Strawberry Beer Recipe D.I.Y.

Strawberry Beer Recipe D.I.Y.
Strawberry Beer Recipe D.I.Y.

Strawberry Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Strawberry Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons


  •  2 oz Carapils steep for 30 min at 150 degrees
  • 6 pounds of Extra Pale LME
    2 pounds of Wheat DME
  • .5 oz MT Hood 6.1% 60 min
  • .5 oz MT Hood 6.1% 45 min
  • .5 oz Ahtanum 3.4% 30 min
  • 1 tsp Irish moss 15 min
  • .5 oz Ahtanum 3.4% 5 min
  • Wyeast – American Ale II 1272
  • 8 pounds of strawberries.

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  •  2 oz Carapils steep for 30 min at 150 degrees

Bring water to a boil but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2
  • 6 pounds of Extra Pale LME
  • 2 pounds of Wheat DME
  • .5 oz MT Hood hops

Add at the beginning of boil.

Step 3
  • .5 oz MT Hood hops

Add 15 min in to boil.

Step 4
  • .5 oz Ahtanum hops 30 min

Add 30 min before the end of the boil.

Step 5
  • 1 tsp Irish moss 15 min
Step 6
  • 5 oz Ahtanum hops

5 minutes before the end of boil.

Fermentation Through Bottling Strawberry Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Add puree of passionfruit and mango to the beer and age two weeks.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 7

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Wyeast American Ale II 1272

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.


Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

Step 8
  • lbs of strawberries

Clean and slice the strawberries and add to secondary with beer to carboy.

The less exposure to oxygen the better it will taste so be careful when you rack.

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 9
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Strawberry Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Michelle Maria from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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