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how much brown sugar etc.

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Arbe0

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I want to do a recipe that has brown sugar, and cinnamon sticks in it. How much Brown Sugar and how many cinnamon sticks would you use in a 5 gallon batch? Also when would you put them in the process (mash, boil?)?
 

S-Met

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Firstly, what are you making? Beer, cider, mead?

Secondly, why. Not asking to be a butt-head, literally asking what you are looking to get from each from the recipe?

Cinnamon: a little goes a long way. Some add to the boil, some in primary, others in secondary. Some use whole scrolls, others make a tincture and add it to primary, secondary or at packaging.

Brown sugar: I suggest against it. I hate giving anecdotal advice, but I have heard that brown sugar can add off flavors. The sugar ferments dry leaving the unfermentables. I've heard raw turbinado, palm or coconut leave more residual flavors.
 
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Arbe0

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my starting point for this recipe: Oatmeal cookie brown,
8 lb. Maris Otter,...1.5 lb. Flaked Oats.....8 oz. Cara-pils…..8 oz. Caramel/crystal 60L....4 oz. Chocolate malt (350L steep)..3 oz. Carafa III (525 L steep) …1.2 cinnamon stick (boil)...1.2 vanilla bean (boil)….4.2 oz. Brown sugar (boil...may change this after advice from S-Met)…..
.5 oz Warrior (60)….5 oz. Fuggle (15)….5 oz. Hallertau (10)
 

kevin58

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You might try subbing the brown sugar with #3 invert sugar. It has a mild, oatmeal cookie/raisin like sweetness to it and won't make your beer finish dry.
 
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Arbe0

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if I put the sugar should I just put it into the last of the boil or make a tea of it?
 

Jag75

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Fyi I used 1# brown sugar late in the boil for a pumpkin ale and that thing was dryer then an Afghans thong.
 

Kickass

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I use 8oz of brown sugar in my pumpkin beer. I don’t notice off flavors but there is a lot going on.

I would boil the vanilla, I think you’re going to kill most, if not all, of the flavor. Add at packaging, that’s my recommendation.
 
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