Author Topic: Cinnamon in the mash?  (Read 3646 times)

Offline MaltLicker

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Cinnamon in the mash?
« on: June 26, 2009, 08:36:19 PM »
Latest issue of Zymurgy, page 11, letter to Professor:

"The interesting thing with cinnamon and other high-tannin compounds is that it can combine with precursors of staling compounds in the mashing process and help reduce the oxidizing staling process." 

The Professor says he adds a full teaspoon of cinnamon to every mash.  Like this is common knowledge or something. 

I didn't find anything in a Google search.  Anyone heard of this?

Odd that we spend so much time preventing tannins from the grains, but cinnamon is good. 

Offline SOGOAK

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Re: Cinnamon in the mash?
« Reply #1 on: June 28, 2009, 07:29:09 AM »
I haven't heard of this either.  I did put a stick into my boil towards the end with black pepper, cloves, and nutmeg to dress up the hb51 grain bill at big brew. I still need to bottle those.
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