Molasses in beer

[Amanofbeer]

Can anyone give me some input on how different kinds of molasses affect a beer? I know how molasses is procurred at a somewhat basic level...but my inspiration to use this inegredient actually comes from a bread recipe that my mom always makes; Molasses Oatmeal bread: a sliced brown loaf that is dense, rich, sweet, and soft; perfect on it's own and even perfect-er for sandwiches.

Alas, as perfect as this bread might be, a stout in which oatmeal and molasses are used is likely to be EXTREMELY different. Does molasses have the potential to lend such flavors as the above mentioned bread?

 

[Revvy]

There's a ton of info on here about it, too much maybe to recreate. Start in the similar threads box below, and then look at THOSE similar thread boxes below those threads.

 

[dirty_martini]

I would just stay away from Blackstrap. I think a lot of people want to use it because its the darkest most concentrated form of molasses. That is where the problem lies. It has a really high mineral content and I have gotten that note in every beer Ive brewed with blackstrap. Very high in iron and adds a lot of calcium and magnesium as well, so its like you are treating your brewing water.

Just regular unsulphured molasses works great.