Amanofbeer

Recipes 

Can anyone give me some input on how different kinds of molasses affect a beer? I know how molasses is procurred at a somewhat basic level...but my inspiration to use this inegredient actually comes from a bread recipe that my mom always makes; Molasses Oatmeal bread: a sliced brown loaf that is dense, rich, sweet, and soft; perfect on it's own and even perfect-er for sandwiches.

Alas, as perfect as this bread might be, a stout in which oatmeal and molasses are used is likely to be EXTREMELY different. Does molasses have the potential to lend such flavors as the above mentioned bread?

Revvy

Recipes 

There's a ton of info on here about it, too much maybe to recreate. Start in the similar threads box below, and then look at THOSE similar thread boxes below those threads.

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dirty_martini

Recipes 

I would just stay away from Blackstrap. I think a lot of people want to use it because its the darkest most concentrated form of molasses. That is where the problem lies. It has a really high mineral content and I have gotten that note in every beer Ive brewed with blackstrap. Very high in iron and adds a lot of calcium and magnesium as well, so its like you are treating your brewing water.

Just regular unsulphured molasses works great.