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  • 1.  Brewing with Molasses

    Posted 11-07-2022 15:14
    Hello Brew Masters,

    I am working on a Gingerbread stout recipe and was thinking of using some molasses in the recipe. Looking for people to share their experience with using molasses. What kind did you use? What % of the sugar content? Any downfalls to avoid? As always appreciate you for sharing your knowledge and experience.

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    Stewart Brown
    Director of Brewing Operations
    Three Bears Brewery and Restaurant
    Banff, Alberta
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  • 2.  RE: Brewing with Molasses

    Posted 11-08-2022 12:35
    Hey, there.

    We make a gingerbread brown ale every October.  I add granulated molasses at the end of the boil.  It's way easier to work with than liquid and doesn't have the added moisture.  Here's a link to what we buy - https://www.spicejungle.com/instantsearchplus/result/?q=molasses

    No real drawbacks.  Gives the beer the molasses flavor I needed. When formulating the recipe, I use a general brix for liquid molasses.  Not entirely accurate but it's a 1-off for us every fall and just looking for flavor rather than a boost in ABV. We add the spices on the cold side after fermentation and gently mix with a pump.  Ginger, cinnamon, allspice.  Let it sit for a few days to clear out any grit from spices, carbonate and package. 

    Amoretti does have a molasses extract that I have heard is good, but haven't tried it.

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    Sally Taylor
    Head Brewer
    The Brewery LBK
    Lubbock TX
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    Original Message


  • 3.  RE: Brewing with Molasses

    Posted 11-09-2022 14:35
    We brew with liquid molasses in a couple of beers. It is part of the added sugar load but not all, I'd probably ask your supplier if they have recommendations on a max amount you can get away with. My experience is that it is fairly potent - 3 buckets in a 30bbl batch is noticaeable, and 4 buckets is intense for us.

    If you use the liquid here is what we've learned or have been instructed to be aware of:
    • it is very viscous, in the winter it may need warmed up before getting it to pour well. it's not as bad as honey can be, but we usually will set the buckets in a hot water bath a little while before dosing.
    • there is a fair amount of sediment that collects to the bottom of the bucket. my understanding is that molasses is rich in iron content and a lot of that settles out at the bottom. do not add the stuff stuck to the bottom or you risk the beer tasting metallic. this is counter-intuitive so I was happy to have been warned by our supplier about it - for something like honey we'd rinse the bucket with hot water to get all of the sugars into the beer.
    I was not aware of the granulated product Sally has suggested but I like that idea as well.

    Good luck with your brew! I personally love the flavor and think it adds an unmistakeable "Christmas cookie"  note to beers that is hard to replicate with spices and grains alone.

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    Chris Davison
    President, District Midwest
    Head Brewer
    Wolf's Ridge Brewing

    chris@wolfsridgebrewing.com

    pronouns: he/him
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    Original Message


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