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Old 08-28-2014, 06:01 AM   #21
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Originally Posted by orangemen5 View Post
These are the same ones I bought. I haven't used them yet. Are these not good to use in beer?

I used them unroasted in a stout and found them interesting, more fruity and vinous than chocolate. Toast em up if you want a more traditional chocolate flavor. If you don't like the way they taste out of the bag, you should toast them.
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Old 08-30-2014, 04:55 PM   #22
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So any suggestions on amount? Currently I am doing a test I put nibs equivalent to 6,8,10 oz for a 5gal bucket. So it was ruffly 3 gram, 5 grams, 7 grams, in water for a week while the porter is in primary to see how the favors come out. But i was curious if any one has tried more then 8 oz on nibs in a 5 gal batch. I have not seen a recipe to do so. Is there a reason?

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Old 08-30-2014, 08:10 PM   #23
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Nibs soaking in water will not release as much flavor as those in alcohol. Alcohol has the ability to dissolve both water and fat based components. You will be missing out on a lot of flavors this way. This is why flavoring extracts are made with alcohol.

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Old 08-30-2014, 08:11 PM   #24
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8 oz. Of nibs was quite pronounced in the last stout I used them for. It also had coffee and oak to balance it out.

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Old 08-30-2014, 08:18 PM   #25
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Soaked mine in vanilla vodka overnight before racking my chocolate stout on them for two weeks. Will do that again this fall for NB's chocolate stout.

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Old Yesterday, 01:41 AM   #26
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Ok so I did 9 oz. nibs and a vanilla bean in vodka. It came out pretty good but all the chocolate flavor is on the back end. And it's strong, like one of those fancy chocolate bars that have a percentage of cocoa on it. Would say its around 70-80%

How do you get the chocolate flavor more infused though out the beer and get the chocolate not do heavy on the back end

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Old Yesterday, 04:04 AM   #27
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I would say that if you want the chocolate flavor to shine you may need to drop the vanilla vodka and use plain or just tossed in soaked nibs in like a dry hop. You could also drop the bitterness and hops a touch so there are less competing flavors with the chocolate. Dropping the bitterness will really help your chocolate on the front end as bitterness is often perceived first when drinking a beer.

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Old Yesterday, 05:09 AM   #28
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I'm currently in second fermentation of a local home brew store owners chocolate porter recipe that I guess he got a few awards for...his sister said. I'm using 16 Oz of nibs dry for 10 days five gallon batch. I'll let you know how it turns out. Better be good, equals out to $25 a twelve pack.

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