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Old 07-01-2008, 01:20 PM   #1
Jun 2008
Allendale, MI
Posts: 10

I love a good stout and don't want to ruin one, but i also want to experiment. My aim is to get a really nice chocolaty stout with some nice caramel flavoring I want to mint to be very undertone and capture more of the savoury peppery-ness and not so much the "mint". I would also like this stout to be a little bit sweeter (not by much though). Any ideas on how to get me started on this dirty girl stout?

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Old 07-01-2008, 01:39 PM   #2
Edcculus's Avatar
Jun 2007
Greenville, SC
Posts: 4,546
Liked 50 Times on 46 Posts

I used fresh mint in a blonde ale before. It gave a "green" freshness to the beer. I wouldnt describe it is "pepperminty" which is not what we were going for either. I added it to the last few minutes of the boil (don't remember how much though).

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Old 07-01-2008, 02:58 PM   #3
The Blow Leprechaun
Jun 2008
Rockville, MD
Posts: 601
Liked 5 Times on 5 Posts

I'd think your best bet would be to get some mint extract or flavoring and add it at bottling just to taste. Mint can easily overpower things, so I'd want to be really careful with it.

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Old 07-02-2008, 12:37 AM   #4
Feb 2007
Posts: 8

I agree with adding it as an extract...just a small amount at bottling to give it a hint of flavor. I have added some of the 4oz bottles of fruit extract to 5 gallon batches at bottling and you could really taste the flavor.
Primary: AG Sierra Pale Ale Clone
Secondary: Nothing
Bottle Conditioning: AG Brown Porter
Kegged: AG Brown Porter

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