Okay people, Shotgun Craig here.

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What's a dockelweizen? You mean Dunkelweizen? If so, I don't know about all that... probably end up more like cloying rum.
 
Without knowing the size of the batch, the size of the jars of molasses, and the rest of the recipe (the grain bill, hops, etc.), it's impossible to give advice. I'm imagining something like 20% ABV worth of fermentables, but if you made a 10 gallon or 20 gallon batch or if 1 jar of molasses is tiny, that's not going to be the case.
 

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