Cacao Nibs

[EmptyGlass]

I am looking over this Brown Ale recipe and it here's what the boil looks like:

Cluster - 60 min
Saaz - 30 min
Irish Moss - 10 min
Saaz - 5 min
Cacao Nibs - 0 min

Does this mean I add the Cacao Nibs in, take the pot off the boil and put it in my ice bath? Or should I be adding these at some point during fermentation. This is my first recipe with Cacao Nibs. Thanks!

 

[SmCranf]

0 Min is usually just another term for flameout of FO you do it right at the end of your boil.

 

[BlueHouseBrewhaus]

Most people add cacao nibs in the fermenter after fermentation has mostly finished. If you do a secondary, you can add it there. Adding at flameout will work but putting them in the fermenter seems to work better. Soak the nibs in vodka (just enough to cover them) for 2 or 3 days first. This sanitizes them and extracts the flavor. Then once your brew has been in the fermenter for a while and you are at your FG, add the whole nibs/vodka mix to the fermenter and wait 3 - 7 days before bottling. I usually do 2 - 4 oz for a nice chocolate flavor. I also add some vanilla beans (split and cut up) in the nibs/vodka mix. It helps cut the bitterness of the nibs and tastes more like chocolate.

 

[EmptyGlass]

Great tips! Thanks!