Timeline for What kind of malt will add a molasses flavor?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| Aug 26, 2011 at 1:45 | vote | accept | Ray | ||
| Aug 25, 2011 at 13:14 | answer | added | brewchez | timeline score: 5 | |
| Aug 25, 2011 at 13:09 | history | edited | brewchez | CC BY-SA 3.0 |
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| Aug 25, 2011 at 11:48 | comment | added | brewchez | Molasses has fermentable sugar in it, but its packed with flavor compounds that aren't fermentable. +1 with aka on using molasses in the beer, especially at bottling. | |
| Aug 25, 2011 at 11:14 | comment | added | baka | I've used it to good effect in a Porter (A pound in 5 gallons of 1.078OG beer provided some noticeable flavor). It's not common, but it's not rare, either. According to Daniels (Designing Great Beers p.26), light grades are around 90% fermentable, and blackstrap is 50-60% fermentable. Blackstrap definitely leaves some flavor behind. | |
| Aug 25, 2011 at 9:46 | comment | added | Ray | I've never done this--is it common practice? I suppose I assumed that molasses would be largely fermentable sugars, not leaving around much flavor | |
| Aug 25, 2011 at 6:31 | history | tweeted | twitter.com/#!/StackHomebrew/status/106614639583956992 | ||
| Aug 25, 2011 at 3:45 | comment | added | baka | Why not use molasses? | |
| Aug 25, 2011 at 1:29 | history | asked | Ray | CC BY-SA 3.0 |