[quattlebaum]

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

[hopfenundmalz]

Use unsulfured.

[kmccaf]

Use unsulfured.

+1

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

[Jimmy K]

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/

[HoosierBrew]

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/

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.