7

You want to add either all of it, or just the vodka. A lot of the chocolate flavor will get leached into the alcohol so you don't want to toss that. I'd say add it all if you're going into secondary, since you'd rack it again, or just the vodka if adding it at bottling time. A benefit of this technique is that it lets you remove any fats from the chocolate ...


4

No. I'm not aware of cacao nibs having any enzyme inhibiting abilities. Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt. Or, something caused yeast to give up on an otherwise fermentable wort. Stress, low nutrients, low oxygen, low pitch etc. Edit: looking closer at the recipe I would NOT put a 1.015 ...


2

I would just boost the dextrins in the beer knowing that you will have additional oils from the chocolate (and the coffee). While its a good idea, I'm not sure cold-crashing/skimming would get all of the oil as a lot of it may still be dissolved in solution. Add some oats, extra flaked barley and/or dextrin malt to the mash. With respect to the coffee ...


1

Sorry not really an answer but wanted to say, wow! malting your own barley. That is definitely taking it to the next level for sure. It sounds like you have the passion and excitement to make this a long term affair. Welcome to the brewing family. I've made a few batches of beer that "only it's brewer could palate", and thankfully only one or two that "...


1

I would taste what you have extracted first to see if you like it. Making a tincture (in a solvent like ethanol/vodka) doesn't always result in the same flavor profile as if you had simply racked onto the raw nibs. Another option is to pull a sample of the beer then dose drop wise some of your tincture into it until the flavor is right. If you find a good ...


1

Yeast absorb a lot of those extra tastes from stuff you add to the kettle. If you want to get the maximum taste of a spice or alike, add it as a tincture at bottling time. And even then it may fade over a few months. Btw make sure to add extra carapils or flakes to the mash: oils in chocolate may render the poor head.


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