Cocoa Nibs in Robust Porter?

[ianw58]

Well that's a hell of a thing. Guess I should do some reading on this mysterious nib concept.

http://sweets.seriouseats.com/2010/06/what-to-do-with-cocoa-nibs-recipes-chocolate.html

http://bakingbites.com/2008/09/what-are-cacao-nibs/

http://shop.scharffenberger.com/Cacao-Nibs/p/SFB-HBNIBS&c=ScharffenBerger@Chocolate@Baking

 

[Hopinista]

I make a milk stout with cacao nibs and oak cubes regularly. I always soak everything in Bourbon or Cognac. As for the fat thing, I've never had a problem with it

 

[JBruchwalski]

I'm looking at brewing the Eobust Porter. I just got the new NB catalog and I'm looking at ordering some of either the Simpsons chocolate malt or Briess Organic chocolate.

Has anyone ever used these in a porter and would it be okay to use in a secondary type situation to bring some more chocolate taste to the front burner?


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