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Old 09-21-2005, 03:07 PM   #1
Darth Konvel
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Default Mollasses (treacle)

Has anyone used molasses in their brews before?

I'm going to be brewing up some Scottish 80/- in a day or two and was entertaining the idea of throwing some in my boil. Any suggestions on how much to use?

Tentative recipe:
6 lbs Light DME
1 lbs Belgium CaraMunich (steeped)
1/2 lbs Mollases (treacle) - unsulfured
3.75 AAU Columbus (whole) ~60 mins
4.5 AAU Fuggles (whole) ~20 mins
4.5 AAU Fuggles (whole) ~10 mins
1084 Wyeast Irish Ale yeast (2ng gen)

(Please note that the Scottish 80/- style designation is just a loose guideline)

Thanks ahead of time for any suggestions.

edit: Updated recipe. Found out molasses goes by other names, most notably "Treacle", which I believe is what it is called by overseas - can a brother on the other side of the pond confirm this?



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Last edited by Darth Konvel; 09-22-2005 at 02:20 PM.
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Old 09-21-2005, 04:50 PM   #2
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After doing some research, it looks like a pound would be too much. A few recipies I came upon called for a cup, which according to one reference would equate to 12 oz. Perhaps 8-10 oz would be more acceptalbe for this recipe?



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Old 09-23-2005, 01:51 AM   #3
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go easy on the molasses.. maybe three big spoonfuls at most. Molasses is the nutrient rich stuff removed from sugar.. it's what makes brown sugar brown. It's very concentrated and a little goes a long way. I've used it with sucess in a stout.. I don't think it'd be very appropriate in much else.

For what it's worth, molasses also goes pretty well in pancakes. I add a tablespoon to my batches (made from scratch.. like the beer )

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Old 09-23-2005, 05:47 PM   #4
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I'm thinking more and more to go with brown sugar instead of molasses. Since there's molasses in the brown sugar I'll still get some flavor that way, but get the sugar as well. Thoughts?

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Old 09-23-2005, 05:53 PM   #5
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The sugar part of brown sugar will all ferment, and leave you with a very small amount of molasses flavoring in the end. If you really want the molasses in there, brown sugar is not really the best way to get it.

Back when I was brewing from kits, I recall that one of my favorite stout kits came with a small package of black strap molasses. I don't recall the weight, but the package was about the size of a capri sun drink bag.

I REALLY liked that stout.

-walker

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Old 10-13-2005, 10:34 AM   #6
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Default molasses

i used one 16oz jar of grandma's robust flavor molasses in a batch of imperial stout once and that has been my best brew yet. i'm not sure if it was sulfer'd or unsulfer'd, but it was really great.

just my .02

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Old 12-01-2005, 06:01 PM   #7
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Just wanted to update this thread. I've been drinking this since Sunday (11/27), still tentatively code-named 'CMG Ale'. I ended up using about 6 oz of the stuff. There's barely a hint of molasses taste in this brew, detectable perhaps only in the aftertaste. I'd say it's mostly a success, although I'll probably bump up the amount a tad if I ever brew it again.

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Old 12-01-2005, 06:17 PM   #8
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Quote:
Originally Posted by LupusUmbrus
I've been drinking this since Sunday (11/27)
man... you must be totally trashed.
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Old 12-01-2005, 06:22 PM   #9
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I'm surprised I missed this thread. I've used molasses in Old Ales. The first time I used 24 oz, which was too much. It took about six months for it to mellow. The Poor Richard's I have in the secondary has 8 oz. in it and I might add another 4 oz.

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Old 12-01-2005, 06:29 PM   #10
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Quote:
Originally Posted by Walker
man... you must be totally trashed.
Nah, I'm pacing myself ... no really


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