Ok, I'm brewing a oat mill stout which I have brewed prior and am quiet happy with it. It has 6 lbs of amber dme, 3.3 lme 12 oz of black patent, 6 oz of cara 2, 2 lb of flaked oats and 1 lb of flaked wheat and one pound of Carmel 120. 3 oz of fuggles as a 60 minute addition. This recipe is a great base stout and I want to add some chocolate and cinnamon to the brew. 4 oz bakers chocolate at 5 minutes and 3 oz of choc nibs in secondary for 7 days. My question is when to add cinnamon and how much?