rthiessen
Active Member
hello
I have a friend who gave me some cacao beans from a trade show for cacao buyers and I would like to use them for a beer I have in Primary. It is basically a hoppy brown around 6.5% and I need to add some ‘chocolate’ character to it for a competition in January.
So my plan is to split this beer in secondary and add the cacao beans somehow. Any recommendations for these beans(see attached pic) since they are whole and not roasted?
I assume I should crack them up into Nibs and sanitize with vodka? How much to add for 2.5 gallons for a moderate chocolate flavor/aroma?
Thanks!
rob
I have a friend who gave me some cacao beans from a trade show for cacao buyers and I would like to use them for a beer I have in Primary. It is basically a hoppy brown around 6.5% and I need to add some ‘chocolate’ character to it for a competition in January.
So my plan is to split this beer in secondary and add the cacao beans somehow. Any recommendations for these beans(see attached pic) since they are whole and not roasted?
I assume I should crack them up into Nibs and sanitize with vodka? How much to add for 2.5 gallons for a moderate chocolate flavor/aroma?
Thanks!
rob