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Old 10-01-2010, 07:18 PM   #1
kunstler
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Default Molasses

I've done a quick search and I've seen many people brew/prime with molasses and I have a general idea on how much I want to start with, but someone mentioned in one of those year old threads about different grades.

Fine, cooking, and blackstrap.

I guess fine has less impurities and more sugar content thus sweeter and then blackstrap is far more bitter and "what's left" after sugar processing

So if that is all true, wouldn't blackstrap be more fitting for imparting a molasses flavor to your beer than the other two grades as in those the sugars would be fermenting out....

Does my logic make sense? Or will the fine grade leave a sweeter beer with flavor vs bitter with flavor.

I'm trying to see if I should account for sweetness and or extra fermentables



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Old 10-01-2010, 07:25 PM   #2
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Originally Posted by kunstler View Post
I've done a quick search and I've seen many people brew/prime with molasses and I have a general idea on how much I want to start with, but someone mentioned in one of those year old threads about different grades.

Fine, cooking, and blackstrap.

I guess fine has less impurities and more sugar content thus sweeter and then blackstrap is far more bitter and "what's left" after sugar processing

So if that is all true, wouldn't blackstrap be more fitting for imparting a molasses flavor to your beer than the other two grades as in those the sugars would be fermenting out....

Does my logic make sense? Or will the fine grade leave a sweeter beer with flavor vs bitter with flavor.

I'm trying to see if I should account for sweetness and or extra fermentables
I made a 100% molasses beer a few years ago and it came out fairly nasty. I am not sure what grade I used though, it was called Grandma's or something and came in about 10oz glass jars. Put it this way, I still have quite a few bottles from that 5gal batch. Maybe I will chill and crack one open tonight to see if it got better but I doubt it. People told me not to but I had to prove it to myself so I say go for it.


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Old 10-01-2010, 07:29 PM   #3
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I made a 100% molasses beer a few years ago and it came out fairly nasty. I am not sure what grade I used though, it was called Grandma's or something and came in about 10oz glass jars. Put it this way, I still have quite a few bottles from that 5gal batch. Maybe I will chill and crack one open tonight to see if it got better but I doubt it. People told me not to but I had to prove it to myself so I say go for it.
100% molasses You are brave. How much did you use?
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Old 10-01-2010, 07:32 PM   #4
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100% molasses You are brave. How much did you use?
I don't remember, I think I just bought a bunch of jars and added to the boiling water until I got a SG for about a 4% ABV beer.
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Old 10-01-2010, 07:36 PM   #5
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Well I'm going to add it to a pre-existing recipe not straigt not looking to make rum. But I'm not sure if blackstrap will end up being sweeter than fine or cooking in the end or just taste burnt

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Old 10-01-2010, 07:45 PM   #6
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Well I'm going to add it to a pre-existing recipe not straigt not looking to make rum. But I'm not sure if blackstrap will end up being sweeter than fine or cooking in the end or just taste burnt
It has been said and I have read that George Washington made a beer of just molasses and hops so I wanted to try it. It would only be a step toward making run if you upped the ABV and then you would still need to distill.
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Old 10-01-2010, 07:53 PM   #7
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dont use blackstrap. seems every time I tried using that I got a weird iron note as well as an off-licorice flavor. something about fermented blackstrap just isnt appealing.

however, just using plain unsulphured original molasses will get you what you want. also, if you can find Sucanat, it is unrefined sugar with its full molasses content unlike turbinado, which only has trace amounts of the molasses

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Old 10-01-2010, 07:55 PM   #8
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Originally Posted by kunstler View Post

I guess fine has less impurities and more sugar content thus sweeter and then blackstrap is far more bitter and "what's left" after sugar processing

So if that is all true, wouldn't blackstrap be more fitting for imparting a molasses flavor to your beer than the other two grades as in those the sugars would be fermenting out....

I'm trying to see if I should account for sweetness and or extra fermentables
I've only ever used blackstap in my beers, mostly in my version of poor richard's ale, and that was no more than iirc a half cup in a batch. I've also added some of it to light brown sugar to make a "rawer" sugar as a brewing adjunct, because just as you say, the less refined the sugar, the more "flavor" you get. Because it is the unfermentables that give it the dark color and flavor. After they yeast eats the sugars in it, it is that stuff that is left behind.

I've never used any higher grades of it, but I have used other darker, rougher things like that, like 50 year old honey that is really black, and full of "dark" flavors. This is it;



It's amazingly flavorful stuff. We also made a gallon of mead with the remaining amount after my barleywine.
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Old 10-01-2010, 08:02 PM   #9
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I've used blackstrap in a stout, and a barelywine. It definately adds some rich flavor, and it can be a good thing. It's not really sweet (cuz the sugar ferments) but it is molasses flavor, kind of burnt I guess. Hard to describe.

The different grades of molasses will add different amount of "molasses" flavor, but they will also add different types of molasses flavor. It's not just a more/less thing if you add light/dark molasses. It's more of a "different" thing in terms of flavor.

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Old 10-01-2010, 08:03 PM   #10
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I've only ever used blackstap in my beers, mostly in my version of poor richard's ale, and that was no more than iirc a half cup in a batch. I've also added some of it to light brown sugar to make a "rawer" sugar as a brewing adjunct, because just as you say, the less refined the sugar, the more "flavor" you get. Because it is the unfermentables that give it the dark color and flavor. After they yeast eats the sugars in it, it is that stuff that is left behind.

I've never used any higher grades of it, but I have used other darker, rougher things like that, like 50 year old honey that is really black, and full of "dark" flavors. This is it;



It's amazingly flavorful stuff. We also made a gallon of mead with the remaining amount after my barleywine.

Wow, that is one "heavy" beer!


I know, I know, that is the honey not the beer.


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