Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Can Cacao nibs replace hops bitterness during boil?
Reply
 
LinkBack Thread Tools
Old 11-20-2013, 05:09 PM   #1
lonlonmilklover
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 16
Default Can Cacao nibs replace hops bitterness during boil?

Curious if anybody has brewed a brown ale using cacao nibs. I'm interested to see if cacao nibs, crushed, and thrown in a full 1 hour boil would replace the bitterness that hops offers, or if it would leave a funky bitter flavor instead.

I may just add the nibs to the fermenter if adding to the boil is going to produce an unpalatable flavor.

__________________
lonlonmilklover is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2013, 01:37 AM   #2
AbsoZed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 56
Likes Given: 4

Default

I've never heard of them being added in boil, but I'd be interested to see how it turns out. Most of the time, I believe it's added to secondary. Otherwise, adding it in primary might contribute to off flavors from the Yeast consuming the sugars. No idea if this is actually true, just a thought I had. I added chili pepper cacao nibs to my porter, and it's bottle conditioning now, but not in the boil.

__________________
AbsoZed is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2013, 01:43 AM   #3
Brewing_on_the_Internet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 67
Liked 2 Times on 2 Posts
Likes Given: 6

Default

Cacoa nibs are about a little less than 50% fat. That might kill your head retention and leave an oily mouth feel. If you could get some reduced fat nibs, it would work out.

__________________
Brewing_on_the_Internet is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2013, 09:43 PM   #4
BeerMeDuffMan
Feedback Score: 30 reviews
Recipes 
 
Join Date: Mar 2012
Location: Philadelphia, PA
Posts: 1,954
Liked 360 Times on 294 Posts
Likes Given: 49

Default

Quote:
Originally Posted by Brewing_on_the_Internet View Post
Cacoa nibs are about a little less than 50% fat. That might kill your head retention and leave an oily mouth feel. If you could get some reduced fat nibs, it would work out.
I second that...I would use them only at flame out until ready to transfer or mostly at secondary for 1 day or 2. If you are looking to really kick it up, try upping the roasted barley or even a small coffee addition of grounds into the secondary for added bitterness.
__________________
BeerMeDuffMan is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cacao nibs salb29 Beginners Beer Brewing Forum 5 03-24-2013 04:34 AM
cacao nibs pmoneyismyfriend Recipes/Ingredients 5 04-02-2012 04:54 AM
Cacao Nibs and DFH IBA BuffaloBrew Fermentation & Yeast 4 05-09-2011 06:00 PM
Cacao nibs? samie85 Extract Brewing 10 04-09-2010 08:50 PM
Cacao Nibs boodyrischous Recipes/Ingredients 2 05-01-2008 03:55 PM



Newest Threads

LATEST SPONSOR DEALS