I am making a chocolate wheat beer that I have never made before. I currently have an 85% cocoa chocolate bar that I am hoping to use instead of nibs. I am curious if this is acceptable. I have read of people using cocoa powder so I figured it would work. I have two concerns: quantity and timing.
Assuming it is acceptable, what quantities would be recommended to use in place of 4 Oz of cocoa nibs? The recipe calls for two to four oz of nibs and my bar is 3.5 oz.
As far as timing goes, I am unsure of when to add this cocoa. It is defined in the recipe as an adjunct. Which I would normally add near the tail end of a wort. However, with cooking chocolate I'm a little concerned about it getting bitter if cooked. Also, I assumed I could get more flavor in the secondary.
Thanks for any advice. I am just leary.
Sent from my Nexus 7 using Home Brew mobile app
Assuming it is acceptable, what quantities would be recommended to use in place of 4 Oz of cocoa nibs? The recipe calls for two to four oz of nibs and my bar is 3.5 oz.
As far as timing goes, I am unsure of when to add this cocoa. It is defined in the recipe as an adjunct. Which I would normally add near the tail end of a wort. However, with cooking chocolate I'm a little concerned about it getting bitter if cooked. Also, I assumed I could get more flavor in the secondary.
Thanks for any advice. I am just leary.
Sent from my Nexus 7 using Home Brew mobile app