Dry Minting???

[dummkauf]

Ok, I'm stuck home alone next weekend and looking to brew, and I am also unfortunately on a diet for the next few months since the doc yelled at me about my cholesterol, and some other things so I'm back in the gym and watching what I eat, including calories, which means I've cut back to 2-3 beers a week(I know, I know, but it's just for a few months and then I just need to watch what I'm eating and maintain a slightly less intense workout program).

Anyway, I'm still brewing, but I am now focusing on getting some stouts/porters/belgians/etc... going that can sit and age so they'll be ready for me this winter. I found this recipe for a mint stout that looks good: https://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/

Since the recipe calls for adding mint to secondary, which is basically dry minting. But what I'm trying to figure out is whether or not the mint flavors will fade over the next few months, similar to how the hop aromas and flavors fade in my IPA's after they've aged a while. I posted on the recipe but got no response so I'm trying here too

 

[azscoob]

I make a variant of that one, but with lactose to make it a sweet stout, I do a mint addition in the last 5 of the boil, and then soak more mint in vodka, strain and add that to the keg, the mint is still there in the last few pints, but it never seems to last longer than a month after it is finally tapped a month or two after brewing, so I am not sure if it will fade out over longer periods than that.

 

[curlyfat]

Mint in beer? I can't find the "gag" emoticon...

Seriously, though, is this good? I'm having a really hard time imagining this.

 

[azscoob]

Chocolate and mint, it works for the Girlscouts! the mint is not overpowering, its more background, and in the nose as well, I brew it for christmas, it fits the season pretty well. and as a bonus: my beer also makes a fantastic ice cream float!

 

[tomlivings]

Im thinking of trying nettles in a beer. The logic is quite simple, they are part of the cannabis family (they do not possess any of the narcotic properties) and make great wine and tea. I think there is also some kind of family tree connection with hops. They are a herb, held in high esteem in the alternative therapy field.
However, Im originally from England, now live in Chicago. No-one seems to know what nettles are. They grow on every available spare piece of scrub in England....
Anyway, just thought I'd bring another flavor to the table as you are thinking about putting and extra green thing in your brew.

 

[dummkauf]

Im thinking of trying nettles in a beer. The logic is quite simple, they are part of the cannabis family (they do not possess any of the narcotic properties) and make great wine and tea. I think there is also some kind of family tree connection with hops. They are a herb, held in high esteem in the alternative therapy field.
However, Im originally from England, now live in Chicago. No-one seems to know what nettles are. They grow on every available spare piece of scrub in England....
Anyway, just thought I'd bring another flavor to the table as you are thinking about putting and extra green thing in your brew.

I've heard of this, but I thought nettles were used instead of hops for flavor and bittering, do you just throw them in for additional flavor, and if so, is it during the boil/primary/secondary?

Note: I'm not thinking about nettles for this stout, I'm just curious now

 

[dummkauf]

So it sounds like the mint flavor will fade, though what if I were to toss some mint in during the boil, not just at the end. I'm thinking that might get me more mint flavor that would fade and mellow out with age?

 

[tomlivings]

I've heard of this, but I thought nettles were used instead of hops for flavor and bittering, do you just throw them in for additional flavor, and if so, is it during the boil/primary/secondary?

Note: I'm not thinking about nettles for this stout, I'm just curious now

I have no idea. Im a beginner brewer really, I had some nettle tea once, it was good.
I would imagine they could be used however you wish.

 

[HalfPint]

I think this sounds fantastic.

If you keg...you know, if you're worried about mint flavor fading, you could always throw a little hop bag full of mint in there. I'm a huge mint lover, and from my experience in brewing teas (we drink pitchers of iced mint tea by the bucket full in my house) with mint in them, there is a limit as to which the mint flavor can be too much. With that said, be careful when doing this.

If you bottle...you will just have to take your chances, but what if you added a 5 or 0 minute addition of mint, with a secondary minting which would just up that aroma.

