Molasses stout recipe

Not dead! Anybody who sells anything knows this is a very mixed blessing time of year and my shop’s been keeping me pretty busy. Good busy, but! It means the beer bucket’s been empty and that makes me get antsy.

Barleywine’s been rescheduled for early in the new year so it’ll have plenty of time to age. Super Star Destroyer Sahti is definitely happening–the trick is finding a damn juniper tree, believe it or not. I want to do it up in proper old-school Finn style with the mash poured then sparged over fresh foliage. AND THEN SAUNA AND PICKLES, HELL YEAH

Anyway, the bucket wants something nice in it so tomorrow’s brew day. The weather’s in the low forties with north winds and steady rain. I’m reaching out in desperation for a thick, dark, strong ale, so imperial stout it is. Spiced imperial stout. With molasses. In short, gingerbread stout. Here’s the recipe I’ll be using, hodgepodged from a few different impstouts and the absolutely perfect recipe for gingerbread cookies on the back of the Grandma’s Molasses jar:

Great Matriarch Molasses Stout (Grandma and her black strap. Had to be done.)

6 lbs Amber DME
1/2 lb 60-L Crystal Malt
1/2 lb black patent
1/2  lbs roasted barley
48 fl oz molasses, unsulphured. That’s a lot and that’s the point.
4 oz lactose
2 oz Perle hops (60 minutes)
1 oz Willamette hops (10 minutes)
1 tbsp ground cinnamon (60 minutes)
1 oz juniper berries, crushed (60)
1/2 tsp grains of paradise, crushed (60)
1/2 tsp allspice (60)
1 tbsp ground ginger (10 minutes)–substitute 2 oz chopped fresh

Wyeast #1084 Irish Ale yeast

Mash grain in 1 gallon for an hour–160F or so. Sparge with another hot gallon. Sparge again to roughly 2 1/2 gallons and boil. Pop in the lactose and adjust spice to taste just before flameout. Prep yeast, cool wort, pitch it and rejoice. Bottle in a few weeks.

Should be fairly sweet, with strong spice and molasses flavors. I’ve been wanting my own molasses stout since the Pumpkin Beer Festival and we’ll see how this one turns out. Pics tomorrow!

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