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molasses in homebrew?

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jgl2ltts:
Can anyone direct me how to use molasses for a robust porter recipe [5 gal mini-mash] I'm planning on brewing?

hopfenundmalz:
I have used Grandma's Original Molasses, which is unsulfured.

Avoid blackstrap unless you want a really strong flavor, and avoid sulfured.

Add it the last 5 or 10 minutes of the boil.  Take your pot off of the heat so you do not scorch.  I have a false bottom and stir in as it is slowly poured, no problems.

ryang:
I have used 1/2lb in a few batches, and besides color, didn't get much from adding it.  It was very hard to find the molasses flavor.  That being said, they were in pretty 'robust' flavored brews. 

If you are really looking to get a strong molasses flavor, try using a bit more... maybe around a pound.  Experimentation...

I've used brer rabbit

Joe Sr.:
Barbados molasses is what you want.  It's sweeter than Blackstrap.

IIRC, Barbados is similar to virgin olive oil in that it's the first pressing (or however they get molasses) and Blackstrap is a lower grade.

I believe the last time I used molasses was in an oatmeal stout.   I used the entire bottle and did not find it to be oppressive.  I don't know the size of the bottle off hand.

hopfenundmalz:

--- Quote from: jrdunne on August 19, 2010, 08:34:12 AM ---Barbados molasses is what you want.  It's sweeter than Blackstrap.

IIRC, Barbados is similar to virgin olive oil in that it's the first pressing (or however they get molasses) and Blackstrap is a lower grade.

I believe the last time I used molasses was in an oatmeal stout.   I used the entire bottle and did not find it to be oppressive.  I don't know the size of the bottle off hand.

--- End quote ---

Grandma's original has more cane juice if you believe the website, and the Robust is the first molasses.  There is second molasses, and blackstrap is the third molasses.  Blackstrap has a higher concentration of minerals, and iron is one that we don't want in our beer.

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