I am going to make a Dubbel for a holiday beer this year. I am going to add cinnamon and chocolate to it. Questions is how much cinnamon? I am thinking of adding it all in the secondary. Some reading I've done has suggested and where from 1-2 sticks. I'm also not sure how long to leave it in there. Should I just make a tincture of cinnamon and chocolate in vodka and add that? Anyone with experience with cinnamon have a preferred method of adding it? Boil or secondary?
Holiday Belgian Dubbel
- Thread starter spearl
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