Can Cacao nibs replace hops bitterness during boil?

[lonlonmilklover]

Curious if anybody has brewed a brown ale using cacao nibs. I'm interested to see if cacao nibs, crushed, and thrown in a full 1 hour boil would replace the bitterness that hops offers, or if it would leave a funky bitter flavor instead.

I may just add the nibs to the fermenter if adding to the boil is going to produce an unpalatable flavor.

 

[AbsoZed]

I've never heard of them being added in boil, but I'd be interested to see how it turns out. Most of the time, I believe it's added to secondary. Otherwise, adding it in primary might contribute to off flavors from the Yeast consuming the sugars. No idea if this is actually true, just a thought I had. I added chili pepper cacao nibs to my porter, and it's bottle conditioning now, but not in the boil.

 

[Brewing_on_the_Internet]

Cacoa nibs are about a little less than 50% fat. That might kill your head retention and leave an oily mouth feel. If you could get some reduced fat nibs, it would work out.

 

[BeerMeDuffMan]

Cacoa nibs are about a little less than 50% fat. That might kill your head retention and leave an oily mouth feel. If you could get some reduced fat nibs, it would work out.

I second that...I would use them only at flame out until ready to transfer or mostly at secondary for 1 day or 2. If you are looking to really kick it up, try upping the roasted barley or even a small coffee addition of grounds into the secondary for added bitterness.