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------------------------------------