HOMEBREW Digest #5950 Mon 27 August 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Molasses as an adjunct ("Darrell G. Leavitt")
Molasses as an adjunct (Joe Dunne)
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Date: Sun, 26 Aug 2012 06:22:14 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Molasses as an adjunct
Not sure about the molasses as an adjunct, but I could not resist asking,
since it is a Colonial Ale, if you are going to use Blue Spruce Tips?
Now that I have asked I realize that the time has passed for getting them
fresh. Never the less, next spring could be the time. For the first time
this year I put them in a Black Saison, and the tast was very interesting,
with the spruce way in the background.
Darrell
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Date: Mon, 27 Aug 2012 09:53:00 -0500
From: Joe Dunne <jrdunne at hotmail.com>
Subject: Molasses as an adjunct
Tom:
The flavor contribution and amount depends on the type of molasses.
If you use blackstrap, the flavor can be strong with smaller amounts of
molasses.
If you use Barbados molasses (which is arguably not molasses) the flavor
contribution is less.
I regularly use 8 oz. of Barbados in a stout and you can taste the molasses
flavor but it is
not overpowering.
Joe Dunne, Sr.
Chicago - North Side
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End of HOMEBREW Digest #5950, 08/27/12
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