Hello everyone. I am looking to formulate a few recipes that utilizes molasses. One of my favourite imperial stouts, Howe Sound Brewing's Pot-Hole Filler, makes use of blackstrap molasses in their recipe.
So, my question is on what kind of recommendations are there for how much to use, what effect I can expect that it has on gravity/body, and when to add to the boil.
Thank very much.