Molasses, sugar and water ratios

[Ward Chillington]

So I have a very crude set of ingredients for a 5 gallon batch of a supposed historical recipe for an American Porter. It calls for 2/3rd 6 row, 1/3 wheat and a pound of molasses.

I can figure out my mash and sparge water based on my tun and kettle volumes but I'm foggy on how much water to account for the molasses.

I did something like this once before but can't locate my notes and the last time I used a sugar adjust, I just dumped a few pounds of table sugar into the boil as it was for drying out the finish.
What's the right way to do this when it comes getting a decent beer and not something overly bitter?

Do you treat the molasses like just another pound of grain or only consider the grain and like my sugar, just dump the molasses onto the boil?

 

[jschein]

Just dump the molasses in, it’s like 12oz of liquid volume

 

[Minbari]

With a sugar that thick, i always thin it by boiling it in water first. Less chance of it scorching in the pot

 

[Ward Chillington]

@Minbari Thanks for that mix in tip...I think I learned that with the only time I used LME...good to remember!
So if I have my fellow Dead Head right, just calculate the volumes on the actual grain bill and take the bumped up OG from the molasses.

 

[jschein]

@Minbari Thanks for that mix in tip...I think I learned that with the only time I used LME...good to remember!
So if I have my fellow Dead Head right, just calculate the volumes on the actual grain bill and take the bumped up OG from the molasses.

Hey now! That’s how I roll. After a water mix maybe 2-3 cups added

 

[Minbari]

Hey now! That’s how I roll. After a water mix maybe 2-3 cups added

If you don't want the extra volume, can anyways dip out some wort to dissolve the sugar

 

[Sandy Feet]

When I have done sugar additions, I have added it just after the mash and added it to the wort after I pulled the bag out and before the boil. That way it is still warm enough to mix. I could be wrong. I could be right. It has worked that way for me though.
I really like that idea for a recipe.
One of the beers I have been drinking on Sunday at one of the breweries is probably fairly close to that, and I absolutely love it.
It is a version of a Pre Pro. It isn't dark like a Porter, more like something in between a Red and a Brown. It leaves a residual maltiness, and it is just damn tasty.

 

[Sandy Feet]

I think that is close to the old Benjamin Franklin Porter or the Pennsylvania Porter, but I thought there were more adjuncts in those.