Method for Adding Peanut Butter Powder and Cacao Nibs

[Mike at Bay]

Hey gang....what method would you all use to add PB2 and Choc Nibs to beer after fermentation? I have read about numerous ways to do this.....

PB2 slurry and Cacao Nibs soaked in vodka seem to be most mentioned.

 

[Bigbre04]

this is the way. I have used cacao nibs in bags straight into a brite, but the vodka adds a safety factor. I have never used pb2. friends have used it in the kettle.

 

[Dave Y]

I have a warning about cacao nibs. The longer you leave them in, the more citrus-y your beer will be. It goes quickly and to the point I may not do that again. If I want chocolate character from nibs, I add them to the mash, and if I want more I have them in the boil.

At 24 hours, my beer was chocolaty, great body, good base on the beer itself which as a porter. There was a hint of citrus there that was quite good. I let it rest overnight at room temp and sampled the next morning. It had a grapefruit aroma and taste that clashed with the porter.
I read about this and thought I was surely safe to leave the nibs in another half day but not so much.

 

[Semper Sitientum]

No experience with PB2, but for cocoa nibs I always make a tincture with vodka for a couple weeks and then add then to the fermenter 2 days before bottling. I bottle straight from the fermentor.

 

[Bigbre04]

The other option is buying something like amoretti chocolate craft puree. It is honestly really really good.

 

[Mike at Bay]

The other option is buying something like amoretti chocolate craft puree. It is honestly really really good.

Hmm Thanks. Any idea of how to determine how much puree to use?

 

[Bigbre04]

Hmm Thanks. Any idea of how to determine how much puree to use?

i used 4.5#s into a raspberry chocolate stout. 4.5#s/76gals. amoretti measures their craft puree by weight, but it was roughly half a gallon into the beer.

that is .29#s/5 gals OR 134grams/5 gals. It added a really nice chocolate flavor. I did not ferment out the puree, but it would not be a bad idea to ferment it out as it is a fair amount of sugar in that. Their craft purees are roughly 30brix FYI

the alternative is using cocao powder in your PB2 slurry.

 

[Mike at Bay]

Fermentation has stopped so here is my plan....both the nibs soaked in vodka overnight and the PB2 mixed with some boiling water (to reduce possible infection risk) will go in the primary. PB2 today. Nibs on Wednesday. Moving to the keg on Thursday.