So I'm going to brew my 2nd batch ever tonight. I have an extract kit for an Irish Stout that I'm hoping to have done by St Patty's Day. I was thinking about experimenting with adding something to the stout, like chocolate. I found someone had posted a recipe for a mint chocolate stout and it sounds delicious. Of course, the recipe was for all grain brewing. My questing is, do you think additions like these are a good idea for extract brewing or am I trying to be too cute as a beginner? From what I read, chocolate powder could be added towards the end of the boil, and the poster said he added mint leaves at the bottom of the secondary fermentation. I currently only have the equipment for primary fermenation. Do you think adding the chocolate power at the end of the boil, and then dropping some mint leaves into the primary fermentation would work? If so, at what point in the primary would you add the mint? How much chocolate and mint would you recommend for a 5 gallon batch?