Fresh Mint in a Stout

[Albert]

Anyone have any experience?

Looking for input on amount/timing/type(fresh/dried/extract/exel gum)/thoughts/feedback?

I had "Black Cat" cask stout at Portsmouth Brewing Co. a couple years back which they told me was "dry hopped" with mint leaves. It was D.Lish

Have an American-ish stout currently fermenting and lots of mint in the garden: hoping to make something happen.

Cheers,

Al

[Jayme]

Depends how potent/what type of mint you've got, but I usually do 20 grams in a 5 gallon batch, added at flame out. Mint is definitely present, not overpowering. I like kettle addition as it's easy from a sanitation stand point, and I won't say you don't lose some volatile compounds during ferment, but it's worth it to me (you can always just bump up the mint next time).

[Albert]

Thanks for the response. Got me to thinking about sanitation. May consider making a tea and adding to the beer following fermentation.. I will likely try your method first.

Cheers,

Al

[James]

Woah,

This sounds awesome, you got me thinking...I have a healthy patch of a mint hybrid "Chocolate Mint" growing in the herb garden that I typically only use when I make mojitos.

Maybe it's time to make a (chocolate) stout?

[mr x]

I think you might get Fee Bros. mint bitters at Pete's. I have used them when experimenting.

[Albert]

Update: used 1.5tsp pure peppermint extract in 16L t bottling. Fairly apparent mint aroma with a touch of mint flavor and a coolness in the finish. Definitely tasty and offsets the slightly over roastiness in the beer. FG was around 1.020 so it's got just enough sweetness.

Overall I'd do it again but would likely build a slightly bigger base stout, and try the late addition of fresh Mint in the boil.

Hope some o these last until Christmas!

[chalmers]

Well done! Glad it worked out so well for a first shot.