I'm brewing a mocha stout that calls for cocoa nibs. I think the coffee flavor will be pretty strong when I add it but I don't want the chocolate to be overly intense. Should the cocoa nibs go in the mash, boil, flameout, primary?
I use my cocoa nibbs like I would dry hops. After Fermerntation is mostly done and I leave them for 7 to 10 days. It gives a nice aroma and slight taste of chocolate to my Porter.
How much did you use?
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Yes, Si, Oui.......
Sanitize in vodka or other high alcohol spirit.
I'm currently doing a chocolate stout, and sanitized in whiskey and added to the fermenter after primary fermentation was complete (dry hop style).
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