My 2 cents,
Jacob

 

[rockfish42]

http://www.rivercottage.net/SeasonalRecipes~April/83/Nettlebeer.aspx
Here's a simple recipe for nettle "beer", might be fun to try with some actual malt as the fermentable and skip the sugar.

 

[tomlivings]

Thought this may be of interest (hope we havent totally hijacked the thread)

"Nettle Beer
The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows: Take 2 gallons of cold water and a good pailful of washed young Nettle tops, add 3 or 4 large handsful of Dandelion, the same of Clivers (Goosegrass) and 2 OZ. of bruised, whole ginger. Boil gently for 40 minutes, then strain and stir in 2 teacupsful of brown sugar. When lukewarm place on the top a slice of toasted bread, spread with 1 OZ. of compressed yeast, stirred till liquid with a teaspoonful of sugar. Keep it fairly warm for 6 or 7 hours, then remove the scum and stir in a tablespoonful of cream of tartar. Bottle and tie the corks securely. The result is a specially wholesome sort of ginger beer. The juice of 2 lemons may be substituted for the Dandelion and Clivers. Other herbs are often added to Nettles in the making of Herb Beer, such as Burdock, Meadowsweet, Avens Horehound, the combination making a refreshing summer drink.

As an arrester of bleeding, the Nettle has few equals and an infusion of the dried herb, or alcoholic tincture made from the fresh plant, or the fresh Nettle juice itself in doses of 1 to 2 tablespoonsful is of much power inwardly for bleeding from the nose, lungs or stomach. Old writers recommended a small piece of lint, moistened with the juice, to be placed in the nostril in bad cases of nosebleeding. The diluted juice provides a useful astringent gargle. Burns may be cured rapidly by applying to them linen cloths well wetted with the tincture, the cloths being frequently re-wetted. An infusion of the fresh leaves is also soothing and healing as a lotion for burns.

Nettle is one of the best antiscorbutics. An infusion known as Nettle Tea is a common spring medicine in rural districts, and has long been used as a blood purifier. This tea made from young Nettles is in many parts of the country used as a cure for nettlerash. It is also beneficially employed in cases of gouty gravel, but must not be brewed too strong. A strong decoction of Nettle, drunk too freely, has produced severe burning over the whole body.

The homoeopathic tincture, Urtica, is frequently administered successfully for rheumatic gout, also for nettlerash and chickenpox, and externally for bruises.

'Urtication,' or flogging with Nettles, was an old remedy for chronic rheumatism and loss of muscular power.

Young Nettles, mashed and pulped finely, mixed with equal bulk of thick cream, pepper and salt being added to taste, have been considered a valuable food for consumptives. "

Found here: http://botanical.com/botanical/mgmh/n/nettle03.html

 

[Babylon]

Im thinking of trying nettles in a beer. The logic is quite simple, they are part of the cannabis family (they do not possess any of the narcotic properties) and make great wine and tea. I think there is also some kind of family tree connection with hops. They are a herb, held in high esteem in the alternative therapy field.
However, Im originally from England, now live in Chicago. No-one seems to know what nettles are. They grow on every available spare piece of scrub in England....
Anyway, just thought I'd bring another flavor to the table as you are thinking about putting and extra green thing in your brew.

They grow all over the Pacific NW. In the midwest mostly just down by rivers and in swampy areas.

 

[Homercidal]

I used to get stung regularly when dad and I picked worms on the river flat near my childhood home.

I also have mint growing in my yard. It's spearmint though. Not sure how well it would taste in a stout. I've got a stout brewing, and might try it in a growler or something.

 

[Babylon]

I'd probably go with peppermint in a beer personally. Spearmint could be good, but it has an awfully medicinal taste.

 

[azscoob]

I use peppermint, not spearmint in my stout, I get it at my local Sprouts produce store. I do have some chocolate mint and lemon mint growing in the garden, just not enough yet to brew with, probably by this winter it will be good to try in a small test batch.