Mike wanted to create a deep red colored ale with hints of caramel and toast that featured one of his favorite sweeteners, molasses.
It doesn’t take much molasses to have an impact on the beer. Mike used less that 2% of it by weight in the whole recipe. This beer had a strong malt forward aroma with that toast and caramel presence. The molasses adds a bit of richness and depth that complements the Caramel 80L and Flaked Rye really well.
This beer could use a bit more attenuation but that might require switching to a step mash schedule or a more attenuative yeast strain.
Tell us about experience you’ve had with Molasses.
Recipe below!
CHEERS!
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Recipe:
Scaled to 5 gallons from video values
OG 1.060
FG 1.016
ABV ~6%
12#/5.44kg US Pale Malt
1#/454g Flaked Rye
10oz/284g Caramel Malt 80L
4oz/113g Carafa Special II
3oz/85 Molasses
2oz/56g Challenger Hops 60min
WYEAST 1728 Scottish Ale Yeast
Mash- 152F/66.7C
Ferment 68-70F/20-21C