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Cacao Nibs (Ecuador) 4 oz.

$6.99

SKU# 7877

Flat Rate Shipping only $7.99 only from Northern Brewer
Roasted Cacao nibs from Ecuador.

Cacao nibs are the crushed seeds of the cacao plant from which chocolate is made. They can be used to add a rich cocoa/chocolate aroma and flavor to beer.
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$6.99

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Cacao Nibs (Ecuador) 4 oz.

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  • Cacao Nibs (Ecuador) 4 oz.
Product Details
Cacao nibs are the crushed seeds of the cacao plant from which chocolate is made. They can be used to add a rich cocoa/chocolate aroma and flavor to beer.

Dosage depends on the beer and the amount of flavor desired. We tend to recommend 2-4 oz. per 5 gallon batch as a starting place. The nibs can be added late in the boil, but keep in mind this will extract some bitterness out of the nibs. For a smoother contribution, add in the secondary for a week or two. Cacao nibs are a great addition to dark beers such as brown ales, porters, and stouts, but feel free to experiment with this fun ingredient in other styles as well!
Additional Information
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Reviews
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2oz/5 gal, perfect
Used 2oz/5gal, in secondary, 7 days, no soaking in vodka. Gave a noticeable, pleasant, and real chocolate flavor that was not overpowering. Nibs are the way to go when adding chocolate to beer.
September 7, 2016
Cocoa nibs in breakfast stout
Now soaking cocoa nibs in Crown Royal to add to my secondary. This hillbilly breakfast stout will be AMAZING. Brewdog333
October 5, 2016
Soaked these in bourbon for my breakfast stout. Yummm....... Brewdog333
February 8, 2017
Purchased
11 months ago
Q&A
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Browse 2 questions Browse 2 questions and 9 answers
used for 7 days in secondary, only get smoky flavor, no chocolate flavor.even after 10 months in bottle. what am i doing wrong?
A shopper on Aug 9, 2017
BEST ANSWER: Unless you added an ingredient to the beer that is supposed to add a smokey flavor, the smokey flavor is due to some type of flaw, most likely related to lack of sanitizing and/or poor yeast fermentation but could also be due to type of water used or type of equipment, the smokey flavor is probably over powering the chocolate, if you intended to have the smokey flavor in the recipe you could try rebalancing the smoke and chocolate flavors to accentuate more chocolate, I have had good success using 4oz in 5 gal of milk stout, which adds a pleasant and noticeable chocolate flavor
Are these cacao nibs roasted or raw?
A shopper on Apr 4, 2017
BEST ANSWER: Roasted and dried. About a 1/4 inch pieces. I put them in a muslin bag in the secondary fermenter

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