Cacao Nibs

[dlhutson]

I am brewing on Sunday. It is a Chocolate Maple Porter and I want a bit more chocolate. I have purchased some organic cacao nibs from my local home brew shop. The question I have is how much should I add and when is the best time to add them. The mash?

 

[boydster]

The last time I used nibs, I added them to the boil with either 5 or 10 minutes left, then transferred them into primary with the beer. I used 4 oz, but that was because that was all my LHBS had. The flavor came through (it was a chocolate milk stout) but I would have like to have had more - when I remake that beer, I'll use 6 oz probably.

 

[BryceL]

I had good luck using 2 ounces in secondary. It was a more subtle chocolate note, rather than in your face...so it depends how much chocolate flavor you are looking for. I was going for subtle in this particular stout.

 

[BansheeRider]

I soaked 3oz in whiskey for a day then added them to secondary for a week. Worked out great!

 

[CA_Mouse]

I soaked 4 oz and 2 vanilla beans in silver tequila for 8 days and added them allong with my dry hops for 10 days... Too subtle for what I was after, but everyone loves the beer just the way it is...

 

[brent77]

From what I've read, you perceive more chocolate when it has a stronger aroma rather than the flavor from the nibs, and for that reason people suggest going into the fermentor with it.

 

[ewebb]

I usually add nibs in the last 5-10 min of the boil then let them stay in through cooling. they get strained out during transfer to fermentor. It is all about the aroma, so sometimes i will add a simple wort steeped with nibs during secondary if i think it needs more umpf.

 

[Waynep005]

I use 4 oz as a dry hop in secondary for my chocolate porter. I als,o use a little vanilla which helps with the chocolate flavor

 

[FATC1TY]

I wouldn't advise boiling the nibs.

Some use it in the mash, but I think it gets lost in there. Boiled away and fermented away.

Most craft brewery places will instead age the beer on a bed of nibs. I use around 6 ounces of crushed nibs in secondary. I would normally use them in primary after fermentation, but I find that racking on to them, works out better in terms of chocolate flavor and aroma.

I'd also suggest using 1-2 vanilla beans. It will lend the aroma of a creamier chocolate taste and aroma to the beer. Works fine without it, but if you want to go big, then this helps!

I soak my nibs in some bourbon for a couple days/weeks, whatever time you have. Discard the bourbon if ya don't want it in the beer. I add it, what little I use gets lost in there anyways, and it's packed full of flavor.

 

[FATC1TY]

I use 4 oz as a dry hop in secondary for my chocolate porter. I als,o use a little vanilla which helps with the chocolate flavor

Hah! Beat me by a minute. Exactly what I said about the vanilla.

 

[DrunkleJon]

I just throw them straight into the secondary. Only have used them twice but no infections.

 

[dlhutson]

Thanks for all the advice. I have a pretty good idea of what to do now. I will let you know how the beer turns out!