General Category > Ingredients

Molasses

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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:

--- Quote from: hopfenundmalz on November 26, 2012, 07:43:05 AM ---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.

--- End quote ---

It's unsulphured blackstrap.  I was thinking about a pound of that and a pound of honey.....

Dave

erockrph:

--- Quote from: hopfenundmalz on November 26, 2012, 07:43:05 AM ---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.

--- End quote ---

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/

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