Smores Porter and type of Molasses?

Beer Recipes
1

Gonna attempt a Smores porter for a local beer fest in June in idaho Falls. Wondering if anyone has had experience with using Molasses?  I know there are a few different types, black-strap of which i am familiar with.  I believe it is a really complex sugar and wondering how the yeast may handle it? Any suggestions?

Recipe: Smores Porter TYPE: All Grain
Style: Specialty Beer
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.8 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 16.7 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs
OG: 1.070 SG OG RANGE: 1.030-1.110 SG
FG: 1.014 SG FG RANGE: 1.006-1.024 SG
BU:GU: 0.238 Calories: 151.6 kcal/12oz Est ABV: 7.4 %
EE%: 72.00 % Batch: 5.50 gal      Boil: 8.70 gal BT: 60 Mins

—WATER CHEMISTRY ADDITIONS----------------

Total Grain Weight: 14 lbs 10.7 oz Total Hops: 2.05 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.50 ------

-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                  Name                                    Type          #        %/IBU       
9 lbs 15.6 oz        Pale Malt (2 Row) US (2.0 SRM)          Grain        1        68.0 %       
1 lbs 7.5 oz          Oats, Flaked (1.0 SRM)                  Grain        2        10.0 %       
11.7 oz              Biscuit Malt (23.0 SRM)                  Grain        3        5.0 %       
11.7 oz              Chocolate Malt (350.0 SRM)              Grain        4        5.0 %       
11.7 oz              Smoked Malt (Weyermann) (2.0 SRM)        Grain        5        5.0 %       
7.0 oz                Munich Malt - 10L (10.0 SRM)            Grain        6        3.0 %

Name              Description                            Step Temperat Step Time   
Mash In          Add 6.35 gal of water at 160.3 F        150.0 F      60 min

—SPARGE PROCESS—

-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.23 gal water at 168.0 F

—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.059 SG Est OG: 1.070 SG
Amt                  Name                                    Type          #        %/IBU       
4.7 oz                Molasses (80.0 SRM)                      Sugar        7        2.0 %       
1.15 oz              Saaz [3.80 %] - Boil 60.0 min            Hop          8        10.2 IBUs   
0.25 oz              Willamette [6.50 %] - Boil 60.0 min      Hop          9        3.8 IBUs     
0.40 oz              Saaz [3.80 %] - Boil 10.0 min            Hop          10      1.3 IBUs     
0.25 oz              Willamette [6.50 %] - Boil 10.0 min      Hop          11      1.4 IBUs

Add .5 lb marshmallow root powder in keg
Add 1 lb powdered Dark chocolate in keg

—FERM PROCESS-----------------------------
Primary Start: 25 Mar 2014 - 4.00 Days at 67.0 F
Secondary Start: 29 Mar 2014 - 10.00 Days at 67.0 F
Style Carb Range: 1.80-3.00 Vols
Bottling Date: 08 Apr 2014 with 2.3 Volumes CO2:
—NOTES------------------------------------

2

Use unsulfured.

3

+1

I would also consider using meadowfoam honey, as it smells just like marshmallows. It is pricey and hard to find though.

4

Blackstrap tends to leave a salty taste. Unsulfured molasses like Grandma’s original and robust are better. Original is concentrated cane juice. Robust has had some sugar removed so it is stronger.

http://www.grandmasmolasses.com/products/

5

Yeah, I know an otherwise good brewer that, a few years back, put 3# of blackstrap (not a typo, 3 lbs) in a RIS. I think it’s the only undrinkable RIS I’ve ever had. Yep, he dumped it.