molasses in a stout?

[DaveyT]

Hello
I've found something in Spain that I've finally worked out is molasses (it's called Miel de Caña).
I'm looking at trying a Hop Back stout clone next and was wanting to use my new find, just for jollies to be honest.
What would the effect be? I'm thinking about 10%. Would it dry it out? Thin it and take away a lot of body? Will I be able to taste it and, therefore, add to the flavour?
Basically, will I end up with something a long way from Hop Back stout?

Cheers
David

[floydmeddler]

I use it in a few beers. Usually go for 100g in a 25L batch, Lends a rich depth. Because it isn't 100% fermentable, it won't thin the beer out. Go for it!

[Dr. Dextrin]

The Miel de Caña I've seen in Spain is more like honey (as the name suggests) than the molasses you get in the UK, which is deeply black and intensely flavoured. I think the difference is basically the level of concentration of the dark sugars.

The UK molasses can impart quite a strong (rum-like?) taste, but I'd guess the Miel de Caña would be a lot milder and would probably be more fermentable so might dry the beer out a little. I can't see it doing any harm, so worth a try.

[Pinto]

Highly reccomend that you add a dose of proper molasses to stout recipies - the flavours and charecter it'll add is highly complimentary to the stout finish - 200-400g per 25l depending on your tastes. As stated, it contains a high proportion of unfermentable sugars and compounds so will improve flavour and mouthfeel

[DaveyT]

Lots to think about, as ever; thanks gents.
I've got my two FVs almost good to go which will allow me to split my batches. I was thinking of a mandarin marmalade stout in one so I could have a miel de caña stout in the other. Add them both after a week or so. The difficulty now is deciding what to do!

David