Originally Posted by mikebowman
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.