Strawberry. Belgian. Milk. Stout.
Just typing that name makes me think of Strawberry Quik, but that’s really not what I’m going for with this beer. I’m not exactly sure what I’m going for but I do know this thing will be black and not bright pink. I’m hoping for a sweet stout with some spiciness from the Belgian yeast and a tippity touch of strawberry flavor on top. I want to be able to tell there’s some strawberries in there but it shouldn’t be in your face. The strawberry flavor should just hang out in the general vicinity but not get too comfortable. It needs to leave plenty of room for the Belgian-Stouty-ness to come through so it doesn’t taste a tall glass of black bunny milk. Although I think that’s probably a good name for it. Belgian Black Bunny Milk Stout™.
The recipe I’m using is a Left Hand Milk Stout clone that I adapted to include a Belgian yeast and a few pounds of strawberries, courtesy of the farm at House Sprouse. I was supposed to use some of their strawberries in a brew last summer but I totally effed up and didn’t get any in time. This summer I’m getting started early and hopefully not totally effing up again. If I’m lucky I might even get another batch of strawberries that I can use to brew something a little more summery like a Strawberry Wheat or some shit. If you calm the fuck down and just relax I’ll let you know what I decide to do.
So here’s the recipe:
Batch Size: 5.25 gal Grains: 12.88 lbs Original Gravity: 1.060 IBU: 26 ABV (estimated): 6.7% 7.5 lb 2-row 1 lb Roasted barley 12 oz Crystal 60L 12 oz Chocolate malt 12 oz Dark Munich malt 10 oz Flaked barley 8 oz Flaked oats 1 lb Lactose 1.0 pkg Safale T-58 Mash at 156F for 45 minutes 75 minute boil 0.50 oz Yakima Magnum [14.00 %] - Boil 60.0 min 1 oz East Kent Goldings [5.00 %] - Boil 10.0 min Since I don't actually have the strawberries yet I'm leaving them out for now. They'll most likely be pureed and added after transferring to a secondary fermentor.