I am intending on adding a pound of Molasses to my Pumpkin Ale after a few days of fermentation. Any problems with this?
Dave
Some beers are fine with a little molasses. The molasses that I like is an unsulfured light molasses. Blackstrap can overpower some beers, and it contains a lot of minerals.
It’s unsulphured blackstrap. I was thinking about a pound of that and a pound of honey…
Dave
If I can piggyback onto this thread - what would be the best choice of molasses to emulate dark rum in a beer? I’ve been kicking around an idea for a “Dark & Stormy”-inspired beer for a little while now (ginger, molasses and lots of citrusy late hops), but I’ve never brewed with molasses so I’m not sure how to best get that dark rum character I’m after.
I have liked the beers this was used in, the Gold. The Robust might be what you want. Found mine at the grocery store.
http://www.grandmasmolasses.com/grandmas_products.asp
Tony Simmons talked about Molasses at the 2007 NHC, covering the Poor Richard’s Ale recipe. That is where I got the idea to use unsulfured first runnings.
http://www.ahaconference.org/2007-presentations/
I’d suggest you look at dark candi syrup for that flavor.
What about dark brown sugar?
Also, I use this molasses: http://www.goindiaorganic.com/2011/06/plantation-barbados-unsulphured-molasses/
With 4 oz in a stout, I can definitely taste it. I think a whole pound might be a bit much.
I’d suggest you look at dark candi syrup for that flavor.
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That thought crossed my mind before, but I thought molasses might be more authentic. I think I’ll try dosing some ginger beer with D-180 when I get home tonight to try it out.
Which one would you recommend? The D180 or lighter?
Really? I’ve never gotten much, if any, flavor from it. Maybe I just didn’t use the right stuff.
I’d say the 180 for the maximum flavor.
Molasses? Or brown sugar? I’m confused by our back and forth…
4 oz of molasses is not overpowering, but you can definitely taste it. I’m not using blackstrap, but it’s there. I used to use 8 oz in my stout, but that was more flavor than I wanted.
As to brown sugar, I can’t say for sure that it will give rum flavors but that was always my understanding. I’ve never done a beer with just brown sugar to see, though.
Thanks. I’ll tone it down.
Somebody dumped a pound of black treacle into a Baltic porter I was making - it was somewhere on the obvious to overpowering scale in the final batch (~7 gallons).
I know its not the same, but I’ve heard it is similar to black strap.
Also, is it OK to add to the primary or should molasses be added to the boil no matter what?
Dave
I would remove some hot wort, mix in the molasses, then dump it in for the last couple of minutes, just to make sure it gets mixed in well.
Happy post #7000 Tom!
What if it’s already fermenting? I added honey to the primary of a Stout a little while ago and thought I would do the same with the molasses in the Pumpkin Ale.
Dave
Thanks? 
If it is already fermenting I would dissolve it in a cup or two of boiling water then add it to the fermenter. It will mix in much easier that way.
That’s what I was thinking. Thanks for the confirmation. I think I’m going to cut back on the Molasses and throw in some brown sugar to cover the gravity points I’m losing.
Dave
Brown sugar is refined sugar with molasses added back.
Been a long time since I had Lauginitas Brown Shugga’.