Cinnamon in a Caramel Wheat Split batch

[mblanks2]

I have a 10 gallon split batch of caramel wheat oing into primary that I would like to experiment with. Split between two carboys I would like to rack to secondary after fermentation and introduce a stick of cinnamon in one carboy. Can anyone make any recommendations as to how much cinnamon I would need. 1 stick, 1/2 stick, etc.?

Original recipe is:

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 44.4 %
7 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 7 38.9 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 8 5.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9 5.6 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 10 5.6 %

1.00 oz Hallertauer Mittelfrueh [4.00 %] - First Wort 60.0 min Hop 11 8.1 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 15.0 min Hop 12 3.6 IBUs
1.00 oz Saaz [8.10 %] - Boil 15.0 min Hop 13 7.4 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 14 -

All I'm looking for is a back taste, nothing prominent. Just a hint of the cinnamon being there.
Any ideas?

As always, thanks for your input.

 

[les2point0]

One for aroma, two for delicate flavor, any more and you'll most likely clash with your hops.

 

[mblanks2]

One for aroma, two for delicate flavor

And would you suggest 5 -7 days?

 

[les2point0]

Seven should be fine. Less is more with cinnomon.

 

[mblanks2]

Thanks for the reply.