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Cocoa Nib Stout

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Cocoa Nib Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout


This is a delicious beer. Very dark with a light brown head. The aroma is of roasted malt and barley along with just a hint of chocolate. Flavor is similar to the aroma but with a slight nuttiness and coffee flavor. Nice body too!

This beer is made with cocoa nibs which are dried and roasted cocoa beans (the building block of chocolate). They are not easy to find and even harder to find in the quantity that I used. If you can find less try grinding them smaller and steeping them longer to extract more flavor.


  • 6 lbs Dark Malt Extract
  • 1lb Crystal 60 Malt
  • 1/2 Flaked Oats
  • 1/4 Black Malt
  • 1/4 Roasted Barley
  • 1/8 Chocolate Malt
  • 2 lbs Cocoa Nibs
  • 1 oz Fuggles in Boil
  • Wyeast Irish Ale Yeast (2 quart starter)
  • 3/4 cup corn sugar for priming

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 10 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.016
Alcohol by Vol: 4.84%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep grains for 45 minutes in 160-170 degree water. Sparge grains with hot water, add malt extract and hops and boil for 1 hour. Just before end of boil remove the hops with a strainer and add the cocoa nibs in a grain bag to the wort and turn of heat. Let nibs steep for 20 minutes then remove and sparge with cold water.
Note: I tested the effects on chocolate flavor extraction from the nibs between boiling and steeping and found boiling kept the bitter components but the aromatics and flavor of chocolate was lost. That is why I steeped them rather than put them in the boil.
Pitch yeast. Ferment and enjoy!