Ecuador Cocoa Nibs

Ecuador Cocoa Nibs have flavor notes of walnut, banana, and toffee. These nibs are unique and have a long, deep chocolate flavor with beautiful floral overtones.

Sold in 4oz packages.

USE:

In The Mash: crush nibs as you could crush grains and add them in with the rest of your grain bull. Add nibs to the mash will extract a more bitter, dark chocolate flavor which is preferred for robust stouts and porters.

In the Boil: this will extract more bitter, dark chocolate flavor. We suggest pitching them into a hop spider or nylon hop bag so you can take them out after boil.

Primary & Secondary Fermentation: First, soak them in vodka for 24hrs to sanitize. Pitching at the beginning of fermentation allows for more flavor extraction. Pitching in primary fermentation provides a more mellow, dark chocolate flavor which is preferred for porters and brown ales. Pitching in secondary fermentation provides a more subtle chocolate undertone which can be experimented with in nontraditional ways.