Dgallo
Instagram: bantam_brews
Looking for some advice from folks who use cinnamon relatively often in their browns, porters, or stouts to provide some advice.
I do a rotating imperial milk stout series and for this batch I’m aiming for a Mexican Hot Chocolate/latte flavor profile using vanilla beans, cocoa nibs, coffee, and cinnamon. I’m very familiar brewing with the first 3 but cinnamon I’ve only used 2 times—a pumpkin ale and winter warmer—both very early on in my brewing (probably 5 years ago). I’m going to make a 4 oz tincture with 2 vanilla beans and the plan is two cinnamon sticks (the short, tight sticks).
Does this sound reasonable or should I drop it to 1?
Fwiw, I am not looking for cinnamon to take over, just for it to play a firm supportive role
I do a rotating imperial milk stout series and for this batch I’m aiming for a Mexican Hot Chocolate/latte flavor profile using vanilla beans, cocoa nibs, coffee, and cinnamon. I’m very familiar brewing with the first 3 but cinnamon I’ve only used 2 times—a pumpkin ale and winter warmer—both very early on in my brewing (probably 5 years ago). I’m going to make a 4 oz tincture with 2 vanilla beans and the plan is two cinnamon sticks (the short, tight sticks).
Does this sound reasonable or should I drop it to 1?
Fwiw, I am not looking for cinnamon to take over, just for it to play a firm supportive role
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