cacao nibs

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cacao nibs

Postby jjbuck » Sat Dec 13, 2014 4:08 pm

I'm going to brew a milk stout and was interested in trying some cacao nibs to increase the chocolate character. I just want a hint so you would say" Hey theres some chocolate in this." Question: For 5 gallons how much, crushed or uncrushed and when during boil, end of boil, primary or secondary?
I had relatives who liked the Sam Smith Organic and would like something similar.
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Re: cacao nibs

Postby whitedj » Sun Dec 14, 2014 7:56 am

I put them in secondary without crushing and did not get much flavor out of them... i want to say it was 8 to 10 oz in 5 gallon batch.
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Re: cacao nibs

Postby Matt F » Mon Dec 15, 2014 7:29 am

I use at a rate of 4oz. per 5 gallons, but crushed. I get the pack from BIY that is already crushed and dump it in. I leave in for a week or longer. Sometimes just leave in keg and serve. Very happy with the flavor I got in my last Chocolate Coffee Stout.
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Re: cacao nibs

Postby andrewmaixner » Mon Dec 15, 2014 3:36 pm

I've read that you get optimal flavor by making a tincture (soaking them in neutral alcohol) and then adding in measured ratios after fermentation (and aging) is complete, sampling at the various ratio, and then using your samples to determine how much to add to the entire keg.
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