Mint Quality in Hops

[eschatz]

For Xmas I'm making a Mint Choc Stout. The way I see it I've got two choices for hops, Northern Brewer or Wiliamette. I've dealt with Williamette before and know of its spicy minty qualities. But I havent really worked with much Northern Brewer. The reason I ask is because people have told me that Northen Brewer would work well in this recipe.

Anyone have any suggestions or comments on which way to go about it?

8 # pale 2 row
2 # biscuit or possibly (crystal 80-120)
.5 # roasted barley
.5 # black patent
mash at about 152*

havent figured out the HBUs on the hop additions
something small at 60 and something slightly larger at 20-10

havent nailed the mint down either. but I do want fresh spearment in it in the boil. I think about 1-1.5 oz at flameout.
possibly 6-8 oz of cocoa powder (to boil) will give it a smoother choc flavor?

london ale yeast or possibly S-05

 

[gwood]

I get a nice minty flavor from Perle from late additions. I think that flavor is really the hop signature of SNPA that makes it stand out.

 

[Ølbart]

I've had mint flavours from East Kent Goldings. Then again, Goldings are a whole family of hops, so YMMV.