What is the best way to get a raison flavor into an ale. the cinnamon is easy…tincture or end of boil addition. I thought I might take 1-1.5lbs of raisons, freeze then thaw them, muddle them and add to secondary. I guess my question is how much raison flavor will this add? will it all just ferment out and leave little flavor? Any thoughts?
Thanks in advance…Prost!!!