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Old 11-20-2010, 12:06 AM   #11
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Originally Posted by mikebowman View Post
sorry to drag this old message up, but i'm looking for some clarification. is the best way to do this then to make a stout, and add some sort of mint and chocolate to the secondary?
i would lean more toward a porter base just for the fact you're looking for chocolate & mint and not that roasty bitterness you might get from a stout. the roasted barley in my recipe is competing with the mint and covers it up a bit. i imagine some carafa or debittered black would work better.

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Old 02-03-2011, 11:28 PM   #12
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I don't see why an oatmeal stout wouldn't work here. Oatmeal stouts aren't typically as bitter as other stouts.


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