AAU-equivalent of cacao nibs? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > AAU-equivalent of cacao nibs?

Thread Tools
Old 01-17-2012, 01:49 AM   #1
Jan 2012
Redwood City, CA
Posts: 114
Liked 3 Times on 3 Posts

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?

Reply With Quote
Old 01-18-2012, 04:29 PM   #2

That's a tough question, and I doubt you'll get a good answer to it. But, hops and cocao are two different types of bitterness in my opinion. I typically never adjust hop levels when I add it to my boils. Just think of it as the bitterness you'd taste from biting into a 100% chocolate bar.

I'll have to talk to the head brewer at the brewery I work for and see if he knows about the difference in alpha acids. I believe chocolate has AA's, but it's a different type. I'm no expert on the chemistry side of brewing, so hopefully he can help.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
cacao nibs in a chocolate stout kevmoron Recipes/Ingredients 23 01-20-2016 07:58 PM
Cacao Nibs: How to prepare for secondary? rshwayder Recipes/Ingredients 33 01-12-2013 04:39 PM
when to add cacao nibs to porter rickyspalding Recipes/Ingredients 1 05-19-2011 07:10 PM
I'm after an extract cacao bean recipe jp1316 Recipes/Ingredients 1 07-26-2008 04:17 PM
Cacao Nibs boodyrischous Recipes/Ingredients 2 05-01-2008 02:55 PM

Forum Jump