76.0%
Calories: 235.18 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.056 - 1.075)
|====================#===========|
Terminal Gravity: 1.017 (1.010 - 1.018)
|=====================#==========|
Color: 27.94 (30.0 - 40.0)
|====#===========================|
Alcohol: 7.05% (5.5% - 8.0%)
|=================#==============|
Bitterness: 42.4 (30.0 - 70.0)
|============#===================|

Ingredients:
13 lb Maris Otter (Crisp)
8 oz Roasted Barley (Crisp)
10 oz Pale Chocolate (Crisp)
6 oz Chocolate (Crisp)
10 oz Dark Crystal (Simpson)
10 oz Medium Crystal (Simpson)
14 oz Wheat Flaked (Briess)
1 oz Fuggle (5.1%) - added during boil, boiled 60 min
1 oz Styrian Goldings (5.2%) - added during boil, boiled 60 min
1 oz Fuggle (5.1%) - added during boil, boiled 30 min
1 oz Styrian Goldings (5.2%) - added during boil, boiled 15 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 ea Fermentis US-05 Safale US-05
8 oz Theo Cacoa Nibs - added dry to secondary fermenter

Schedule:
Ambient Air: 72 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 4.0 gal; Strike: 168.55 °F; Target: 153 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 145.4 °F
01:34:00 Mash Out - Water: 2.75 gal; Temperature: 208.8 °F; Target: 168 °F
01:54:00 Batch Sparge - First Sparge: 2.25 gal sparge @ 168 °F, 10 min; Second Sparge: 2.25 gal sparge @ 168 °F, 10 min; Total Runoff: 8.25 gal

Notes
- Use 1200ml 1.040 starter stepped 1X w/ dry yeast
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- After cooling wort, whirlpool, let settle 60 minutes, and drain off sides.
- Aerate 2 minutes once in fermenter, pitch yeast and aerate an additional 2 minutes.

- Ferment primary 2 weeks @ 66* F.
- Secondary 2 weeks w/ nibs

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Old 08-09-2010, 08:59 PM   #4
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Awesome, thanks!

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Old 08-09-2010, 09:10 PM   #5
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Do they have cocoa nibs at any health food / grocery stores. Or is this something I'd have to order online from a brew store?

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Old 08-09-2010, 09:31 PM   #6
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Quote:
Originally Posted by mosquitocontrol View Post
Do they have cocoa nibs at any health food / grocery stores. Or is this something I'd have to order online from a brew store?
I bought mine here (a local chocolate maker):

https://www.theochocolate.com

They tasted awesome. Picked them up in person, but I think you can order them online.


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