I recently brewed up a brown ale that I want a prominent chocolate taste in. Having asked before I was told that cocao nibs was the way to do this so I bought an 8 oz pack and intend on using 1/2 of it.
From what I've been reading it seems the consensus is to use 4 oz as a "dry hop" addition. I intend on pulsing them in a blender to break them up a bit, and not to turn them into powder, and drop them in a few days before bottling day (3 days).
Is this the best way to do this?
This is what I brewed (5.5 gal batch):
5 lbs golden light LME (FO)
1.5 lbs 2-row
0.75 lb C 60
0.75 lb C 120
0.75 lb white wheat berries
6 oz carafoam
0.25 lb chocolate
2 oz Liberty (4.9%) @ 77 mins
US-05
1.058/1.012 (was supposed to be 1.052)
6%
28 IBU's
20 SRM
From what I've been reading it seems the consensus is to use 4 oz as a "dry hop" addition. I intend on pulsing them in a blender to break them up a bit, and not to turn them into powder, and drop them in a few days before bottling day (3 days).
Is this the best way to do this?
This is what I brewed (5.5 gal batch):
5 lbs golden light LME (FO)
1.5 lbs 2-row
0.75 lb C 60
0.75 lb C 120
0.75 lb white wheat berries
6 oz carafoam
0.25 lb chocolate
2 oz Liberty (4.9%) @ 77 mins
US-05
1.058/1.012 (was supposed to be 1.052)
6%
28 IBU's
20 SRM