[davidgzach]

I am intending on adding a pound of Molasses to my Pumpkin Ale after a few days of fermentation.  Any problems with this?

Dave

[hopfenundmalz]

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.

[davidgzach]

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

[erockrph]

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.

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.

[hopfenundmalz]

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/

[denny]

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.

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'd suggest you look at dark candi syrup for that flavor.

[Joe Sr.]

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.

[erockrph]

I've never brewed with molasses so I'm not sure how to best get that dark rum character I'm after.

I'd suggest you look at dark candi syrup for that flavor.
[/quote]

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.

[hopfenundmalz]

I'd suggest you look at dark candi syrup for that flavor.

Which one would you recommend? The D180 or lighter?

[denny]

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.

Really?  I've never gotten much, if any, flavor from it.  Maybe I just didn't use the right stuff.

[denny]

I'd suggest you look at dark candi syrup for that flavor.

Which one would you recommend? The D180 or lighter?

I'd say the 180 for the maximum flavor.

[Joe Sr.]

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.

Really?  I've never gotten much, if any, flavor from it.  Maybe I just didn't use the right stuff.

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.

[davidgzach]

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.

Thanks.  I'll tone it down.

[tschmidlin]

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.

[davidgzach]

Also, is it OK to add to the primary or should molasses be added to the boil no matter what?

Dave