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Chocolate Dipped Strawberries-Archived

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS TIME.
OG: 1.069 (approx.) -- FG: 1.017 (approx.)

Dark, rich and luxurious, this brew features a malty chocolate character, backed by a soft fruitiness and hints of spice. Reserve this for special occasions, and let it mature at least two months.

RECIPE:
2 Cans Sticky Wicket Oatmeal Stout
1 Can Golden Wheat UME
2 Packets Dry Brewing Yeast (under lid of beer mix)
1 Can Strawberries in Light Syrup
1 Pouch Wheat Liquid Yeast
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/4 Cup Dutch Process Cocoa

Chocolate Dipped Strawberries-Archived

Flavor: Malty
ABV (alc/vol): 6.8%
SRM (Color): 40+
IBU (Bitterness): 29

ABV -- An estimate of alcohol content given in percent of alcohol by volume. Your actual abv may vary.

SRM -- Color based on Standard Reference Method, where as:
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over
(fruits may add additional color.)

IBU -- Bitterness shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over

Chocolate Dipped Strawberries-Archived

Dark, rich and luxurious, this brew features a malty chocolate character, backed by a soft fruitiness and hints of spice. Reserve this for special occasions, and let it mature at least two months.

RECIPE INGREDIENTS:
2 Cans Sticky Wicket Oatmeal Stout
1 Can Golden Wheat UME
2 Packets Dry Brewing Yeast (under lid of beer mix)
1 Can Strawberries in Light Syrup
1 Pouch Wheat Liquid Yeast
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/4 Cup Dutch Process Cocoa

NOTE: A DAY OR TWO BEFORE BREWING, ACTIVATE YOUR LIQUID YEAST, FOLLOWING THE INSTRUCTIONS ON THE BACK OF THE YEAST PACKET.

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: POUR SANITIZER FROM YOUR BREW KEG INTO A BLENDER AND SOAK 10 MINUTES BEFORE DISCARDING EXCESS SANITIZER.

Step 2: Brewing
2.1. In your sanitized blender, purée the fruit, and set it aside to add later (step 2.6).

2.2. Fill keg with cold water to the 4-quart mark on the back.

2.3. Remove yeast packets from under lid of both beer mixes (Not needed for this recipe), then place unopened cans of mix and UME in hot water to make the liquid easier to pour.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot and bring to a boil, then remove from heat. Add 1/4 cup dutch process cocoa, stir to mix well and cover for 5 minutes.

2.5. Stir both beer mixes and UME into this water. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.

2.6. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your pureed fruit, stir vigorously to mix well.

2.7. Pour entire contents of liquid yeast into keg. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 MONTHS.

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