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Old 01-31-2009, 03:27 AM   #1
sparkyaber
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Oct 2008
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I bought a peace coffee java stout kit from midwest, and would like to add some mint to it. I have mint extract in the pantry. I am guessing I should add it to the secondary, maybe a tablespoon? two?

Anyone done anything like this, I really am clueless on this addition????

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Old 01-31-2009, 03:33 AM   #2
Tech211
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Apr 2008
Chicago
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I don't know why, but mint coffee stout doesn't sound great to me. Do coffee and mint mix?

If you want to do it, your best bet is probably to ferment it out, take a sample and test out how much of the extract works then scale it up. If you just dump in a tablespoon you could easily overshoot.

 
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Old 01-31-2009, 03:36 AM   #3
eschatz
 
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I've done a mint choc stout. Do a search and you'll find a decent amount of info on the subject of adding mint.

Since you're adding extract it's not fermentable. That's good in the fact that you can just add it to the bottling bucket. In fact, you can add your priming sugar to the bucket and then bottle a few and then say mint the second half of the batch. At that point just add the mint to taste in the bucket and bottle it when you're happy.
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Old 01-31-2009, 03:19 PM   #4
sparkyaber
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My wife had a mint chocolate stout and loved it. It wasn't to bad, but I am more of and IPA guy. I did not even think about adding at bottleing time, but it makes perfect sense. I am assuming there is nothing growing in the extract because it is alcohol based. Just add some, try and add more if nessary.

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Old 02-02-2009, 04:29 PM   #5
Christian
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Sep 2008
Salt Lake City, UT
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As already mentioned just add it to the bottling bucket. When i add extract flavors i just add a tiny amount, swirl it, then take a sample, then repeat as necessary till it tastes to my liking. Oh and since you're making a coffee stout i would also make a cup of coffee and throw that in at bottling time. Or at least that is what i like to do.
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Old 02-02-2009, 06:55 PM   #6
BarnabyHooge
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Jul 2008
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The recipe I have at home uses peppermint certs and fresh mint. I haven't brewed it, but I have tasted it at the LHBS and it was great. The mint was subtle, but excellent. If you're interested I can post the mint portion when I get home.

 
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Old 02-02-2009, 10:35 PM   #7
sparkyaber
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I changed my mind on the fly and added 6 oz hershey's cocoa with 1 min. left on the boil. The instruction say to brew the coffee and add it to the secondary. I think I will do that, and then also have some more around when I bottle. So come bottling time I will have coffee, mint extract, and chocolate extract ready for additions. Do I need to worry any infections with the coffee? I plan on cold brewing the coffee, not using a coffee maker. I use a chemex coffee maker for my daily coffee, so I figured I will just use cold water instead of hot water.

Any other ideas for extracting the coffee flavor from the beans?

 
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Old 02-02-2009, 10:38 PM   #8
eschatz
 
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Cold Steep it. That's what I did. And you don't need as much as you'd think. I think I cold steeped 1/2# of Komodo Dragon from Sbucks. It was freaking intense. Next time I'll go with a coffee with a little nuttier flavor and something more mellow instead of something so intense. It was too much for the stout.
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Old 02-04-2009, 04:06 AM   #9
flyfisher4est
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Nov 2008
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I have the same kit waiting for the coffee.
What are the benefits of moving it to a secondary before adding the coffee?
Why can't I just add it to the primary and wait another couple of weeks?
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Old 02-04-2009, 08:29 PM   #10
sparkyaber
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Quote:
Originally Posted by flyfisher4est View Post
I have the same kit waiting for the coffee.
What are the benefits of moving it to a secondary before adding the coffee?
Why can't I just add it to the primary and wait another couple of weeks?
that is a good question!

 
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