damiongrimm
Active Member
- Joined
- Jan 5, 2013
- Messages
- 39
- Reaction score
- 4
I am throwing together something for the rapidly approaching summertime and would like some help with the recipe. I am putting together a cucumber mint saison. the main thing I need help with is how to add the mint with the best result. here is the recipe:
5gal batch
OG:1.045
FG:1.007
5% ABV
16.96 IBU
WLP590 French Saison Yeast
6.5lb Pilsen DME
.5lb carapils
.5oz Saaz (possibly summer or mosaic, still deciding that) @60
.5oz of whichever hop is decided upon @5
1 whirlfloc @10
3tsp nutrient @10
cucumber, juiced with campden added, into secondary during rack (amount tbd)(1 week total)
mint into secondary (amount tbd)(1 week total)
My big question here is
A)how much cucumber will be enough to stand out and be refreshing, but not to overpower,
and B)what will be the best way to add the mint? my 3 options that seem to make the most sense are putting fresh mint leaves into vodka to make a tincture, buying mint extract, or just using mint tea bags.
5gal batch
OG:1.045
FG:1.007
5% ABV
16.96 IBU
WLP590 French Saison Yeast
6.5lb Pilsen DME
.5lb carapils
.5oz Saaz (possibly summer or mosaic, still deciding that) @60
.5oz of whichever hop is decided upon @5
1 whirlfloc @10
3tsp nutrient @10
cucumber, juiced with campden added, into secondary during rack (amount tbd)(1 week total)
mint into secondary (amount tbd)(1 week total)
My big question here is
A)how much cucumber will be enough to stand out and be refreshing, but not to overpower,
and B)what will be the best way to add the mint? my 3 options that seem to make the most sense are putting fresh mint leaves into vodka to make a tincture, buying mint extract, or just using mint tea bags.