Cinnamon Sticks – 25g
Cinnamon adds great spiciness to beer styles. The darker/heavier the beer, the more cinnamon can be used. Great for winter ales. The distinct flavour is enough to stand on its own, but it also combines well with orange peel, vanilla or Seeds of Paradise.
Since this is a bark, adding it to the boil will extract puckering tannins. Instead, add 2 to 4 sticks to the secondary fermentation vessel for at least a week—less for lighter beer styles. To ensure sanitation, soak in vodka for half an hour before use (as little vodka as possible) and add everything to the fermenter. Alternatively, if you’re worried about the effect of the vodka, lightly boil it for a few minutes, before adding it.