CACAO NIBS ORGANIC 50G

Different beer varieties that work well with cacao are usually the darker styles rather than the lighter ones. One basic reason for this is that the dark styles of beer generally come with inherent flavors like caramel, coffee, and toasty overtones. Using Cacao nibs with these styles compliments the overall taste.

Adding cacao nibs to the brew can be done at any stage of the brewing process depending on what kind of a result you want to achieve in terms of flavor.

• In the Mash.

One way would be adding cacao nibs to the mash itself. When you are done with the mashing or the sparging process, give some time for it to settle, maybe 15 to 30 minutes, and then scatter the desired amount of dry and roasted cacao nibs on top of the mash. Adding cacao nibs to the mash allows more time for the flavor of the cacao to sink for a more subtle result.

• At the time of boiling.

The second way to go would be to add the cacao nibs during the boil. However, it is better to have the nibs crushed first into powder before adding them to the boil. This will help the flavor to dissolve quickly and evenly. Adding cacao nibs at this stage of the brewing process allows you to extract a more bitter flavor to your end product.

One important thing to keep in mind if you are adding the nibs directly at the time of boil is to sieve off or separate the black sludge which gets left behind before transferring it to the fermentation vessel or container.

• During primary fermentation.

You can add cacao nibs in the powdered form during the primary fermentation stage of the brew if you are looking for a rich and smooth dark chocolate flavor and using the porter or brown ale variety for your beer.

• During secondary fermentation.

If you are looking for a bit more subtle overtone to the flavor than the one you get from adding cacao during the primary fermentation is to make the addition of cacao during the second fermentation.

Things to remember while using cacao in beer.

• The timing of the addition of cacao nibs is the most important part when it comes to the extraction of flavor. Adding cacao during mashing gives you a slightly different flavor than one when done during boiling, and likewise with fermentation. So, add cacao accordingly depending on what kind of flavor you want or desire.
• When it comes to the ratio of cacao nibs to beer, most brewers start with the cacao beer ratio of 50 grams of cacao nibs to a 25 litre beer batch.
• If you are working with cacao nibs using a boil bag or a hop spider is more convenient and practical, as they provide for easy retrievals. Moreover, they can also be used as a bitterness-enhancing mechanism, wherein easy adjustments can be made to the bitterness of your brew.
• Working with cacao nibs also helps in reducing the fat content in your overall brew as against using other forms of cacao – like chocolate bars or chocolate malt.
• If you are adding the cacao nibs during fermentation it is recommended to either boil the nibs or soak them in alcohol first.