I need a bit of help forming a recipe for my winter beer, I am thinking a Snickerdoodle Stout.
I was going to base it off of the none more black vanilla stout in the recipe forums (http://www.homebrewtalk.com/f68/none...69/index2.html
) but It needs a bit of altering, and I am not sure where exactly I am trying to go with it. My edits are in bold.
I am thinking I can mash and sparge with sticks of cinnamon roughly crushed (maybe broken into 3 pieces) my question is how much. I found this link referencing coffee ( http://www.ehow.com/how_4884069_make...ed-coffee.html
) and they use 2 sticks for 12 cups (60 oz). If i use that ratio, I need about 30 sticks of cinnamon, which sounds a bit excessive.
Also I think I should add a bit of lactose to get the "Cinnamon Sugar" sweetness, and a bit of Oat to get the biscuit flavor
What do you guys think? Too much?
8.88 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 66.84 %
2.88 lb Barley, Flaked (1.7 SRM) Grain 21.67 %
0.92 lb Black (Patent) Malt (500.0 SRM) Grain 6.89 %
0.61 lb Roasted Barley (300.0 SRM) Grain 4.60 %
1.00 lb Flaked oat
30 Sticks Cinnamon, roughly "ground"
0.52 oz Cluster [7.00 %] (60 min) Hops 13.0 IBU
0.70 oz Goldings, East Kent [4.00 %] (20 min) Hops 6.0 IBU
.5 lb Lactose, Vanilla bean and Cinnamon stick aged
1.00 tsp Irish Moss (Boil 10.0 min) Misc
3 Madagascar vanilla beans added to fermenter
1 White Labs Irish Ale Yeast