TheRedDarren
Landlord.
- Joined
- May 14, 2015
- Messages
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Has anyone used them? Does anyone have any ideas when to add them in the boil?
Pretty sure i have heard of people roasting them and then adding to secondary. When i did a Choc Stout i added the coco powder 10mins before the end. That was 100g for a 20l batch and to be honest the sample wasn't as choccy as last time i did it.
If you have powder that sounds good. I read its best if under 10% fat. Also bear in mind its very bitter, next time i will add lactose as well.My misses brought some back from work, so I'm hoping 100g would be good for a smaller batch, say 10-12 litres.
Would adding the powder at flame out be a better option? Straight from the packet..
was in aldi today, couldn't resist buying the nibs in the 'foodie range', 90g for �ã1.89, this wasn't a bad price compared to most places.
is it necessary to roast them in the oven? ive noticed lots of youtube vids showing this method but im considering adding some roasted barley anyway, so any advise be great
You can either add the nibs to the last 20 mins of the boil (around 10g/L is a good starting point) or you can add them directly to the secondary for a while. Another option that I've heard of is to make a tincture by soaking them in vodka for a few days then add the liquid just before bottling. I think all three options are quite effective.
Out of vodka. Would whisky do the same job do u think?
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