So without quite knowing what I was doing (i.e. the motto of this sub forum), I made a recipe with about 10% molasses in the grain bill. Subsequently, I've read that 5% is the recommended maximum. Eeep. I've also read that this tends to produce a rum-like flavour to the beer, but also that it might just be a beer that needs time to mellow. Does anyone have any experience with using an amount of molasses this high?
It's also a rye beer (although only 10% there), so this could be a challenging beer to say the least! I figure I'll for sure at least prime with DME instead of dextrose to increase the malt content even by that little bit.
It's also a rye beer (although only 10% there), so this could be a challenging beer to say the least! I figure I'll for sure at least prime with DME instead of dextrose to increase the malt content even by that little bit.