cacao nibs

Sugars, finings and anything else

cacao nibs

Postby HTH1975 » Sun Nov 05, 2017 20:29

Looking for some advice. I’ve got some cacao nibs that I’ve roasted, then steeped in vodka.

There is a ‘scum’ on the surface of the vodka. I could try skimming this off, but unsure about putting this a my last DJ of 10% stout. Last time I used cacao nibs I spoilt 25L of stout with an infection.

If I drain off the vodka, I’d have thought that I’ll lose much of the flavour.

Anyone?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: cacao nibs

Postby robwalker » Mon Nov 06, 2017 13:48

Oil probably
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Re: cacao nibs

Postby Saccharomyces » Mon Nov 06, 2017 16:07

HTH1975 wrote:Looking for some advice. I’ve got some cacao nibs that I’ve roasted, then steeped in vodka.

There is a ‘scum’ on the surface of the vodka. I could try skimming this off, but unsure about putting this a my last DJ of 10% stout. Last time I used cacao nibs I spoilt 25L of stout with an infection.

If I drain off the vodka, I’d have thought that I’ll lose much of the flavour.

Anyone?


Regarding an infection:

It depends on the amount of ethanol you had steeped the nibs in - most bacteria will be severely damaged above 3% alcohol, wild and brewing yeast above 12%. Last time I did something similar, I added 50:50 by weight 40% ABV vodka to nibs and assumed that the alcohol concentration was going to be ~20%. I left them in a sanitised pyrex jug under cling film overnight in the 'fridge. Beer turned out clean, there was oil in there and I was pleasantly surprised that there was still some foam on the beer. I saved some of the vodka and it was very, very bitter - I can't say if all the chocolate flavour was in the vodka, but it certainly extracts the bitterness!
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Re: cacao nibs

Postby HTH1975 » Tue Nov 07, 2017 00:51

Thanks for the info guys. I’m gonna taste the steeped vodka and gauge the taste to see if this is worthwhile.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: cacao nibs

Postby tim_n » Mon Feb 05, 2018 09:27

I've had my best results just bunging the nibs in a hop bag after roasting (or now my fancy stainless strainer box) straight into the primary. You probably wouldn't notice the oils on the top then. We also used a couple of kilos of shredded coconut, roasted and dried with kitchen roll and that gives out a hundred times more oil. Still had a head on most of the bottles.

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Tim

http://www.waark.com - My forays into homebrewing & grow your own
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