Cocao Nibs - Wow

I brewed an export style stout that I aged on cocao nibs for two weeks. Came out with the most chocolatey aroma and flavor I've ever experienced in a beer. It has a very distinct aroma and flavor that is almost exactly like chocolate covered espresso beans. Freaking awesome!

Sounds great! Want to share the recipe? Have you experimented with chocolate of other kinds before? I'm just curious how it compares.

Here is the recipe. This is probably the best brew I've ever made (I've done quite a few, some of which have done quite well in competition). To me, the chocolate flavor the nibs give versus cocoa powder / extract / etc. is a little more and layered. It definitely has a big coffee bean component that is a bit roasty and nutty.

[size=+2]Chocolate Stout[/size]
[size=+1]13-D Foreign Extra Stout[/size]
Author: Wonderbread23



Size: 6.48 gal
Efficiency: 77.0%
Attenuation: 76.0%
Calories: 235.18 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.056 - 1.075)
|====================#===========|
Terminal Gravity: 1.017 (1.010 - 1.018)
|=====================#==========|
Color: 27.94 (30.0 - 40.0)
|====#===========================|
Alcohol: 7.05% (5.5% - 8.0%)
|=================#==============|
Bitterness: 42.4 (30.0 - 70.0)
|============#===================|

[size=+1]Ingredients:[/size]
13 lb Maris Otter (Crisp)
8 oz Roasted Barley (Crisp)
10 oz Pale Chocolate (Crisp)
6 oz Chocolate (Crisp)
10 oz Dark Crystal (Simpson)
10 oz Medium Crystal (Simpson)
14 oz Wheat Flaked (Briess)
1 oz Fuggle (5.1%) - added during boil, boiled 60 min
1 oz Styrian Goldings (5.2%) - added during boil, boiled 60 min
1 oz Fuggle (5.1%) - added during boil, boiled 30 min
1 oz Styrian Goldings (5.2%) - added during boil, boiled 15 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 ea Fermentis US-05 Safale US-05
8 oz Theo Cacoa Nibs - added dry to secondary fermenter

[size=+1]Schedule:[/size]
Ambient Air: 72 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 4.0 gal; Strike: 168.55 °F; Target: 153 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 145.4 °F
01:34:00 Mash Out - Water: 2.75 gal; Temperature: 208.8 °F; Target: 168 °F
01:54:00 Batch Sparge - First Sparge: 2.25 gal sparge @ 168 °F, 10 min; Second Sparge: 2.25 gal sparge @ 168 °F, 10 min; Total Runoff: 8.25 gal

[size=+1]Notes[/size]
- Use 1200ml 1.040 starter stepped 1X w/ dry yeast
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- After cooling wort, whirlpool, let settle 60 minutes, and drain off sides.
- Aerate 2 minutes once in fermenter, pitch yeast and aerate an additional 2 minutes.

- Ferment primary 2 weeks @ 66* F.
- Secondary 2 weeks w/ nibs

Awesome, thanks!

Do they have cocoa nibs at any health food / grocery stores. Or is this something I'd have to order online from a brew store?

mosquitocontrol said:

Do they have cocoa nibs at any health food / grocery stores. Or is this something I'd have to order online from a brew store?

Click to expand...

I bought mine here (a local chocolate maker):

https://www.theochocolate.com

They tasted awesome. Picked them up in person, but I think you can order them online.