So, as I stated before I'm a noob to brewing. This will be my first batch. Soo i was just thinking last night with the addition of Molasses during the boil wouldn't that disolves more sugars in the wort than the recipie calls for? What would the affects be? (i don't want a sweet brew) I understand there is no precise amount to put in during the boil or the time it needs to go in. However, I am just wanting it in there for the subtle flavor behind the ale. This being said would there be any suggestions for the amount or time boiling it? Perhaps I shouldn't add it at all? I ordered the Scottish Ale Kit from midwest in case it needs to be referenced.
I suggest brewing the kit as-is. Figure out how the included ingredients impact the finished beer before you go complicating things by adding
more ingredients.
To answer specific questions:
Yes, it will dissolve more sugars into the wort, because molasses is
sugar.
Okay, technically it's cane sugar mixed with a bunch of impurities from the refining process - that's what gives it color and flavor - but it's still sugar.
The answer for boiling time remains the same - it doesn't matter. Stop worrying about it.
The amount varies. You can use much or little, depending on how much flavor contribution you want. That amount, however, is not static. It changes depending on style. It takes more molasses to impact the flavor of Robust Porter as opposed to, say, Pilsner.
Molasses is not all that sweet to begin with, and it certainly won't leave sweetness in the beer. Cane sugar is highly fermentable, which means the only flavor precursors remaining after fermentation will be that which come from the impurities that make molasses black. Those compounds are bitter, aromatic, and rather powerful.
Regards,
Bob