I love a good stout and don't want to ruin one, but i also want to experiment. My aim is to get a really nice chocolaty stout with some nice caramel flavoring and...mint? I want to mint to be very undertone and capture more of the savoury peppery-ness and not so much the "mint". I would also like this stout to be a little bit sweeter (not by much though). Any ideas on how to get me started on this dirty girl stout?
I used fresh mint in a blonde ale before. It gave a "green" freshness to the beer. I wouldnt describe it is "pepperminty" which is not what we were going for either. I added it to the last few minutes of the boil (don't remember how much though).
I agree with adding it as an extract...just a small amount at bottling to give it a hint of flavor. I have added some of the 4oz bottles of fruit extract to 5 gallon batches at bottling and you could really taste the flavor.
Primary: AG Sierra Pale Ale Clone
Bottle Conditioning: AG Brown Porter
Kegged: AG Brown Porter