Mojito beer

Wanting to brew a mojito beer I am going to add chopped mint at flame out and pure cane sugar to primary. And to figure out when or how to add some lime flavoring if any one has any input that would be great I will probably have the grain bill mostly Pilsen malt with some maze added for extra fermentables. Yeast yet to be determineded any input or help figuring this out would be great and with amounts. Been pondering on this one for a while.

 

Don't add sugar to primary for sweetness. It will ferment out, making it drier--NOT sweeter. Maybe backsweeten or use lactose. For the lime, I'd say get it with hops, or insist that it's served with a fresh squeeze of lime juice. The mint sounds interesting.

I wouldn't expect this to be good, but that's based on my tastes. I hope it works out for you!

 

I wouldn't expect this to be good, but that's based on my tastes. I hope it works out for you! [/QUOTE]

+1 to this, but please let us know how it turns out!

 

I think I'd go with American 2-row pale malt instead of Pilsen. You'll get a cleaner flavor.

I think I'd approach this kind of beer as a blonde ale. Maybe something like 75% Pale Malt and 25% Wheat Malt. Hop it with about 20 IBUs of Cascade. Choose a clean yeast like Kolsch.

If you want it sweeter, mash higher or add some Carapils or light crystal malt.

For the mint, I think you could go a couple directions. You can add extract to taste at bottling. You can get mint extract in the baking isle of a grocery store. Or you could make a simple syrup mint infusion and add it to the secondary or the primary after primary fermentation is completed.

Simple syrup is made by boiling equal parts water and sugar. Add as much mint as you think you need. (Check out a mint sorbet recipe and you'll get the idea.) The goal here isn't adding fermentables. But a simple syrup is an easy way to extract flavor from something. Be sure to account for the extra volume of water from the simple syrup by cutting back the volume of your beer and upping the ABV and IBUs.

For lime, I'd add the juice and zest the limes. 2 - 4 would probably do the job for 5 gallons, but that's a guess. Don't add the pith, it's bitter. Also add it in the secondary or after primary fermentation is complete.

 

I made a "Mojito" Saison that took third place out of 66. It was pretty tasty, just use a lighter beer as the base (blonde, saison, cream ale) and add the flavorings to secondary, leave some headspace for another slight fermentation from the lime.
I bought 2.5#of lime and juiced and zested them, and soaked the leaves from one of those plastic mint containers from the produce section of the grocery store in some vodka and poured just the liquid in.