Mint breakfast stout

Going to make a mint chocolate stout, I took the base recipe for founders breakfast stout, but excluded the coffee. What do you think?
% LB OZ MALT OR FERMENTABLE PPG °L
73% 12 0 American Two-row Pale 37 1
8% 1 6 Flaked Oats 33 2
6% 1 0 American Chocolate 34 127
5% 0 12 Roasted Barley 25 300
3% 0 9 American Crystal 80L 33 80
3% 0 8 Flaked Barley 30 2
2% 0 4 British Black Patent

USE TIME AMOUNT INGREDIENT
boil 15 min 1.5 ounces Bakers Chocolate
boil 15 min 2.5 ounces Chocolate, Baker's Dark
secondary 10 days 1 ounces Mint


USE TIME OZ VARIETY FORM AA
boil 60 mins 0.5 Nugget pellet 13.0
boil 30 mins 0.5 Mt. Hood pellet 6.0
boil 1 min 0.5 Mt. Hood pellet 6.0

This sounds interesting! I was thinking of making a founders clone using coffee from a local roasting company in the new year.

I wonder how the mint will translate? If you'll have a minty fresh finish?

i was wondering about the mint as well. i dont necessarily think of mint as something i want at breakfast.

I'm just wondering how the recipe originally used the coffee and how much? It might be very sweet since unsweetened coffee can be pretty bitter.

It was used like this...> 2 oz. ground Sumatran coffee (end of boil)
> 2 oz. ground Kona coffee (secondary)

You think I should add more bittering hops to counteract the lack of coffee?