When using cocoa powder or cacao nibs in a brew, should you reduce the amount of bittering hops to account for the bitterness in the chocolate? Or are these two distinct bitternesses (is that even a word?)?
Chocolate and hops
- Thread starter JLem
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newbeerpig
Well-Known Member
I think it is two different kinds of bitter and they tend to hit the pallet at different times. I find the bitter from chocolate is right up front while the bitter from hops tends to be on the back of thew drink. Just my thoughts...
The Blow Leprechaun
Well-Known Member
With my chocolate stout, I definitely noticed the chocolate bitterness. Given my experience with it, I'd say to account for it, but not by much - make it maybe slightly less bitter than you otherwise would - maybe 5 IBUs or something else fairly insignificant.
