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Old 12-08-2012, 09:13 PM   #1
RobE
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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?

 
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Old 12-08-2012, 09:33 PM   #2
Waynep005
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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.
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Old 12-08-2012, 09:59 PM   #3
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just add lactic acid

 
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Old 12-08-2012, 11:01 PM   #4
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Quote:
Originally Posted by Waynep005 View Post
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.
I'm brewing a chocolate raspberry robust porter right this minute. I had cocoa powder in the mash tun, and am using the chocolate nibs just like this, adding them to the primary after 2 weeks. Then racking to a keg two weeks later with the raspberry extract.
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Old 12-09-2012, 12:59 AM   #5
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I think I'm going to add an ounce of niblets right around flame out and then try it after I add the coffee in the secondary. If it needs more, then I'll add another ounce for a week or so in the secondary. Plus I just started the boil so it too late to add in the mash

 
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Old 12-09-2012, 01:34 AM   #6
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I have bee told that if you put the nibbs in the boil they will add bitterness to the beer so you might need to adjust your hops. I have always used them as a dry nibb so I can not say for sure.
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Old 12-09-2012, 01:37 AM   #7
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Are they cocoa nibs? Or cocoa niblets?
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Old 12-09-2012, 02:17 AM   #8
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That makes sense. I figured the coffee will add enough bitterness on its own. I'll do a flame out and dry nib addition

 
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Old 12-09-2012, 02:33 AM   #9
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+1 to using them dry hop style. I did that with my banana split stout and the chocolate character was very nice.
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Old 12-09-2012, 02:37 AM   #10
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How much did you use?
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