Snickerdoodle Porter/Stout?

[Maltose]

I'm interested in brewing a Snickerdoodle Porter or Stout for some friends.

I'd like to keep it as pure as possible (i.e. no artificial flavorings). I saw the graham cracker porter thread a little ways down and would like to stay away from adding a chemical concentrate to my beer.

I'm thinking heavy on the biscuit malt, some flaked oats, cinnamon, and maybe cinnamon sugar? I know cinnamon sugar and almost a vanilla flavor are what makes these cookies pop.

The question is, when should I add cinnamon sugar? I know it will throw my gravity up. Any ideas?

 

[HSB]

I don't think the sugar in the cinnamon sugar will be helpful for what you are trying to do. All it will do is get fermented and dry out the final product.

I would work to a relatively high mash temp, low attenuating yeast, and add the cinnamon at flame out. (At least that's when I add the spices to my pumpkin ale and pumpkin stout recipes, and it comes out pretty well).

 

[phuzle]

Yeah, if you want the beer to be a little sweet, you'll want to add crystal malts. I think somewhere around crystal 40 should get the right biscuit flavor. Still, more than a pound for a 5 gallon batch will likely be too much.

 

[JetSmooth]

You could also add a little lactose at bottling time. Since that's non-fermentable, it would provide you with a little residual sweetness. Bonus, it's milk sugar. So "milk and cookies"!

 

[Maltose]

I think oats would still be good to give it some body, in addition to the high mast temp. Rolled, roasted, flaked?

 

[Revvy]

You could either buy or bake several dozen actual cookies and mash it with your grain and even add some in the boil...I talk about it in this thread- Ginger Snap Brown Ale.

It's also been done successfully in the Iron Brewer competition with iced oatmeal cookies.

Next time I will also more than likely add a box worth to the boil towards flame out.