Author Topic: molasses in a porter  (Read 3503 times)

Offline davidrgreen

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molasses in a porter
« on: February 27, 2014, 01:38:30 PM »
Hi guys

My next batch of beer (tomorrow night) is going to be a porter using a bohemium larger yeast and I'm considering the addition of 250ml of Molasses. just wondering f you think its a good idea or if anyone has done something similar?

Offline Scott Ickes

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Re: molasses in a porter
« Reply #1 on: February 27, 2014, 01:50:40 PM »
I've never used molasses, so I can't really comment on that.  My question is why are you using the lager yeast?  Porters are made with ale yeasts, as porter is an ale.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline morticaixavier

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Re: molasses in a porter
« Reply #2 on: February 27, 2014, 02:01:11 PM »
baltic porters are often made with lager yeast. not that unusual.

250 ml is about the limit of what I would use. it's pretty intense stuff. I'd maybe even drop it to ~175 for this first try, if it's not enough bump it up next batch. Or add 175 ml to the kettle close to flamout, stir and taste. enough? it'll fade a bit during fermentation but not a ton. not enough? add more!
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Offline Scott Ickes

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Re: molasses in a porter
« Reply #3 on: February 27, 2014, 03:18:43 PM »
I learned something new today.  I've never made a Baltic Porter, so I had no idea.  Thanks!!
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline davidrgreen

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Re: molasses in a porter
« Reply #4 on: February 27, 2014, 03:29:10 PM »
Yes a baltic porter is what im going for as my cold room is at a low temperature..... Also don't forget as a home brewer we are able to experiment with new ideas and switch things up.... Yeast is one of the main influential ingredients and a larger yeast makes for a nice crisp brew.. Thanks for the advice, ill certainly add it at flame out and start low and work my way up from there..... Can't wait to get brewing tomorrow...

KernelCrush

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Re: molasses in a porter
« Reply #5 on: February 28, 2014, 04:52:26 PM »
You should start with a light molasses.  My  tendency would be to start with Blackstrap and work back and I am usually wrong.  The only recipes I have found are by Sam Calagione.   If you google it its under extreme brewing.  Blackstrap is a lot less fermentable

 

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