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Old 09-20-2008, 02:18 AM   #11

I found it in TNCJOHB. Awesome! I won't have too use very much and I won't bastardize Orfy's Recipe.
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Old 09-20-2008, 02:49 AM   #12
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I made a historical mild that used molasses, it was an interesting flavour. Orfy's mild with about a quarter to half pound would be really good I think.
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Old 09-20-2008, 02:54 AM   #13

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Originally Posted by bradsul View Post
I made a historical mild that used molasses, it was an interesting flavour. Orfy's mild with about a quarter to half pound would be really good I think.
What about his Hobgoblin??? I just got the fixin's for it tonight?
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Old 09-20-2008, 03:47 AM   #14
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Quote:
Originally Posted by Schlenkerla View Post
What about his Hobgoblin??? I just got the fixin's for it tonight?
I bet that would be pretty good too. I'd be careful not to go overboard with the amount though. Hobgoblin would be dominated very easily by molasses I think.
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Old 09-20-2008, 03:50 AM   #15

How much? 4, 6, 8oz??
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Old 09-20-2008, 12:59 PM   #16
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Quote:
Originally Posted by Schlenkerla View Post
How much? 4, 6, 8oz??
I'd probably try 250G (I think that's about 8oz) on my first attempt and see how I liked it. It shouldn't be overpowering at that level but you'll definitely still be able to taste it.
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Old 09-20-2008, 01:21 PM   #17

Thanks Bradsul!!!
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Old 09-20-2008, 03:31 PM   #18
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I'm prepping to brew tomorrow - the theme is "Winter Ales" so I haven't yet decided which brew I'm going to make. On one hand, the head brewer really liked the Hobgoblin I shared with him last month, and said it was a great example of an old ale...So I was picturing a Molasses Hobgoblin old ale. On the other hand, this time of year last year is when I brewed my very first batch, a Brown Ale with molasses in it. I can't decide if I want to commemorate by entering the same beer but better refined? (You shoulda seen my recipe, it was comically out of balance, but still turned out delicious.)
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Old 01-25-2013, 03:56 AM   #19
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I have recently bought two large jars of sourgum and ribbon cane syrup to add as adjunct in couple of recipes. the first recipe i plan onusing is a clone of sheperd neame bishops finger, was considering using the whole jar (1.5 to 2 qts) but now will prob only use half after reading how strong the flavor is. Sounds like it should be quite good if I let it age til next winter. pumped about using the stuff. I am thinking that I will use some ribbon cane in a moose drool style brew. Any thoughts?

 
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Old 01-25-2013, 04:05 AM   #20
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This is the first recipe I put together myself. It's not a bad brew, the molasses originally was added to try for the "Guinness sour tang" - but sort of took on a life of it's own.

This is the beer that my friends and family ask for, time and again. When I took a brewing hiatus, this is the beer they complained about not having.

Dunderhead Dry Stout

YMMV. Personally, I like other stouts, both commercial and my own, more - but if demand is the indicator of success, this is my most successful brew so far.
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