Has anyone worked out (or does anyone otherwise know) the AAU equivalent of cacao when it's added to the boil? I've seen in a few places that it can be used as a bittering agent if added for the last 10 min of the boil, and I'd like to play with using that method in a future recipe. If it does have a significant impact on bitterness I'd want to reduce the hops accordingly.
Can't seem to find the info on this forum or otherwise on google... Anyone know?