Have a porter recipe that calls for 4 oz of cocao nibs but my LHBS only had cocao beans. What is the difference? Are nibs just broken up beans? Help!
Cocao beans vs nibs?
- Thread starter jdauria
- Start date
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Unfortunately I cannot post the recipe, it was given to me by the owner of a commercial brewery with the request that I do not post it anywhere. It was from a small brewery down South whose beer is not available in MA, but I was able to taste it at the American Craft Beer Fest in Boston this past summer. I emailed said brewery with a question and he sent me his home brew version of the commercial product.
However, here is a recipe for another Porter that uses nibs...but it's a partial mash recipe from Brew Your Own:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Missoula Five-O Choc. Coconut Imperial Porter BYO 12/11
Brewer:
Asst Brewer:
Style: Baltic Porter
TYPE: Partial Mash
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 5.23 gal
Post Boil Volume: 4.73 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.086 SG
Estimated Color: 31.6 SRM
Estimated IBU: 20.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 86.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 6.6 oz Caramunich I (Weyermann) (51.0 SRM) Grain 1 11.8 %
13.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 2 6.8 %
11.4 oz Chocolate (Briess) (350.0 SRM) Grain 3 5.9 %
6.6 oz Honey Malt (25.0 SRM) Grain 4 3.4 %
2.4 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 5 1.3 %
7 lbs 8.0 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 6 62.6 %
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 7 8.3 %
1.00 oz Cascade [6.00 %] - Boil 60.0 min Hop 8 14.2 IBUs
1.00 oz Hallertauer [4.20 %] - Boil 20.0 min Hop 9 6.0 IBUs
3.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 10 -
10.00 oz Coconut - toasted (Secondary 7.0 days) Flavor 11 -
5.00 oz Cacoa Nibs (Secondary 7.0 days) Flavor 12 -
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 11 lbs 15.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 4.00 gal of water at 157.3 F 154.0 F 45 min
Sparge: Fly sparge with 1.90 gal water at 168.0 F
Notes:
------
Steep for mash grain 45 mintes at 154. Remove grain and bring to a boil.
At start of boil add dry malt.
15 Minutes in, add LME.
Add water to get to 5 gallons after boil.
However, here is a recipe for another Porter that uses nibs...but it's a partial mash recipe from Brew Your Own:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Missoula Five-O Choc. Coconut Imperial Porter BYO 12/11
Brewer:
Asst Brewer:
Style: Baltic Porter
TYPE: Partial Mash
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 5.23 gal
Post Boil Volume: 4.73 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.086 SG
Estimated Color: 31.6 SRM
Estimated IBU: 20.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 86.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 6.6 oz Caramunich I (Weyermann) (51.0 SRM) Grain 1 11.8 %
13.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 2 6.8 %
11.4 oz Chocolate (Briess) (350.0 SRM) Grain 3 5.9 %
6.6 oz Honey Malt (25.0 SRM) Grain 4 3.4 %
2.4 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 5 1.3 %
7 lbs 8.0 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 6 62.6 %
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 7 8.3 %
1.00 oz Cascade [6.00 %] - Boil 60.0 min Hop 8 14.2 IBUs
1.00 oz Hallertauer [4.20 %] - Boil 20.0 min Hop 9 6.0 IBUs
3.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 10 -
10.00 oz Coconut - toasted (Secondary 7.0 days) Flavor 11 -
5.00 oz Cacoa Nibs (Secondary 7.0 days) Flavor 12 -
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 11 lbs 15.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 4.00 gal of water at 157.3 F 154.0 F 45 min
Sparge: Fly sparge with 1.90 gal water at 168.0 F
Notes:
------
Steep for mash grain 45 mintes at 154. Remove grain and bring to a boil.
At start of boil add dry malt.
15 Minutes in, add LME.
Add water to get to 5 gallons after boil.
