My "Peater Rabbit" stout was made with blackstrap molasses. My wife and I have found it to be very tasty. I used pre-hopped extract (just to see what it would do) so I am unsure of the actual bitterness.
Peater Rabbit's Stout
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Style: Dry Stout
Batch: 5.00 gal
Characteristics
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Recipe Gravity: 1.058 OG
Recipe Bitterness: 39 IBU
Recipe Color: 31° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.8%
Alcohol by Weight: 4.5%
Ingredients
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John Bull Dark malt extract 6.50 lb, extract
Molasses 1.00 lb, extract
Peated malt 0.50 lb, steeped
Roasted barley 0.25 lb, steeped
Corn sugar 0.25 lb, extract
Pre-Hopped JB dark LME 1.50 oz, pellet, 60 minutes
Scottish Ale yeast 1.00 unit, WL028 pitchable
Irish Moss 1.00 unit, 15 min.
Notes
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Recipe Notes:
12/07/05 - Took off like crazy! 3rd brew racked on this yeast cake. Big blowoff, filled the 3 pc airlock. Oozed brown foam out the bucket's stopper hole. Lota of frementables in that molasses.
1/23/06 - Next batch add some steeped roasted grains and 1/2 oz hops at 15 min to flameout for flavor.
Batch Notes:
12/06/05 - Brewed. Used Golden Promise barley that I roasted. Too light.
12/14/05 - Racked to secondary. Very black & tasty. SG 1.016
12/27/05 - Bottled. FG 1.015. Less molasses flavor than on 12/14. More yeast flavor than on 12/14. May need a more pronounced roasted flavor.
1/23/06 - Pours with a creamy tan head. Lots of molasses flavor and a nice roasty undercurrent. Could use a little hop flavor and a touch more roasted flavor.