ArcLight

Recipes 

The Northern Brewer Chocolate Milk Stout calls for Dry Hopping Cacao Nibs.

Chocolate Milk Stout Extract Kit w/ Specialty Grains : Northern Brewer


1. Assuming a fermentation period of a few weeks, adding the Nibs after 2 weeks (for a 1 week dry hop) seems risky as it will let in Oxygen.
Is this a concern?


2. What would be the effect of adding the Nibs along with the Yeast and letting them sit for 3 weeks? 2. Will it make the beer too chocolatey?

Also - I thought - perhaps mistakenly - that chocolate taste was possible from the various grains, so in a way its "cheating" to not get the chocolately flavor from them, and instead using cocoa beens.

3. Any comments on the recipe kit?
KIT INVENTORY:
SPECIALTY GRAIN
-- 0.25 lbs English Extra Dark Crystal
-- 0.75 lbs Fawcett Pale Chocolate Malt
FERMENTABLES
-- 6 lbs Dark malt syrup
-- 1 lb Lactose
HOPS & FLAVORINGS
-- 1 oz Cluster (60 min)
-- 0.5 oz Cluster (30 min)
-- 4 oz Cacao Nibs (add to secondary for 2 weeks)

Double_D

Recipes 

I aged a porter on cacao nibs for 6 weeks last year so I would say IMO, 1 week isn't enough.
The Co2 produced by fermentation is heaver than air so theoretically, it would separate your wort from air getting in via the open lid.
Adding during fermentation you would lose some of the aroma. That's why it's after primary fermentation.
The cheating thing is relative to how you look at.

Waynep005

Recipes 

I used cocoa nibbs in a Porter and left it for 2 weeks it gave a nice chocoalate flavour almost as an after taste, but still more pronounced that without the nibbs. I just brewed this beer again and will do the same thing.

bottlebomber

Recipes 

Cocoa power provides much, much more flavor than nibs... and has very little fat besides.

Double_D

Recipes 

Yeah, but you don't have to wait as long for the beer to clear with the nibs. But the point is really moot, since you either have to wait for it to clear or wait for it to age long enough.

bottlebomber

Recipes 

True, but most beers that chocolate are appropriate in do well with some aging anyway, so you're only doing your beer a favor with the extra wait time.

Double_D

Recipes 

My point exactly. It would probably just cost more for the nibs. I took the bag I have from work because I got tired of looking at them. But I remember a porter I tried to make when I was first starting out. I put way to much powder in.

IrregularPulse

Recipes 

I would add the nibs to a secondary, then rack on top of them. I don't usually use secondaries, but probably would for adding things like this. I wouldn't be concerned about oxygen.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo

HexKrak

Recipes 

I racked on top of 4 oz of cocoa nibs for about 4 days and got lots of nice chocolate flavor. Like IrregularPulse. I added the nibs to the bottom of my secondary bucket, then racked on top.

I am also a fan of chocolate malt. It definitely adds a nice chocolaty flavor but for my chocolate porter I prefer using the malt, a few tablespoons of cocoa powder in the last 5 min of boil, and 4oz + of nibs for 4 days to a week.

__________________
Pipe Dreams: Chai Porter
Primary #1: Empty
Primary #2: Empty
Primary #3: Alley Cat Ale IIPA
Bottle Conditioning/Drinking: Black Cat Stout, Cat Haus Ale
Want to know more? Visit my beer blog!