Brewing with molasses

[higechops]

good afternoon fellow brewers,

i bring an issue that i cannot find alot on. adding molasses to the brew. does it change gravity or any variables in the brew? i am looking to brew a higher abv brew so am wondering how much i should use? i even saw one person mention bottling with molasses as the the primer. just wondering some thoughts on this

 

[BeerThor]

I'm somewhat curious about this as well. I have seen a few recipes with it, but haven't heard much of a discussion about it. I talked to a seasoned home Brewer today and he suggested that it leaves a buttery taste and recommended using anything else (such as honey). He said not to as much if I insisted on it. I'd like to hear more either way.

 

[cjones]

makes great rum!!!!

yes it will added to gravity - Have fun with it and try some test batches out - do 1 gallons if cost is an issue. - been brewing a long time and I use molasses for only one thing...

 

[Cyclman]

I have had a number of beers with molasses, only cared for a few. I think dark candi sugar adds better flavors, while giving that "rummy" raisin, dark fruit goodness. But if you want to experiment with a batch of dark beer with molasses, do a small batch, maybe you just need to experiment to find the right balance. I have found that oftentimes, it is balance that is lacking, and not the ingredients fault.

 

[Cider123]

I bought a couple tins of British treacle recently. I was thinking of adding a small amount (8 oz) to a mild ale recipe and check out the taste. It's an invert sugar with extra flavor.

 

[cjones]

you know since molasses makes rum - take a growler of beer you made and throw a shot of rum in it - or make a 2 gallon batch - 1 batch gets molasses in primary the other does not - then after both are done taste them see the diffrence then add a shot of rum to the one that did not get molasses- see the diffrence - u can make a right up about it.... hmmm maybe I have my next project!

 

[higechops]

so i do not know if you guys are familiar with founders curmudgeon old ale but that is sorta of what i am going for. old ale brewed with molasses. i was just trying to figure out how much molasses to use and whether it is best in the boil, what part, how long. lots of variables

 

[CorporateHippie]

I have used molasses before. One thing to note is that it should be added early in the boil to allow it to break down completely. Just make sure you stir it vigorously so as not to burn it and add a burnt flavor to your brew.

The last time I used it was just recently in a ten gallon batch. I did a smash molasses saison with two-row and Columbus hops. I wanted to do the smash but I also wanted an amber hint to the beer as well as offering some of those molasses flavors that would pair well with a saison. I used 12 oz in the boil at 60 minutes and it turned out great. Next time I would kick it up to 20 oz. I pitched Wyeast French Saison Yeast at 68 degrees and it fermented from 1.063 to 1.007 in 5 days. I kegged it on week three and the molasses flavor was present but subtle. By week 6 (when it kicked) the molasses flavor had disappeared to allow the spicy pepper notes of the yeast and hops to shine.

Ive added as much as 30 oz to a five gallon batch of a Belgian Dubbel and it was a molasses bomb....which actually tastes great after a year or more in the bottle, but I wouldn't do that much again.

 

[Hello]

I brewed with 8 oz of molasses in a pecan porter. It was 8 oz over 10 gallons. I definitely got a hint of it but it was not bad at all.

 

[Yooper]

I HATE the taste of fermented molasses. Once the sweetness is gone, all that's left is this bitter icky flavor to me.

I'd try just a little to see how you like it. If you love it, then use more the next time. Anything with more than a tiny bit of molasses in it tastes awful to me.