looking for Salted Caramel Stout ideas

[PGHcableguy]

Just ate some of the new Planters Salted Caramel peanuts. Pretty amazing!!!
So now I am inspired to make a salted caramel stout. Where do I begin to get the salt flavor without over powering the beer. Do I just salt the rim of the glass to play it safe? I am still an extract brewer so I think I will go with a traditional sweet stout recipe but add more Caramel/Crystal malts. What do you think of racking over caramel in the secondary? Open to all good suggestions and ideas.

 

[dreaded_rust]

This is precisely the question I logged in to ask today.So im giving this thread a bump.
anyone?

 

[gruffudd]

How large of a batch are you doing? I've been doing some reading up on Gose, and the BYO article on it mentions two things

1) .5 to 1 oz of salt should give a detectable flavor, but start on the low end
2) Do not use iodized salt for flavor reasons.

In the recipes that they gave they add the salt at the end of the boil, but I don't see any reason why you couldn't add it at the bottling stage.

The BYO article I referenced is at http://byo.com/hops/item/2349-gose

 

[rocketsan]

Rogue Voodoo Donut Raspberry Pretzel beer might give you hints...