Blueberry stout

[BayviewBrewer]

OK so I'm looking to brew a blueberry stout in may so I can have a nice stout to enjoy in the fall. I am planing to rack the stout in my secondary onto 5lbs of fresh blueberries. My concern is extracting tannins from the skins. As I have never done anything like this before I'm not sure how to solve this problem. Would I have to remove the skins beforehand?

 

[TopherM]

Get blueberry puree in a can from a wine supply store. No tannins (you really only get tannins from the pith of citrus fruit or if you boil the skins of fruits like blueberries), already pre-sanatized, and better utilization because the puree has more surface area. You'll need two of these cans if you want the blueberry to be present above the high malt character of a stout:

http://www.midwestsupplies.com/review/product/list/id/4736/category/419/