Cinnamon Stout Help

Discussion in 'Homebrewing' started by sveil, Nov 1, 2012.

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  1. sveil

    sveil Aspirant (274) Sep 6, 2011 Florida

    I am making a cinnamon stout for the holiday. So far I brewed the stout its a modified old Rasputin recipe.

    My question is when should I add the cinnamon? The guy at my local homebrew store said that if I didn't do it during the boil I'm not going to get much flavor from the secondary, he suggested adding cinnamon extract during bottling.

    I have the cinnamon and have made my own cinnamon extract. I am planning on adding a few sticks for aroma a week before the end of my secondary. Should I add the extract at that time or during bottling? What is the right amount for a 5gal batch.



    I also have some burbon vanilla beans laying around, not sure if I should add some of those or not. Last time I add more than one thing I ended up with some crazy mess of flavor.


    Thanks for the help.
     
    #1 sveil, Nov 1, 2012
  2. BlakeyBrew

    BlakeyBrew Initiate (0) Jun 22, 2012 Texas

    I am making a similar beer for the holidays. My suggestion is to take the extract in an eye dropper and add it to a similar stout to what you are making in a glass. Test it out by adding drops of the extract to the beer and stirring it around and then taste testing. If you add 5 drops and get the flavor you desired, then put the same ratio in your bottling bucket when you go to bottle your beer. Hope this helps, I read it a while back online.
     
    #2 BlakeyBrew, Nov 17, 2012
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