Misc addition
Cacao Nibs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Spice
- Added at
- secondary
- Form
- solid
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 30-80 g per 20 L
- Timing
- Steeped in the conditioning beer for about a week, tasting as it goes.
Before you use it
The cocoa butter they carry can thin a head, which is the usual reason a chocolate stout pours flat. Nibs from a chocolate maker are worth the premium over baking-aisle nibs.
Description
Roasted cocoa beans cracked into nibs, giving the dry, bitter chocolate note that a porter or stout wants without the fat and sugar of chocolate itself. Most brewers steep them cold, often after a short soak in neutral spirit.