Saskatoon Berry Beer Recipe D.I.Y.

Saskatoon Berry Beer Recipe D.I.Y.

Hey Guys and Gals!

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

Yield: 5.00 US Gallons

Ingredients:

• Maris Otter Pale – UK 1.15 lb
• Pale Wheat – CA 5.75 lb
• Flaked Wheat – US lb 0.57
• Hersbrucker 2 oz Boil 10 min
• Hersbrucker 1 oz boil 60 min
• Yeast Fermentis Safale US-05
• raspberries 9.1 oz
• saskatoon berries 3.45 lb

Directions

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

• Maris Otter Pale – UK 1.15 lb
• Pale Wheat – CA 5.75 lb
• Flaked Wheat – US lb 0.57

Bring 5 gallons of water to about 140F add in grains using a grain bag let the temp fall to about 122F for 20 min. Then for 90 min bring to 148F. Finally bring up the temp to 168F for 20 min.

Remove the grains.

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

Step 2

• Hersbrucker 1 oz boil 60 min

Add at the beginning of boil.

Step 3

• Hersbrucker 2 oz Boil 10 min

Add 50 min in to boil.

Fermentation Through Bottling Saskatoon Berry Beer Recipe

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

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 5

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.

• Yeast Fermentis Safale US-05

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.

Fermentation

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.

Juice the berries add the secondary carboy,

• raspberries 9.1 oz
• saskatoon berries 3.45 lb

Step 6

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

(if you are adding dry hops you may add it now 1 ounce of your choosing)

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

Step 7

• 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.

Image by Elena Mullagaleeva from Pixabay

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 buildthebottle.com Weekend Rabbi too.