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Old 05-25-2008, 03:04 PM   #1
Raffie
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Default Brown Sugar and Molasses

I made a real good beer with 1lb brown sugar. It was like a London Sweet ale.
Next batch I replaced the brown sugar with 12oz of molasses and it made it into a type of Belgian ale.

Its not bad, but its not what I wanted, I didn't think it would change the beer that much.

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Old 05-25-2008, 05:03 PM   #2
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We did this, kind of serendipitously. We were ready to prime and bottle a brown ale (our 3rd beer, I believe), and after bottling about 1/3 of them we realized that we hadn't primed it. D'oh! MrFebtober ran to the store to get some corn sugar while I opened and dumped all the bottles back into the bucket, and he couldn't find any so he came back with some molasses, so we primed with about 2/3 a cup of that. It worked great and was one of our most popular beers ever. MAJOR taste difference, for sure, but the molasses complemented the brown ale amazingly.

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Old 05-25-2008, 05:13 PM   #3
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OK, share your recipe for "brown ale". I'd like to see what kind of beer is complemented with a molasses prime.

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Old 05-25-2008, 05:29 PM   #4
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It was one of Charlie Papazian's - we couldn't remember - we don't think it was the Naked Sunday Brown, but I'll let you know after MrFebtober gets back from the Indy 500 But I know it's in the Joy of Brewing, and it was an extract beer. We wanted to enter it in a homebrew contest but we and our friends had drank all of it by then!

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Old 05-25-2008, 05:30 PM   #5
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interesting. molasses is super thick..did it disolve pretty easily? please share your recipe because im interested in trying this.

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Old 05-25-2008, 05:53 PM   #6
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My very first beer was a Northern Brown, and I carbed with molasses. It was delicious. Then again, my recipe was not terribly Brown Ale -esque.

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Old 05-25-2008, 06:10 PM   #7
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It dissolved no problem - it's no thicker really than extract syrup (though of course when you're priming you don't have the heat to help but I don't recall any problems with it).

I plan on posting the recipe tomorrow after we make sure which recipe we used - it was just a pretty basic extract brown ale though from the Joy of Brewing .

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Old 05-25-2008, 08:24 PM   #8
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The cooking standard for substituting: 1 cup brown sugar = 1 1/2 tablespoons molasses plus 1 cup granulated sugar. So you increased the molasses flavor by a factor of 3-5 times.

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Old 05-28-2008, 07:12 PM   #9
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1 cup packed or 1 cup loose?

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Old 05-28-2008, 08:54 PM   #10
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Molasses can be detected even after long term storage. Not that it is necessarily unpleasant, but you need to make sure the flavor is fitting.

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