Chocolate Wheat help

[drewmey]

I am making a chocolate wheat beer that I have never made before. I currently have an 85% cocoa chocolate bar that I am hoping to use instead of nibs. I am curious if this is acceptable. I have read of people using cocoa powder so I figured it would work. I have two concerns: quantity and timing.

Assuming it is acceptable, what quantities would be recommended to use in place of 4 Oz of cocoa nibs? The recipe calls for two to four oz of nibs and my bar is 3.5 oz.

As far as timing goes, I am unsure of when to add this cocoa. It is defined in the recipe as an adjunct. Which I would normally add near the tail end of a wort. However, with cooking chocolate I'm a little concerned about it getting bitter if cooked. Also, I assumed I could get more flavor in the secondary.

Thanks for any advice. I am just leary.

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[RM-MN]

Your chocolate bar has to have something to hold the bar together. That something is usually some type of oil or fat. Those oils or fats make a good tasting chocolate bar but they will kill the head on your beer. Use the cocoa nibs or the cocoa powder.

 

[GilSwillBasementBrews]

If the recipe is calling for cocoa nibs I soak mine in vodka until active fermentation is over. When I am ready to bottle/keg I will strain out the nibs and add the chocolate infused vodka. If I was to use a chocolate bar which I think I would just get the nibs. I would suppose I would melt it with some boiling wort and add it back dissolved at the end if the boil.

 

[drewmey]

Thanks guys. I'm going to get some cocoa powder. Just curious though, the cocoa nibs probably have a lot more fat than this chocolate bar. So I don't understand completely but I will listen

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[ob_1jr]

Cocoa nibs do not have fat they are just the roasted beans from what I have read

 

[drewmey]

These two websites both say that there is about 12-13 grams of fat per oz. of cocoa nibs. That's only slightly less than my high cocoa chocolate bar. But I think I'll trust what experience has shown from other people and just go with some nibs or powder. Thanks guys.

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-cocoa-nibs.html

http://nutritiondata.self.com/facts/custom/933596/2

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[Hopinista]

Just throw in some M&M's

 

[ob_1jr]

These two websites both say that there is about 12-13 grams of fat per oz. of cocoa nibs. That's only slightly less than my high cocoa chocolate bar. But I think I'll trust what experience has shown from other people and just go with some nibs or powder. Thanks guys.

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-cocoa-nibs.html

http://nutritiondata.self.com/facts/custom/933596/2

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Fat from the Nibs and fat from the bar are different. You aren't eating the nibs, only using them for the aroma/flavor. Putting a chocolate bar in your wort is different than just using nibs. I have read some recipes do call for baker's chocolate ("I eat danger for breakfast" is one that come to mind...24oz's). Personally I would use cocoa nibs vs the baker's chocolate because of the mess factor in the fermenter.

I have one of midwest's kits (Chocolate Covered BEAVR Nutz) in the secondary now and I added cocoa powder and the nibs that came with it. Hopefully I will bottle this weekend and it should be ready to drink by St Patrick's Day weekend.

 

[drewmey]

Gotcha. Also read now that regular bars can make it taste waxy. Thanks. Good luck with your brew. I'm starting mine as soon as the one grain I'm missing comes in.

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