Any ideas on how much vietnamese mint to use

[Jamie McQuillan]

I am writing a recipe for a Saison with a bit of a SE Asian twist and I am considering adding some fresh Vietnamese mint late in the boil to give just a little extra something. I want it to be just a hint. Any ideas about how much might be good to start with. OG will hopefully be 1.052.

[Tom C]

No idea at all!

But let us know how you go as I was thinking similarly for a wit beer.

[Jamie McQuillan]

Sure will. Could be a while, brew # 2 on the list but I am waiting for some new gear.

[Crusader-Rob]

Interesting, you could try e mailing garage project? they may give you a steer on how much?

[Jamie McQuillan]

Yes, they are next on my list. 

[Nicholas Jones]

Vietnamese mint is strong, you can pull flavour compounds out easily in cold beer, already carbonated. Try it, it only takes a few minutes to infuse (just pour yourself a beer, any beer, and throw a handful of leaves in there, you will be pleasantly surprised). I wouldnt boil it, just dunk it in the fermenter to taste before bottling/kegging. Ive done it in a porter in the past with nice results.

[Jamie McQuillan]

Hey thanks. I was starting to reconsider using it this time, but that's a great idea. I might bottle most of it without and then infuse a few litres at the end. 

[Julian Melville]

Not much, that stuff has a big kick to it. I've been pondering the same thing though. Vietnamese mint and some kaffir lime leaves maybe?

[Jamie McQuillan]

Like Nicholas Jones suggested I tried infusion ( 5 min with one small fresh leaf) in approx 100ml of 8wired Farmhouse that I was drinking (it's great and didn't need it but....). This added a noticeable but not over powering vietnamese mint flavour and aroma, but also some bitterness to be careful about. Could make or ruin a beer if over done. 

[Peter Smith]

man that farmhouse is good....

[Julian Melville]

Interesting. It's a really unique flavour, that's for sure. I'd be keen to try it out in a Saison as well, I've got a plant out the back and only ever use it in hot & sour soups.