Brewing with Jasmine Advice

[PittATL]

Hello all,

I searched for this and didn't find much concrete info.

Anyway, I ordered the AHS IPA kit in their anniversary ale and am going to brew it up this weekend.

I always like to put my little touch on any kit I might do and decided on jasmine based on a couple things that I read.

I ordered 2 ounces of organic dried jasmine flowers from a farm but am having trouble figuring out the best way to brew with it exactly.

I'd like a nice, noticable jasmine aroma and just a subtle hint of flavor if possible.


The AHS kit contains a pound of crystal malt that I'll steep and then 8lbs of extra pale extract. Magnum and Falconer's Flight hops in the boil (1oz each) and then an ounce of Cascade dry hopping later.

What I"m currently planning on doing, mostly based on a conversation with a brewer at Pisgah in NC this weekend, is to throw in just 1/2 oz of the jasmine at flame out (he said it can burn easily) and then dry hop the remaining 1 1/2 oz in the fermenter in a muslin bag.

I am, however, very open to suggestions here if you guys have any guidance.

I'd appreciate any and all feedback here.

Thanks!

 

[Double_D]

Add it to the secondary so you don't lose to much flavor/ aroma just like a dry hop.

 

[PittATL]

I actually don't have a secondary vessel, read many accounts saying you don't really need one. Personal preference of course.

I'm just going to add the jasmine and last ounce of hops about 8-9 days in when airlock bubbling has clearly stopped.

Is that ok you think?