Brewing with Khat

[Brew It Back]

I am thinking of experimenting with Khat. For those of you who don't know, it is a plant with mild stimulant qualities (don't worry, it's legal where I live). The leaves are usually pressure cooked to create a mildly sweet tasting drink. I am trying to think of a way to incorporate it into the wort. Originally I thought of using it as a substitute for the hops, and then 'dry hopping' as well, but I think that incorporating it as a liquid and also 'dry hopping' would yield the best results- I'm just not sure how to go about it.

Do you guys have any thoughts?

 

[Brew It Back]

By the way, since this will be an experiment I am planning on doing a small batch- 5 L

 

[Brub0b]

By the way, since this will be an experiment I am planning on doing a small batch- 5 L

Did you ever make this beer? The most potent psychoactive ingredient of khat is destroyed by room temps and above. So if you wanted that effect I would say "dry herbing" at lagering temps would be the way to go...

 

[Brub0b]

Did you ever make this beer? The most potent psychoactive ingredient of khat is destroyed by room temps and above. So if you wanted that effect I would say "dry herbing" at lagering temps would be the way to go...