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Old 12-15-2010, 06:41 PM   #1
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Default Molasses and Dark Brown Sugar

Do yourself a favor and add two pounds of black strap molasses and a pound of dark brown sugar to your next imperial stout or barley wine.

You will thank me later.

--Superness --


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Old 12-15-2010, 07:31 PM   #2
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Oh god, after I die from barfing just from thinking about that much molasses, I will haunt you for the rest of your life. I will be a fart-haunting ghost.


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Old 12-15-2010, 07:48 PM   #3
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Quote:
Originally Posted by kanzimonson View Post
Oh god, after I die from barfing just from thinking about that much molasses, I will haunt you for the rest of your life. I will be a fart-haunting ghost.
+1,000,000

You just said what I was thinking exactly. I have added a bit less than that to one of my early stouts - it tasted somewhat like alcoholized manure juice.
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Old 12-15-2010, 08:19 PM   #4
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I think it's good. Ive done this with a barley wine and now with an imperial stout. It makes the beer taste like black licorice. It's great with some coffee and some chocolate.
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Old 12-15-2010, 10:27 PM   #5
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Originally Posted by Superkabuto View Post
I think it's good. Ive done this with a barley wine and now with an imperial stout. It makes the beer taste like black licorice. It's great with some coffee and some chocolate.
Some, myself included, cannot stand the horrid flavor of black licorice. I wish I did, then maybe I could stomach the stench that is Ouzo. But I can't. More power to you though.
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Old 12-15-2010, 10:40 PM   #6
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I like mollasses and brown sugar and use it in certain brews all the time, but I think 2 pounds of mollasses is probably overkill. I thin it all depends on the recipe you created.

My new favorite brewing adjunct is date palm (jaggery) mollases. I used it in my Sril Lankin Stout. And just primed using the stuff. It's not sulphery like regualr mollases. It has a nice sweetness to it.
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Old 12-15-2010, 10:45 PM   #7
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I like using molasses, just not blackstrap. Blackstrap has a strong mineralogy to it and tends to lend an iron note in the flavor. Regular unsulphured molasses is plenty dark enough and lends a nice molasses bittersweet flavor without the minerality or licorice flavor.
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Old 12-15-2010, 10:58 PM   #8
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Ya man, that's a little much. I use .25lbs molasses and .25lbs brown sugar for my pumpkin brew, and that's all the molasses-y flavor it needs.
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Old 12-16-2010, 01:21 AM   #9
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No, sir. You are wrong. 2lbs is the appropriate amount. Without that much you don't get the full effect.

@Revvy: I've never heard of palm molasses. I've only used black strap and so I'd be willing to experiment with different kinds.
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Old 12-16-2010, 01:43 AM   #10
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I hate molasses. Fermented molasses is even worse. It's all the awfulness of molassses without the sweetness since it ferments out.

Molasses is barely tolerable in baked beans. In beer, it's beyond bad.

Brown sugar is bad, too, but not as bad as pure molasses.

nasty, nasty, nasty stuff when fermented.


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