Chocolate Stout

[sp0rk]

I used 100g of pre crushed cacao nibs in my chocolate porter, toasted for 5 minutes and threw them in 10 minutes before the end of the boil
I'm going to try adding them to secondary next time just to see what the difference is

 

[DJ_L3ThAL]

I've got a winter stout that I'd be keen on dry nibbing in some of the bottles. Does anyone see a problem with leaving the nibs in the bottle up until serving? (obviously will de-cant/strain the floaties as required)?

 

[biochef]

OK Thanks for all the replies, I will use 100g of cocoa nibs I bought from my local health food shop, ground to a powder and mixed into 500ml of hot water to liquify, allow it to cool a little then pour into the fermenter once the krausen starts to drop back into the fermenter, next time I might use cocoa nibs in the mash instead of in the fermenter.?

[SIZE=12pt]Yeah, I agree with you because Cocoa nibs are energy booster and it contains Magnesium, Fiber, Iron which are good for health.[/SIZE]

 

[manticle]

Sorry to bring up an old topic, but I'm interested in trying cacao nibs in a robust porter.

Manticle; I note from your post here that you recommend toasting the nibs and adding them to the secondary. My question is :- How much to add for a 23 litre batch and do they need to be ground?

Cheers,

Wally

From memory, I used a full pack (100g from craftbrewer)