Brewing a Chocolate Vanilla Porter

4 to 8 oz should get it done.

Probably, you could go 2 if needed/wanted. You get more chocolate flavor out of them if you soak them in booze first (IMO). I have taken vodka and make a tincture then added that to the beer, I found good results.

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Heard of people using cocoa powder too to get that flavor too.

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I've had more success with cocoa powder than nibs. But I haven't tried the nibs soaked in vodka.

For the vanilla, I swear by the vanilla puree from Red Stick Spice Co.

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I didn't care for the flavor cacao nibs gave my beer. Kinda nutty

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I agree with the nutty flavor. I think it pairs really well with booze (bourbon especially). I used them once in a Belgian IPA and really like the flavor they gave on their own.

You get a much more true chocolate flavor from powder though.

So this thread has inspired us a little. We have some porter ingredients laying around, so we may try to tweak it with some Vanilla and/or chocolate this weekend.

Questions on the Vanilla Puree: When do you add that to the carboy? How do you add it, just scoop it in there?

Seems like the puree is popular as well as splittling beans and soaking in Vodka, cant go wrong I guess?

Don't incite the coco's.

That's what I did too. I soaked the cocoa beans in vodka and added the extract. My beer was a chocolate peanut butter porter (used PB2, dried peanut butter. Excellent.

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I was a bean in booze guy for years and switched to the puree after BMoney had such great results. I will never go back to dealing with the beans.

I find I get the same flavor and it's easier to control the level of vanilla.

I add mine directly to the keg. I typically add half of where I think I want to be to the keg, taste it, and then add more if necessary.

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That's exactly why I tried out the puree. Dealing with the beans was a royal pain in the arse, and I never got as much flavor as I wanted too. The puree is great.