Update 8/16 - Most of the berries have fallen to the bottom, a little fermentation still going. I did figure out how to account for the berries, though. Strawberries are around 5% sugar by weight (maybe a little more since these were so ripe), so let's be generous and say I added 0.5# of sugar as berry puree, 100% fermentable at ~40ppg, so we'll call it at ~0.5% ABV added by the fruit.
Update 8/9 - Racked to secondary with berry puree. SG ~1.012
Some of the ripest strawberries I'd ever seen were $7 a flat a month or so ago. I bought a few, and we ate lots of them with shortcake, sparkling wine, in salads, etc. And I pureed and froze about 8.5lbs of the ripest, reddest berries. The lactose is to give the beer a little body, since it should ferment out pretty well (and will dry out with the berries, although crash cooling should help there). I considered using the frozen berries to help chill the wort quickly, but decided against it because fruit in primary is a good way to guarantee blowing out your airlock. 8.5lbs should give this cream ale a moderate berry flavor, since it's such a pale base brew. Ray Daniels recommends closer to 2#/gal in his book, but we'll start here and see what happens.
Strawberry Cream Ale
--10lbs Am 2-row (RAHR)
--1lb Flaked Corn
--0.25lb Lactose (15min)
--8.5lbs Ripe strawberries, pureed, frozen (secondary)
--1.5oz Willamette 4.3%AA, whole (60min)
--0.5oz Willamette 4.3%AA, whole (30min)
--1/4tsp supermoss (10min)
--Wyeast 1450 "Denny's Favorite", 1L starter.
Mash in 19qts to 150F, hold for 60 min. Batch sparge with 3.5gal to collect 6.75gal total. Boil 60 minutes. Ferment in low 60s to minimize esters. Crash out the yeast, rack onto berry puree in secondary. Going into the fermenter, this does actually taste a lot like a bowl of corn flakes :D