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Old 04-08-2009, 03:35 AM   #1
dutch101st
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Default Using molasses

Going to make a porter using mollasas...anyone ever try it?

How best to use...in the boil?

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Old 04-08-2009, 03:55 AM   #2
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Not sure but I have some laying around I want to use. Id use it in a porter.

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Old 04-08-2009, 03:58 AM   #3
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I almost used some in my stout i just did, but decided against it. I was going to throw it in during the last 15 min, but I dont really have a reason for it, just sounded like a good time.

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Old 04-08-2009, 04:05 AM   #4
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Probably dosent need to be boiled, has very high suagr content of course which makes it hard for anything to live in it. Although I doubt boiling it would hurt though.

When I bottle my next brew I might throw some in a glass with some yeast and see what it ferments like.

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Old 04-08-2009, 04:20 AM   #5
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I had some in the cabinet and used it in my coffee stout. I just added it to the boil.
Not sure if it was the right way ,but the stout turned out great .
Didn't last long though ,need to brew it again.

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Old 04-08-2009, 04:35 AM   #6
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Molasses is great in some beers. Use sparingly because it does impart its own little flavor footprint. Mosher says a little about its use in "Radical Brews", and I think Palmer also has a tad to say about it.

Experimental Porters, stouts, barley wines, old ales, bitters, maybe scotch ales, the maltier heavy and sweet beers should stand up well.

A black Belgian might be a good funky beer to put it in.

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Old 04-08-2009, 01:24 PM   #7
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I've used it in stouts. I add about 1/4-1/2# during the last couple minutes of the boil. I like what it adds to the flavor and aroma as long as it's in the background...just a seasoning.

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Old 04-08-2009, 03:33 PM   #8
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I've added 8 oz to two beers (a porter and a stout). It needed some extra aging to smooth out the flavors it imparted, but once it had been in the bottle for about 4-5 weeks (maybe it was a bit longer, I don't remember), it was quite delicious. Try it!

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Old 04-08-2009, 03:55 PM   #9
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I add mine in the last 20 minutes of the boil.

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