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Old 04-22-2012, 01:36 PM   #1
ThisMeansWort
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Default Brewing with Molasses

Hello everyone. I am looking to formulate a few recipes that utilizes molasses. One of my favourite imperial stouts, Howe Sound Brewing's Pot-Hole Filler, makes use of blackstrap molasses in their recipe.

So, my question is on what kind of recommendations are there for how much to use, what effect I can expect that it has on gravity/body, and when to add to the boil.

Thank very much.
Alex


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Old 04-22-2012, 03:10 PM   #2
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A little molasses goes a long way. I used to use a pound of it in my imperial stout(10 gallons) but even that was too much for me. As a percentage of fermentables it was very small so the effect on gravity and body are minimal but the flavor is strong.
I would stick the jar into the mash after sparging to heat it up and make it pour better, and I added it late in the boil, stirring constantly so it didn't settle to the bottom and scorch.


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Old 04-22-2012, 04:29 PM   #3
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Thanks.

I think I'll trial no more than 1/2lb in my 6gal recipe. Perhaps as low as a 1/4lb.
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Old 04-22-2012, 05:08 PM   #4
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I haven't brewed with just molasses, but I did use dark brown sugar which contains a good amount of molasses in a RIS with good results, I used around it for about 9% of the grain bill.
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Old 04-22-2012, 05:20 PM   #5
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Quote:
Originally Posted by ThisMeansWort View Post
Thanks.

I think I'll trial no more than 1/2lb in my 6gal recipe. Perhaps as low as a 1/4lb.
I vote for 4 oz. I've used 8 oz in a barley wine and it took a year to mellow.
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Old 04-22-2012, 11:31 PM   #6
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I vote for 4 oz. I've used 8 oz in a barley wine and it took a year to mellow.
Right. This stout is not yet up to imperial proportions with significantly less ABV than a barleywine. I look forward to brewing this; I just need to put a dent in the current batch of stout that's taking up its share of the bottle stock. Thanks for the input.


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