Strawberry-Chocolate Stout
Strawberry Choco
Recipe by Mike Moreken (5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.013 IBU = 23 ABV = 5.3%
Ingredients
1.0 lb. (0.45 kg) crystal malt (60 °L)
0.20 lb. (91 g) CaraPils® malt
1.0 lb. (0.45 kg) pale malt
3.2 lb. (1.5 kg) golden liquid malt extract (45 min.)
3.0 lb. (1.4 kg) amber liquid malt extract (45 min.)
6.1 AAU Nugget hops (60 min.) (0.5 oz./14 g of 12.2% alpha acids)
1 whirlfloc tablet (15 min.) Nottingham dried yeast
3.0 lb. (1.4 kg) Sweet Cherry Puree Vintner’s Harvest (secondary)
0.33 cup baker’s chocolate (secondary)
2.0 oz. (57 g) strawberry extract (bottling)
0.5 lb. (0.23 kg) lactose (bottling)
3⁄4 cup brown sugar (for priming)
Step by Step
Bring about 2.5 gallons (9.5 L) to roughly 155 °F (68 °C). Soak grain for 30 minutes. Remove grain. Bring to a boil. Remove pot from heat and stir in extract. Return to boil for 60 minutes. Add hops and whirlfloc as indicated. Add cool sterilized water to make 5 gallons (19 L). Aerate and pitch yeast at 72 °F (22 °C). Ferment for one week then rack to secondary. Add cherry puree and chocolate to secondary. Move to cooler area for two weeks at 70 °F (21 °C), if possible. At bottling, add strawberry flavor and lactose, stir gently. Prime, bottle and condition at room temperature for four weeks minimum. (OG and FG are given as before lactose and fruit added. Estimated ABV includes sugar from strawberry puree. Lactose will boost beer’s FG by about 4 “gravity points.”)
Strawberry Choco
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.013 IBU = 23 ABV = 5.3%
Ingredients
8.5 lb. (3.9 kg) pale malt
1 lb. 6 oz. (0.63 kg) crystal (60 °L)
0.20 lb. (91 g) CaraPils® malt
6.1 AAU Nugget hops (60 mins) (0.5 oz./14 g of 12% alpha acids)
1 whirlfloc tablet (15 mins) Nottingham dried ale yeast
3.0 lb. (1.4 kg) Sweet Cherry Puree Vintner’s Harvest (secondary)
0.33 cup baker’s chocolate (secondary)
2.0 oz. (57 g) strawberry extract (bottling)
0.50 lb. (0.23 kg) lactose (bottling)
3⁄4 cup brown sugar (for priming)
Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes, adding hops with 60 minutes remaining. Ferment at 72 °F (22 °C), then rack to secondary, adding fruit puree and chocolate. Add lactose and fruit extract at bottling, along with priming sugar.
