5 replies to this topic

[passlaku]

I remember that Stone made a chocolate stout and they actually used cocoa nibs in the boil and extracted bittering from them.  I was thinking of making a stout and adding them as the flameout addition but am unsure of what to expect.  Do you guys have any experience using them this way?  I have recently "dry nibbed" a stout but that is the extent of my experience with them.

 

 

 

 

 

 

 

 

https://bullybrew.tumblr.com/

[BarelyBrews]

I have been interested in these . I read the chocolate comes through smoother in the Primary , than the secondary. I did not hear of any bittering contributions, as of yet.

[Genesee Ted]

The only way I have ever used them was in secondary, so I got nothing.  What is the benefit of adding them to the boil?

[passlaku]

Took this from MB's website:

Recently, our friends at Stone Brewing Company made a stout using cacao nibs in the boil to actually replace some of the hops in the recipe!

[Genesee Ted]

Worth a shot.  I am sure they have their reasons.  Personally, I would find some hops that I think compliment those nibs.  I will certainly not discount Stone's methods though.  Obviously, those guys know what they are doing.  

[passlaku]

I went ahead and added 4 oz at 5 minutes.  Fermenting with S05.  I look forward to seeing what they add.