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Old 05-04-2009, 05:30 PM   #1
jeansberg
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Mar 2009
Vasa, Finland
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This awesome idea came to me today. Why not combine strawberries (possibly my favorite kind of berry) with a double chocolate stout (definitely a style I enjoy)?

I've been reading threads about cocoa powder and fruit for the last hour probably. I think I've chosen to add some cocoa powder 15 minutes from the end of the boil and to add the strawberries to the fermenter after about a week. Here's the first draft of the recipe from Beersmith:

Quote:
Strawberry Chocolate Stout
Spice, Herb, or Vegetable Beer
Type: Extract Date: 4.5.2009
Batch Size: 5,00 L Brewer: jeansberg
Boil Size: 5,00 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment

Ingredients
0,60 kg Light Dry Extract 8 ebc (4,0 SRM) Dry Extract 75,0 %
0,10 kg Caramel/Crystal Malt - 60L (60,0 SRM) Grain 12,5 %
0,07 kg Roasted Barley (300,0 SRM) Grain 8,8 %
0,03 kg Carafa I (337,0 SRM) Grain 3,8 %
10,00 gm Goldings, East Kent [4,80%] (60 min) Hops 23,0 IBU
xxx kg Cocoa Powder (Boil 15,0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
xxx kg thawed strawberries added after one week of fermentation

Beer Profile
Est Original Gravity: 1,045 SG
Est Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 4,4 %
Bitterness: 23,0 IBU Calories: 90 cal/l
Est Color: 26,4 SRM
Total Grain Weight: xxx kg
I'm guessing the berries will raise the ABV by one point maybe? This is a very small batch as you may have noticed. What amount of cocoa powder and strawberries should I add? Are there any guidelines for percentage of mass, etc?

 
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Old 05-04-2009, 06:49 PM   #2
jeansberg
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Mar 2009
Vasa, Finland
Posts: 56
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Converting the standard 5 gallon recipes I've found seems to land me at about 75 grams of cocoa powder and 600 grams of strawberries. Does this sound reasonable?

 
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Old 05-04-2009, 07:03 PM   #3
Tonedef131
 
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Feb 2008
Fort Wayne
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I put 3lbs of cherries in 3 gallons of chocolate stout and you can't really taste the cherries. With strawberries being even more subtle than cherries I would think about 1kg of berries per liter of beer would get you a pretty noticable fruit character.

 
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Old 05-04-2009, 07:06 PM   #4
jeansberg
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Mar 2009
Vasa, Finland
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Sounds like a lot. Wouldn't that amount add a ****load of fermentable sugars to the wort? Could it even be called a beer at that point?

 
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Old 05-04-2009, 07:09 PM   #5
Tonedef131
 
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Fort Wayne
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It is a lot. You are choosing a base style with VERY assertive flavors, then complimenting it with a very subtly flavored fruit. If you want it to come through you are gonna have to add a lot of fruit.

 
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Old 05-07-2009, 08:44 AM   #6
jeansberg
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Mar 2009
Vasa, Finland
Posts: 56
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I brewed this yesterday. A part from an unfortunate boil-over that left caramelized wort all over my stove top, everything went well. I added some Van Houten (dutch-processed) cocoa powder at 15 minutes, which added a lovely smell of hot chocolate and a bunch of cocoa fat floating on top of the wort.

I pitched the entire S-04 packet into the wort and 8-9 hours later there was a thick layer of krausen that looked a bit like a chocolate dessert on top of the wort. I am now going to wait one week and probably add the strawberries in a grain bag.

 
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Old 01-07-2012, 11:31 PM   #7
Harvestsmiles
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Nov 2010
Ogden, UT
Posts: 104


I am going for a Strawberry Covered Chocolate Milk Stout because I think the strawberries will be more up front/aroma and the Chocolate more of an undertone/afternote. BYO had an article about aphrodisiac recipes for Valentines Day. Using a recipe from there, as well as other HBT contributors for inspiration - I came up this:

10 Gallon All Grain

15 lbs Pale Ale Malt
2 lbs Midnight Wheat
2 lbs Crystal 80
2 lbs Munich II
2 lbs Chocolate Malt
2 lbs Golden Naked Oats
2 lbs Carapils
1 lbs Flaked Barley

3 oz East Kent Goldings 60 Min
1 oz Fuggle 30 Min
1 oz Fuggle 15 Min

Super Moss 15 Min

1 lbs Lactose 10 Min

Allow to ferment in Primary until steady bubbling slows (~5 days)

Then in secondary: Add ingredients below and syphon on top, allow 2 weeks in secondary:

1 lbs Lactose
4 Tahitian Vanilla Beans (Chopped & Soaked in Vodka for 24 hours)
8 oz Organic Cacao Powder (I got this from Vitamin Cottage but have also used Hersheys Special Dark Cacao Powder in other recipes)
96 oz can Vinter's Harvest Strawberries
2 drops Strawberry Extract

I will be splitting these ingredients between to seperate secondary vessels:

Since I will be fermenting in 5 gallon carboys(Primary) and 5 gallon buckets(Secondary) I will be using two different yeasts: Wyeast 1318 London Ale III will be for one carboy and S-04 for the other. I will make a yeast starter with the smack pack, and the fellow from my LHBS says I can just sprinkle the dry yeast on top of wort (I never used dry yeast before)

I will mash at a higher temp (~157) to get the extra mouthfeel.

I will be brewing this tomorrow in the snow :-) and hope to give this a try for Valentines Day 2012!

Curious of any feedback about this recipe....

 
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Old 03-01-2012, 08:08 PM   #8
BillyVegas
 
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Nov 2008
Dirty Jersey, NJ
Posts: 294

How did this come out? Brewing for a wedding and this looks tempting...

 
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Old 06-22-2012, 01:40 AM   #9
GHC007
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Feb 2011
Cleveland, OH
Posts: 59


Hate to revive this but I'm also very interested in the final product, anyone try this and care to share results?

 
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