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Old 06-17-2013, 05:51 PM   #661
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Brewed this last Monday, pitched onto a S-04 cake from a smoked porter I did in may. Down to 1.026/7 from 1.080/1. So we are at about 7.2%. Skipped the actual chocolate addition and just did 1 oz of cacao nibs at 15 mins and 4 oz of Guatemalan crushed at 180f with a 20 minute "bean stand". Thinking about throwing an additional oz of nibs in some vodka and then adding it when I transfer to secondary. Any body added nibs to secondary, any feedback?

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Old 06-17-2013, 06:21 PM   #662
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Quote:
Originally Posted by TwinsBrewers81
Brewed this last Monday, pitched onto a S-04 cake from a smoked porter I did in may. Down to 1.026/7 from 1.080/1. So we are at about 7.2%. Skipped the actual chocolate addition and just did 1 oz of cacao nibs at 15 mins and 4 oz of Guatemalan crushed at 180f with a 20 minute "bean stand". Thinking about throwing an additional oz of nibs in some vodka and then adding it when I transfer to secondary. Any body added nibs to secondary, any feedback?
I'd add them to secondary. Taste is good and dark cocoa.

Let us know how it taste with the boiled nibs. I've heard and read that its terrible to boil them. Acrid as hell and doesn't taste good.
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Old 06-17-2013, 06:26 PM   #663
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Quote:
Originally Posted by FATC1TY


Let us know how it taste with the boiled nibs. I've heard and read that its terrible to boil them. Acrid as hell and doesn't taste good.
I've had a different experience, Stone's bitter chocolate oatmeal stout adds them at 90min and it come out great... But it's a very balanced beer as well...
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Old 06-17-2013, 06:50 PM   #664
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I didn't have any acrid notes at all, there is a light chocolate flavor, which I enjoyed, I'd like it to be a bit more pronounced so it's not lost during aging. I went with about 65 ibu and the coffee which I think balanced out the current level of sweetness and the chocolate. I'd like to get down around 1.022/3 and then transfer off the cake and into secondary for a mouth before bottling. I plan on dry nibbing and beaning last 7 days before bottling.

I did choose to wait until the wort cooled down to under 180 before adding coffee, i've always gotten the acrid notes you described with boiled coffee.

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Old 06-17-2013, 07:37 PM   #665
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I'd add them to secondary. Taste is good and dark cocoa.

Let us know how it taste with the boiled nibs. I've heard and read that its terrible to boil them. Acrid as hell and doesn't taste good.
I threw my nibs in at 15 mins and there is no acrid taste at all from the initial unfermented wort sample, it was actually very good. I also added 2 oz of Sumatra at flameout, but the coffee flavor was very pronounced. I will taste it again in 4 weeks and then decide if I want to add any Kona at all to a secondary. I may add some nibs too.
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Old 06-22-2013, 03:12 PM   #666
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Brewed an extract version of the recipe and put it on top of 1oz French oak chips(soaked in makers mark for 2 week) for 1 week. Bottled on 11-9-12. 7 months later and the oak is still overpowering. Any thoughts on how long this may take to cool off? The oak has subsided a bit, but its still rough. Next football season maybe? A full year in bottle? More? Thanks.

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Old 07-06-2013, 02:35 AM   #667
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Can someone clarify the second coffee addition? Is this 2 liquid ounces in secondary, or some other measurement?

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Old 07-06-2013, 04:09 AM   #668
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2 oz ground coffee that is cold brewed into one cup of room temperature water. Use a bag for the grounds and set it in the water for 24 hrs. Remove the grounds and add liquid to secondary.

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Old 07-06-2013, 08:36 PM   #669
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Quote:
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2 oz ground coffee that is cold brewed into one cup of room temperature water. Use a bag for the grounds and set it in the water for 24 hrs. Remove the grounds and add liquid to secondary.
Awesome, thanks a bunch!
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Old 07-06-2013, 08:51 PM   #670
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Or you can put the coarsely ground beans in a bag and toss in secondary. Sort of a dry hop, but with coffee beans.

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