Cacao Nibs: How to prepare for secondary?

[rshwayder]

I'm about to make my 5th batch of beer. I'm going pretty experimental this time, and I'm planning on adding either 4 or 8 oz of cacao nibs during secondary fermentation.

The question is, how do I prepare them? It seems like there are three options:

1. Do nothing. Assume they are clean enough when packed to go right into the beer. Problem: Seems scary. I don't want to destroy a batch.
2. Heat 'em up. Either boil them in some water or put them in the oven. Problem: Seems like they would melt and become a syrup.
3. Use alcohol to clean them. Maybe swish around a little bourbon to sanitize them so they can be tossed in. Problem: I'm not 100% sure this would sanitize them, and I also don't want to impart too much additional flavor with the bourbon.
4. Other. Any other thoughts you have are more than welcome.

Any thoughts or advice?

Thanks!

 

[zman]

I'm about to make my 5th batch of beer. I'm going pretty experimental this time, and I'm planning on adding either 4 or 8 oz of cacao nibs during secondary fermentation.

The question is, how do I prepare them? It seems like there are three options:

1. Do nothing. Assume they are clean enough when packed to go right into the beer. Problem: Seems scary. I don't want to destroy a batch.
2. Heat 'em up. Either boil them in some water or put them in the oven. Problem: Seems like they would melt and become a syrup.
3. Use alcohol to clean them. Maybe swish around a little bourbon to sanitize them so they can be tossed in. Problem: I'm not 100% sure this would sanitize them, and I also don't want to impart too much additional flavor with the bourbon.
4. Other. Any other thoughts you have are more than welcome.

Any thoughts or advice?

Thanks!

I just added them to the secondary when I made a chocolate Milk stout. There were no issues with an infection of any kind. I tried one of the brews and the cacao bitterness is still there a little bit but I am sure it will mellow with time

 

[chefchris]

i got an infection when adding mine without any other steps. I would consider soaking them in vodka first.

 

[smizak]

Those things are fermenting on the forest floor when they're harvested. I've also heard of people getting infections when using those untreated in secondary.

 

[zman]

Those things are fermenting on the forest floor when they're harvested. I've also heard of people getting infections when using those untreated in secondary.

I had no infection in my stout. I guess it is possible. I also added real raw bananas to the Banana Bread Ale I made and no issues their either

 

[MarsColonist]

i made a banana milk stout with nibs and real bananas

no infection, but beer was REAL acidic

 

[adamjab19]

I would suggest maybe adding some cocoa at the end of the boil maybe 4oz and then maybe no more than 4oz of nibs in secondary to balance things out. They are real deal dark chocolate flavor. Go ahead and try one.... you'll see.

I didn't get an infection with mine by just throwing them in but a little vodka soak wouldn't hurt anything.

 

[McKBrew]

This is how I did it.

Put them in a coffee grinder and busted them up a bit. I know they are already cracked, but I thought this might extract more of the stuff from the center. Roasted in a 350 oven for about 30 min.

I brewed a Russian Imperial stout with these back in January of 2008. Just had the last bottle a few months ago. Cocoa flavor was still very noticeable.

 

[rshwayder]

Thanks all. It looks like I should at least plan on sanitizing them to be safe. I'll decide between the oven and a little vodka/bourbon later.

 

[rmolledo]

i made a banana milk stout with nibs and real bananas

no infection, but beer was REAL acidic

wow that looks like it would be good

 

[MarsColonist]

the bananas stayed suspended... i think if i was to try it again, i would underpitch the british yeast, pitch some hefe yeast halfway through and finish the ferment warm (in the 70's) rather than add the bananas.. the cocoa nibs, no prob as is

 

[luvhopps]

Can the cocoa nibs be dipped in Star-san?
Stan-san doesn't hurt the beer so it shouldn't hurt the nibs, or is this just a dumb thought?

 

[CormanoWild]

Also wondering - can you use baker's chocolate (100% cocoa) instead of the nibs? Primarily interested because I wouldn't know where to get real cocoa nibs, and baker's chocolate is mad cheap.

 

[MarsColonist]

Also wondering - can you use baker's chocolate (100% cocoa) instead of the nibs? Primarily interested because I wouldn't know where to get real cocoa nibs, and baker's chocolate is mad cheap.

use the kind with cocoa solids, not the cocoa butter (i forget which is which)

 

[zman]

Also wondering - can you use baker's chocolate (100% cocoa) instead of the nibs? Primarily interested because I wouldn't know where to get real cocoa nibs, and baker's chocolate is mad cheap.

if it is 100% cocoa then yes you can. I added 8 oz @ flame out and used the Cacao nibs in the secondary. I have also used cocoa powder and pure chocolate extract. I think cacao nibs just take longer to mellow out.

 

[Jipper]

Those things are fermenting on the forest floor when they're harvested. I've also heard of people getting infections when using those untreated in secondary.

I can't say this for all nibs, but the ones that we sell are NOT fermenting on the forest floor when harvested. They are pulled and the pods are fermented in a controlled environment and cared for each step of the way.

