I made a Baltic porter and added 8 oz of Grandma’s Molasses (by weight, not fluid oz) to the end of the boil. Having tasted a few times when testing gravity and during trans to secondary, I think I want to prime with molasses to get some more from it. I have the formula from Mr. Wizard at BYO (http://byo.com/stories/article/indices/21-carbonation/1726-maple-carbonation-a-pitching-rates-mr-wizard) (I do need to insert the brix for the molasses which I got from the manufacturer) but I don’t know if the answer should be by weight or by fluid oz. Any ideas or expieriences?
I’m pretty sure he’s talking about ounces of weight in that article.
I force carbonate, so don’t have any experience using molasses or honey or anything along those lines.
John Palmer’s book, How to Brew, refers to the fermentability of sugars and the extract yield.
Corn sugar has 42 ppg extract yield and 100% fermentable.
Molasses is 36 ppg extract yield and 90% fermentable.
I’d use 20% more molasses than your usual corn sugar amount. That’d be a good starting spot, I’d guess.
I had the same issue with a smoked maple barleywine. Added maple syrup at the end of the boil, but at racking to the secondary, the maple was barely detectable. I primed with maple syrup at my usual corn sugar rate plus 25%. The carbonation level is ideal, although the flavor contribution was barely noticeable.