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Old 02-13-2014, 07:16 PM   #111
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You could also add cocoa nibs in secondary too.

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Old 02-13-2014, 09:36 PM   #112
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You could also add cocoa nibs in secondary too.
Well I did add the nibs from flamout until racking to primary as called for in the recipe. I have been munching on them here and there and nibs are pretty damn bitter, they might add some chocolate aroma, but I have a feeling (could be way off) that it's the semi-sweet baking chocolate bars that add the chocolaty flavor and sweetness. I am thinking cocoa powder might be a good substitute for my half-absorbed bar but am unsure of when to add and how much.
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Old 02-14-2014, 01:30 AM   #113
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How are people tearing the cocoa nibs when you add them to secondary? Straight in? Roasted? Chocolate vodka?

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Old 02-14-2014, 09:37 PM   #114
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Straight in

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Old 02-14-2014, 10:48 PM   #115
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How are people tearing the cocoa nibs when you add them to secondary? Straight in? Roasted? Chocolate vodka?

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Cacao nibs are already roasted. I've got 4oz soaking in some Knob Creek Single Barrel that I'll add right to my primary in another couple days.
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Old 02-21-2014, 01:48 PM   #116
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I have just brewed something based on that recipe - OG 1083. Coccoa nibs and powder were added at flameout (2oz of each) but I guess I will still add coccoa ribs, coffee, vanilla and cinnamon at secondary for a week. Anyway, here's my grain bill (no extract used):

65% - Pale Ale
15% - Flaked Oats
7% - Crystal 120
3% - Oat Malt
3% - Chocolate Malt
3% - Carafa I
2.5% - Aromatic Malt
1.5% - Black Patent Malt
How far am I from the initial recipe? I didnt want a very roasted finish. I guess 25 days on primary wont do the trick for me. Two weeks at 69F, a week at 77F to help attenuate (if a want a sweeter beer, should I skip this and just left for another week at 69F?), and a week aging (coccoa nibs, cold brewed coffee, vanilla and cinnamon) back at 69F. Is there any need to lower temperature for clearing?
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Old 03-02-2014, 01:40 AM   #117
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So this beer is coming up on my brew schedule and I'm ready to start getting the ingredients together. I plan on following the recipe as written by the OP with the exception of using base malt in place of the DME. I just want to clarify a few things first.... what kind of chocolate chips(brand) did you use? And are the unsweetened chocolate baking nibs just regular cacao nibs or bakers chocolate? If your talking about bakers chocolate what brand did you use? Thanks!

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Old 03-02-2014, 03:52 AM   #118
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I used cocoa nibs from my LHBS and bakers chocolate like this:

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Old 06-09-2014, 01:05 AM   #119
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Can anyone tell me what the basic equipment I need for brewing this? I've had this beer a couple times and I'm obsessed enough with it I'm gonna attempt to make it for my first brew ever. I've made wine before so I do have a few things just wondering what else I'll need to acquire before I start. I purchased all the ingredients already and they'll be here next week. Thanks for any help

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Old 06-09-2014, 01:12 AM   #120
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So you bought all the all grain ingredients and you've never brewed all grain before? That's a bold move.

If you've never brewed before, I'd read up on the brew in a bag (BIAB) brewing technique. It's all grain, but you only need a big pot and a grain bag. You'll also need some way to boil the wort and some way to cool it down and some container to ferment it is. I've never made wine, but you might have some of the stuff.

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