zoebisch01
Well-Known Member
For all of you who have used Molasses , anyone got inputs on amounts? If you would be so kind as to post what style, amounts used and percieved molasses flavor in the finished product. In the searches here on the forums, I didn't come up with a specific 'molasses' thread, but I did find a few recipes where I have seen things from 0.5# or more. What would be typical (guesses welcome) on additions to a 5 gallon batch that would impart a slight flavor? My biggest concern is I don't want it dominant on the palate. Of course, I do know this percieved flavor is affected by IBU, ABV, unusual additions, temperature, etc. I am just looking to get ballpark ideas. I am guessing 0.5# would be at the upper limit for a warmer type ale for the effect I am looking for (which I have been kicking around the idea of), but again this is dependent on many factors. Also, did you use backstrap or light molasses? Most recipes state molasses, but I haven't seen either specifically called out. I know the backstrap is quite a strong flavor and was reading that about half? of the volume is fermentable?? The light I read was higher in fermentables...*shrug*. I am not so concerned about the SRM changes as much as flavor changes. Thanks for any input!