Molasse Stout (feedback)

[Gold]

Hi there, looking to use up what I have left in the cupboard. Main question is about the mash, I read that up to 100% munich malt can be used so conversion with these grains shouldn't be a problem no?

12L, 60min

36% 1kg Munich Malt Mash 80 %
18% 0.500 Black Strap Molasses - Boil 78 %
18% 0.500 British Lager Two-row - Mash 80 %
18% 0.500 Wheat Malt - Mash 84 %
5% 0.150 Muntons Caramalt - Mash 71 %
4% 0.100 Thomas Fawcett Black Malt - Mash 74 %

boil 60 min 10.0g Chinook ~ leaf 13 » 24.9 IBU
boil 10 min 10.0g Chinook ~ leaf 13 » 9 IBU

Safale US-05


1.056 OG
(1.050 to 1.058)
1.014 FG
(1.012 to 1.015)

60° EBC
33.9 IBU

Any thoughts? Was also thinking about perhaps giving it a twist - with some tamarind puree.

Cheers

[jimp2003]

Interesting recipe but not sure you will get a stout from this. To me a stout needs some chocolate and roasted barley.

You will get some roastiness from the black malt and colour and flavour from the molasses but it won't be the same.

The tamarind paste is an interesting idea. I have no clue if it would work but I look forward to you taking one for the team to find out....

[Gold]

The tamarind paste is an interesting idea. I have no clue if it would work but I look forward to you taking one for the team to find out....

Always willing to give it a go!

The only problem is looking at the nutritional info on tamarind paste is that it typically contains salt and acetic acid, any ideas on where to get a 100% pure one? Also contains about 0.5g fat per 100g will my head retention be ok?

[zgoda]

Also contains about 0.5g fat per 100g will my head retention be ok?

Regular malt has more, I suppose. Anyway, I brewed many beers with buckwheat, that has over 3% of fat. No problems with head stability.

[seymour]

I'd do a multi-step mash such as 130°F/54°C for 30 minutes, raise to 150°F/66°C for another hour or so.

[Barley Water]

I don't know, that is quite a bit of molasses in your proposed formulation. I recently added some to an Olde Ale I made but not in anywhere near the quantity you propose adding. I think the flavor is unique and pleasant (at least in the small amount I added) but I'm not sure what you will end up with adding 18% like you propose. My quess is that it will thin down your beer considerably but I guess that really depends on how much unfermentable stuff there is in molasses. I suppose if I were going to mess with that stuff, I would probably easy my way up there by adding a little and checking to see how it worked out before going "whole hog" as they say. Anyhow, good luck, let us know how it turns out.

[boingy]

Those molasses are going to dominate big time but you are only brewing 12 litres so if it's horrible you haven't wasted too much.
No idea on the tamarind. My instinct says "no" but, hey, I'm happy for you to try it and report back!

[seymour]

... but I'm not sure what you will end up with adding 18% like you propose...

Probably a lot like the molasses porters George Washington and Thomas Jefferson made during the blockade against England, right? May want to bitter with some spruce tips while you're at it.

[Gold]

Thinking of perhaps taking the molasses down to 10% then. Got some tamarind concentrate and playing with some Fuller's Black Cab stout - really interesting, adds too much sweetness but that will ferment out, the real impact though is the sourness. I think it could work really well in a stout (after all sourness is traditionally present including in Guinness), thinking of taking the bitterness down a bit to and using the sourness to balance the sweetness that I want to get from residual sugar in molasses and from caramalt.

[Gold]

Also tamarind an ingredient to be used with caution I think - going to start with 40g and can then add more if need be.