Author Topic: Mint  (Read 3249 times)

Offline Manolo

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« on: February 28, 2009, 01:06:50 PM »

Has anyone used mint as an additive in a beer ? How much should I use to give it some flavor ?

I was thinking to "dry hop" some leaves during the secondary fermentation. What do you think of that ? How would you disinfect the leaves ?





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Re: Mint
« Reply #1 on: February 28, 2009, 01:50:46 PM »
Many, many years ago, I made a "Peppermint Patty" stout.  It was fabulous. I'll have to look through my notebooks to see if I can dig up the recipe.  Sounds funky, I know, but it was quite tasty.

Use mint like an aroma hop...throw some in at the very end of boiling (kettle off).  .5 oz will be *plenty* for a mint aroma in your beer...careful, it can be potentially overpowering.  I don't see why you couldn't use it like a dry hop, as long as the leaves were clean...washed with lots of cold, clean water.  Just make sure you want to drink 5 or more gallons of minty-fresh beer, or make a small batch.  I'd stick with a stout or porter recipe.

Offline SleepySamSlim

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Re: Mint
« Reply #2 on: March 01, 2009, 12:54:14 AM »
Man this just sounds wrong .... I'm too old skool :-\
Some people tell you the old walkin' blues ain't bad
Worst old feelin' that I've ever had ...
-Robert Johnson