I've used them for about a year now and I've never sanitized them or had a contamination issue that I or judges have been able to detect. I would guess that the nibs are acidic enough to not let things grow on them. But that is a guess.

Currently I have a beer with nibs in it for about 8 months with no contamination issues and a HUGE coco-like flavor.

 

[Bill33525]

Please share with us the store and brand nibs you are using.

Thanks;

 

[DrawTap88]

+1 to Bill. Been looking all over for nibs and haven't been able to find any.

 

[Golddiggie]

+1 to Bill. Been looking all over for nibs and haven't been able to find any.

Don't know where you've been looking but the LHBS I visit has them in stock (Strange Brew, web site is www.home-brew.com)... Also seen them on Amazon.com from a few sources (just be selective when you go through the results)...

I have three 4oz packages in my inventory of brewing supplies right now... I've been formulating the next recipe to brew for about a week now and I think I'm going to add a package (or maybe 1/2 a package) of course ground nibs (I have a good coffee grinder I can use) to a porter or stout... Or maybe make a chocolate cream ale...

So many choices...

So few primaries...

 

[Jipper]

I use the ones at morebeer, as they have the best flavor and aroma that I have seen.

 

[Ziggybrew]

I was interested in the cocoa nib info but now I'm dreaming and salivating over some banana bread ale

Thanks a lot Zman, now I'm obsessed with that idea.

 

[Bill33525]

Does sound delicious but how about Banana Bread Stout! WOW!!!!

 

[bovineblitz]

This is how I did it.

Put them in a coffee grinder and busted them up a bit. I know they are already cracked, but I thought this might extract more of the stuff from the center. Roasted in a 350 oven for about 30 min.

I brewed a Russian Imperial stout with these back in January of 2008. Just had the last bottle a few months ago. Cocoa flavor was still very noticeable.

I tried this and ruined my nibs. I very roughly crushed them in a mortar and pestle and put them in the oven at 350 for about 15min. I took them out and they were a little smoky... tasted like burnt popcorn, very gross... and I love the flavor of nibs on their own.

I went out and bought another can of nibs (goodbye $10) and am soaking them in vodka overnight instead. I can't say I'm shocked as nibs are already roasted but I figured it'd work to sanitize them... typically they're roasted at a low temperature to preserve as much of that nutty fruity chocolate character as possible as well. I think the vodka method will be more flavorful anyhow.

Just thought I'd post my experience in case it helps anyone.

 

[DubbelDach]

Just got a bag of nibs. Man.... They taste terrible! People put these in beer?

Anyway...

What's a good amount to add to secondary in an Imperial (8.3%) stout? I was thinking the whole 8 oz but I see people are having luck with 4?

 

[punkmanadz]

Whole foods market bulk section is a gem for cacao nibs as you can get them by the pound instead of buying a whole bag.I got 4oz for about $3 Just started soaking them in Vodka. I'm assuming they should be soaked at room temperature?

 

[sweetcell]

I'm assuming they should be soaked at room temperature?

yup, room temp is good. you could throw them in the fridge if you wanted, but room temp will likely aid with extraction. i wouldn't heat them about ambient temp tho.

 

[cipy620]

Soaking mine in some grey good right now. I hope this works well! I also sanitized my glass measuring cup as an extra precaution.

 

[cipy620]

yup, room temp is good. you could throw them in the fridge if you wanted, but room temp will likely aid with extraction. i wouldn't heat them about ambient temp tho.

My vodka was in the freezer, so I covered my nib-vodka concaction with some plastic wrap (in a glass measuring cup) and microwaved for about 40 seconds: a little warmer than room temp.

 

[Revvy]

If it's a sealed package, why would you feel the need to "do" anything to them? They're meant to be eaten. We don't sanitize every bit of food we consume do we? We figure there's some level of sanitization involved in the food preparation industry, right? And these are food, right? So why would anyone feel that the contents of a SEALED package needs to be handled in any special way. I could understand if they were sitting in a jar or it was an opened bag, that there might be some concern, but a SEALED package?

I did spray the package and the scissors I opened them with with some sanitiser, but I just dumped them directly into my fermenter.

 

[cipy620]

I tried this and ruined my nibs. I very roughly crushed them in a mortar and pestle and put them in the oven at 350 for about 15min. I took them out and they were a little smoky... tasted like burnt popcorn, very gross... and I love the flavor of nibs on their own.

I went out and bought another can of nibs (goodbye $10) and am soaking them in vodka overnight instead. I can't say I'm shocked as nibs are already roasted but I figured it'd work to sanitize them... typically they're roasted at a low temperature to preserve as much of that nutty fruity chocolate character as possible as well. I think the vodka method will be more flavorful anyhow.

Just thought I'd post my experience in case it helps anyone.

Suggestion: Consult with your brew shop when in doubt. My experience is they love helping and they are a quick phone call away. Better than ruining a batch of nips, or worse, 5 gallons of beer and hours of your time.