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Old 02-05-2013, 06:42 PM   #1
warpfactorviii
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Default Using Mint in the mash??

Just wondering if anyone has every tried it? Had a mint chocolate porter one night and could have swore that the brewer told me he used mint leaves with the stems in the mash however doing some research I can't seem to find anyone else doing it.

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Old 02-05-2013, 06:43 PM   #2
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I would guess that the mint would be lost in the boil. Is it possible that they said he uses it as a "dry hop"?

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Old 02-05-2013, 06:50 PM   #3
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No cause I remember questioning him on it cause I thought the same thing and I'm pretty sure he saide he added it to the mash. He may also "dry hop" with it as well but... Just wondering if anyone else has tried it.

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Old 02-05-2013, 07:15 PM   #4
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I suppose it might be something worth trying out. I have spearmint growing in my yard, but I can't do a test until summer...

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Old 02-05-2013, 07:22 PM   #5
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I recently tried to brew a mint chocolate porter. I did chocolate in secondary, mint extract in the boil. It was completely bass-akwards. None of the flavors stuck. It was a pretty legit porter though. Just nothing fancy

Reverse it. Put your chocolate in the boil, mint in secondary. If you boil the mint, it's either getting all boiled off or going right through your airlock.

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Old 02-06-2013, 04:24 PM   #6
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I wonder about this actually. Mint tea is steeped in near boiling water, and definitely provides flavor and aroma.

I could see using fresh mint in large quantities in the mash. And then use dried in a hop-bag as a "dry-hop".

I might have to play around with this a bit.

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Old 02-08-2013, 12:42 PM   #7
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Quote:
Originally Posted by chri5
I wonder about this actually. Mint tea is steeped in near boiling water, and definitely provides flavor and aroma.

I could see using fresh mint in large quantities in the mash. And then use dried in a hop-bag as a "dry-hop".

I might have to play around with this a bit.
I do mint blond ales. Using mint from my garden. The mint flavor is so fresh and clean. I use only leaves. I'm worried the stems would give off grassy flavors. I put them in starsan then directly to fermentor. For duration of the three week fermentation process. I'm not saying to not mash mint but i know from experience dry hopping them works well. I don't measure since i just harvest them and pitch but I use a lot.
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Old 02-08-2013, 05:56 PM   #8
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Quote:
Originally Posted by MikeMMM View Post
I do mint blond ales. Using mint from my garden. The mint flavor is so fresh and clean. I use only leaves. I'm worried the stems would give off grassy flavors. I put them in starsan then directly to fermentor. For duration of the three week fermentation process. I'm not saying to not mash mint but i know from experience dry hopping them works well. I don't measure since i just harvest them and pitch but I use a lot.
A mint blonde? Sounds like a beer my SWMBO would enjoy.

I assume you keep the bitterness low, and let the mint be the aroma with few late hop additions?
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Old 02-08-2013, 07:00 PM   #9
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Yes the Bonde Ale recipe from Brewing ClassicStyles. AllGrain mashed lowto get a thin mouthfeel with high attenuation. A summer beer. A low AA hop. I think saaz. .

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Old 02-09-2013, 01:51 PM   #10
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Do u guys seem to get a lot of taste instead of aroma out of the dry hopping? or about equal?

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