RIS - Adding Honey and Molasses (Boil or Fermentation)

[TomDecapolis]

Some of you may have read my other post about re-pitching yeast. I decided against repitching and grew up a large starter for a Russian Imperial Stout that I plan to brew this weekend. This is my first attempt at a beer this big and I want to make sure I do this right. The main question I have at this point is that I plan to use 1 lb of honey and .5 lb of Blackstrap Molasses in this beer. With the grain bill alone I plan to come in around 1.100. The honey/molasses will bump that up to 1.111. Should I go ahead and put the honey/molasses in the end of my boil or would it be a better idea to hold off on adding it until a day or two into fermentation? Based on my grain bill do I have enough honey/molasses? I actually have a 15 oz jar of the molasses so I could add more. Right now those two are making up 6.3% of my fermentables. If I do hold off and add to my primary how long should I wait to add it? Also any additional suggestions to the recipe would be appreciated.

Thanks,
Tom

Malt/Fermentables
14 lbs of Pale Malt (2 Row) American
3 lbs of Maris Otter Pale Malt
1.5 lbs of Roasted Barley
0.5 lb of Black Patent
1 lb of Chocolate Malt
1 lb of Crystal 120
.5 lb of Wheat Malt
1 lb of Flaked Oats

1 lb of Orange Blossom Honey
.5 lbs of Blackstrap Molasses

Hops
90 Minute Boil
2 oz of Columbus @ 60 minutes
1 oz of Centennial @ 15 minutes
1 oz of Cascade @ 5 minutes
1 oz of Amorillo @ 1 minute

Yeast
WLP001 - Starter

[yabodie]

If you want the aromas from the honey and molasses put them in after a few days of fermentation otherwise put them in the boil. Another thing is I hope you have a HUGE starter going...

[TomDecapolis]

Thanks for the feedback. I'm not really looking for much aroma/flavor out of the honey and molasses. Maybe a little bit out of the molasses.

I have a big starter going. This is my first time making a multi step starter though and here is how it has gone so far. I know I didn't do it exactly right.

On Monday I took 1,400 ml of water and 1 cup of DME, boiled, chilled pitched yeast. I let that go for 2 and a half days.

On Thursday AM I put it in the fridge and late Thursday night I removed the starter from the fridge. I took 1,400ml of water and one and a half cups of DME, boiled, chilled and pitched on top of my room temp yeast cake (I decanted)

This morning I went downstairs and yeast was all over the place. I guess the second round of the starter really took off and yeast was oozing out of the flask all down the sides and onto the table. It seemed to settle down now. I was planning to let it go until Saturday at which point I will put it back in the fridge.

On Sunday morning I plan to wake up early, decant and add some fresh wort to the yeast cake.

I know I didn't go about stepping up the yeast properly but do you guys think I will have enough yeast based on what I outlined below? Should I just go ahead and spend the extra money on another vial or two? Pitch what I have in my starter and an extra vial or two just in case?

Thanks,
Tom