Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Using molasses
Reply
 
Thread Tools
Old 04-08-2009, 02:35 AM   #1
dutch101st
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Roseville, CA, California
Posts: 243
Liked 1 Times on 1 Posts

Default Using molasses

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

How best to use...in the boil?


__________________
Kegged: AIR
Primary: AIR
Secondary:
Secondary:

On Tap: NADA
Bottled: Store baught swill

Atomic Robot Brewing- Beware the Robot Uprising!!

http://robotarmageddon.com/wp-conten...t-Uprising.jpg
dutch101st is offline
 
Reply With Quote
Old 04-08-2009, 02:55 AM   #2
GunnerMan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 439
Liked 1 Times on 1 Posts

Default

Not sure but I have some laying around I want to use. Id use it in a porter.


__________________
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Quote:
Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...
GunnerMan is offline
 
Reply With Quote
Old 04-08-2009, 02:58 AM   #3
danorocks17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Indianapolis, Indiana
Posts: 940
Liked 42 Times on 33 Posts
Likes Given: 71

Default

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.
__________________
Burning Fence Brewery

"blessing of your heart, you brew a good ale"
danorocks17 is offline
 
Reply With Quote
Old 04-08-2009, 03:05 AM   #4
GunnerMan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 439
Liked 1 Times on 1 Posts

Default

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.
__________________
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Quote:
Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...
GunnerMan is offline
 
Reply With Quote
Old 04-08-2009, 03:20 AM   #5
flylock_jac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 267
Liked 1 Times on 1 Posts
Likes Given: 1

Default

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.
__________________
'In wine there is wisdom, in beer there is freedom, in water there is bacteria.'
Ben Franklin
flylock_jac is offline
 
Reply With Quote
Old 04-08-2009, 03:35 AM   #6
SnickASaurusRex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 431
Liked 37 Times on 9 Posts

Default

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.
SnickASaurusRex is offline
 
Reply With Quote
Old 04-08-2009, 12:24 PM   #7
SpanishCastleAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Central Florida
Posts: 4,384
Liked 35 Times on 35 Posts

Default

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.
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
SpanishCastleAle is offline
 
Reply With Quote
Old 04-08-2009, 02:33 PM   #8
Teacher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 542
Liked 8 Times on 8 Posts
Likes Given: 2

Default

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!
Teacher is offline
 
Reply With Quote
Old 04-08-2009, 02:55 PM   #9
Glibbidy
Feedback Score: 0 reviews
 
Glibbidy's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Sunny Southern Vermont
Posts: 2,399
Liked 14 Times on 13 Posts
Likes Given: 2

Default

I add mine in the last 20 minutes of the boil.


Glibbidy is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Molasses? Schlenkerla General Techniques 19 01-25-2013 04:05 AM
Molasses Rivercat96 Recipes/Ingredients 13 08-16-2012 08:28 PM
Using Molasses Indiana Red All Grain & Partial Mash Brewing 2 01-06-2008 03:18 AM
What will molasses do? Tomico Mead Forum 9 01-24-2006 12:46 PM
Molasses Anyone? jaymack Recipes/Ingredients 2 08-23-2005 12:49 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS