Home of the BrewNosers

Looking to add a subtle black licorice flavour to a stout.

What I've read so far:

1. A small amount of star anise at flameout or dry-hopped (the article I read said it is very potent so be careful with the addition);
2. Licorice candy dry-hopped (not sure on the quantity, would it be recommended to kill any wildlings hanging around it by steeping it for 20 minutes in hot water?)
3. 2 oz of licorice root @ 15 mins;

Thx as always.

I made an imperial liquorice stout and added 0.60 oz 30 minutes boil and 2 oz in secondary for 10 days. This was a 5 gallon batch,10% beer. It was NOT subtle;) But just post for reference point. I emailed Howe Sound in BC as they make a wonderful imperial liquorice stout and my levels were bases on their feedback. A little does go along way. But not sure how much. And peoples threshold for black liquorice varies dramatically I have found!

The secondary additions were not sanitized in anyway. But in a 10% beer didn't seem to be an issue.

Cool, thx for getting back to me.

What form of licorice did you use?