The taste of darker beers can be enhanced with molasses.
Molasses is commonly used to brew darker ales and stouts, as its rich flavor tends to complement a darker beer. It can be added at the boiling, fermentation and bottling stages of brewing, and adds subtle flavor notes or aftertastes to the drink. Molasses Marzen is one German brewed beer that is heavy on the molasses, as it is added during the boiling and bottling stages. Though using molasses in beer is more prevalent in Great Britain than Germany, this method is a way of making the classic Marzen beer more complex in flavor. Add this to my Recipe Box.
Instructions
1. Add the crushed malt to the grain bag and tie it securely. This malt tea bag will make the base of the Marzen beer. Add the bag to a pot of cool water (4 1/2 gallons), and then heat the pot to 170 degrees F. Stir every five minutes. The temperature can be monitored with a thermometer, and once it is reached, remove the bag with a large metal spoon.
2. Remove the pot from the heat once it comes to a boil and stir in the malt extract and brown sugar. Make sure the sugar is dissolved before returning to the fire and allowing the mixture to come to a second boil. After five minutes of boiling, add the hop pellets and boil for one additional hour. Add the molasses 40 minutes after the hop pellets are added.
3. Add the second dose of hops pellets, and the Irish moss about 10 minutes after adding the molasses. Take the mixture off the fire 10 minutes later, which should conclude the 1-hour hops addition mark. Stir the mixture clockwise for two minutes, before allowing the mixture to settle for an additional 10 minutes.
4. Fill a large sink or tub with ice and chill the mixture until it reaches 55 degrees F. Then funnel the mixture into a glass carboy - a special beer brewing jug - and allow it to sit for one minute before adding the yeast. Once the yeast is added to the mixture, it will need for rest an additional five minutes. Then, the carboy can be filled to the 5-gallon mark and topped with a fermentation lock.
5. Store the carboy in a cool place, where it will not be disturbed, for about four weeks at around 50 degrees F. After this allotted time the beer will be ready for bottling.
6. Prime the beer for bottling by making the second molasses mixture. This mixture will include 6 ounces of boiling water, mixed with 1 cup of molasses. Pour this combined solution into a bottling bucket. Afterward, add the fermented beer from the carboy to the bottling bucket, mix well, and the beer is complete.
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