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General Category => Ingredients => Topic started by: troy@uk on October 06, 2010, 05:24:23 AM

Title: Molasses in a Porter
Post by: troy@uk on October 06, 2010, 05:24:23 AM
  I am working on a recipe for a Baltic Porter on the low ABV side (btwn 5.5 and 6.0).  I also want to add some home made molasses that I bought way back in the Blue Ridge Mtns. 
  My question is about how much to add (difficult to know without the final recipe) and more importantly, when to add it.  I was thinking to add it late in the boil so I can sanitize it without boiling away any more flavor/aroma than I have to.  I also should consider if the fermentation will drive off much flavor/aroma.  Has anyone worked with this ingredient lately that can give some input to consider?
Title: Re: Molasses in a Porter
Post by: jfin on October 06, 2010, 12:06:47 PM
I have used molasses in the boil 1 cup for 5 gallons.  I usually add it at the begining of the boil with malt extract.  adds great flavor 
Title: Re: Molasses in a Porter
Post by: hopfenundmalz on October 06, 2010, 12:07:45 PM
I used 1 pound in a 10 gallon batch of baltic porter, and like the results.  It was the light molasses, unsulfured.  Blackstrap is the third runnings, and I am not a fan of that one.

Add at the last 10-15 minutes of the boil.
Title: Re: Molasses in a Porter
Post by: gordonstrong on October 06, 2010, 03:37:21 PM
A little bit of blackstrap goes a LONG way.  I've used it in a few recipes and I think I added something like 1 or 2 Tbsp in a 5 gal batch.  I normally use the light unsulfured type (Grandma's brand, I think).  It doesn't really need to boil much; it just needs to dissolve.  You could stir it in at knockout if you wanted. 
Title: Re: Molasses in a Porter
Post by: bonjour on October 06, 2010, 03:39:14 PM
I've used one jar (10 oz?) of Grandma's brand, with good results,  end of boil just to make sure it dissolves.
Title: Re: Molasses in a Porter
Post by: Joe Sr. on October 06, 2010, 03:42:51 PM
Agreed on the blackstrap.  I wouldn't use it.  It has harsh flavors.

I've used Barabados molasses (http://www.alliedoldenglish.com/plantation.php?flavor=barbados).  Apparently, however, Barbados molasses may not technically be molasses... oh well.

I've used a full bottle before in a strong stout, and it was a bit much.  Depends how much you like molasses.  Personally I would use more than a few tablespoons, up to a half bottle (8 oz or so).
Title: Re: Molasses in a Porter
Post by: troy@uk on October 06, 2010, 04:44:17 PM
Thanks for everyone's input.  I guess I'll be going to the store for some Grandmas and save the Blackstrap for cooking.  I have since read in Sam Calagione's Extreme Brewing (pg 112) about using molasses to prime with, so if I don't have enough flavor at bottling time I can still get more in.