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Old 09-01-2008, 02:17 AM   #1
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As I was brewing today I was eating some mint chocolate chip ice cream and pondered the idea of adding mint leaves to the brew for a unique flavor. Has anyone tried this before?
If I do decide to try this, it will be done with a light beer with a small grain bill variety and hopefully there will be a "cool" aftertaste to the beer.
Any advice or comments are appreciated



 
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Old 09-01-2008, 02:24 AM   #2
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I havent tried it personally but I have seen and heard good things about mint chocolate stout recipes. I have tried making mint tea and the advice from that experience is add the mint at flame out. If you boil mint for more than a minute or two it will only add a very unpleasant bitterness.



 
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Old 09-01-2008, 02:28 AM   #3
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I've thought about it. I think it could compliment something strong on piney hops. Like maybe a Simcoe SMaSH Minted APA.

Coriander is the seed of a basil plant and basil and mint are related. Hah.
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Old 09-01-2008, 02:33 AM   #4
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well, from what I know, you gotta blend it with barley, IMO im new though, will that work?
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Old 09-01-2008, 02:41 AM   #5
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I would also be interested to see what this is like. Maybe a dry hopping with some crushed mint as well as adding it at post flame out. Now Much like tea I would imaging that your wort would need to cool to <180 as to not extract harsh flavors from a delicate herb.
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Old 09-01-2008, 02:43 AM   #6
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Quote:
Originally Posted by papabeach1 View Post
well, from what I know, you gotta blend it with barley, IMO im new though, will that work?
i think he already know he needs to use a basemalt. I think it would work well with a chocolate stout. Since you were eating mint chocolate. Find a chcolate stout recipe and add the mint at flameout. I have no idea how much to use. Or maybe you can substitute it with peppermint extract
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Quote:
Originally Posted by papabeach1 View Post
so barley is a leaves of hops? or barley is a different plant? and blend with hops? I need that to be cleared thanks..

 
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Old 09-01-2008, 02:45 AM   #7
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I would say use real mint if any. Most mint extracts and peppermint/spearmint extracts tend to have a bite to them. Real mint is a very well rounded flavor, much more then exacted syrup.
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Old 09-01-2008, 02:49 AM   #8
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While I've no desire to add mint to my beer (but not knocking it for you), it did make me think about how to go about such without the possibility of ruining an entire batch. I guess I'm wondering on this or any other such idea, how similar a taste would you get if you, say, added a few (or one) crushed mint leaves to a finished beer? I know it would be somewhat different, but wondered if you would be able to get a "possibilities?" or "heck, no!" from the experiment without risking an entire batch.

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Old 09-01-2008, 02:53 AM   #9
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I did a mint blonde before. I added a few ounces of fresh mint leaves to the boil. The flavor I was going for was a fresh taste like when you chew fresh mint leaves. Fresh leaves will not give you a "peppermint" taste. If you are looking for a "cooling" taste, you need to add mint extract or menthol crystals at bottling.

If you are using leaves, I would recommend a lighter beer. The taste would get lost in a darker one.

 
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Old 09-01-2008, 02:57 AM   #10
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I vote for a mix of fresh mint a few minutes after flamout, and some "dryminting" with crushed, fresh mint in the secondary.


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