Historical Beer - Sahti
BJCP Style Guide
Top 10 Sahti Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| norwegian ale |
5.5 gal | 7.61% | 11.98 | 1.077 | 1.019 | All Grain | 4140 | |
| Sahti Viking Beer |
5 gal | 9% | 8.29 | 1.092 | 1.024 | All Grain | 3717 | |
| Sahti |
3.5 gal | 4.9% | 12.11 | 1.049 | 1.012 | All Grain | 3668 | |
| Mjölnir |
14 L | 10.88% | 13.35 | 1.102 | 1.019 | All Grain | 3095 | |
| Sahti |
5.5 gal | 5.47% | 16.37 | 1.053 | 1.011 | All Grain | 2721 | |
| Ragnarok |
5 gal | 7.28% | 6.81 | 1.073 | 1.017 | All Grain | 2368 | |
| Sahti |
5.5 gal | 6.11% | 38.14 | 1.062 | 1.016 | All Grain | 2092 | |
| Norwegian farm house øl |
27 L | 7.46% | 15.26 | 1.076 | 1.020 | Partial Mash | 2021 | |
| Sahti |
5 L | 5.45% | 6.72 | 1.056 | 1.014 | All Grain | 1737 | |
| G01 Blood Eagle - Viking Ale |
49 L | 5.49% | 0 | 1.064 | 1.022 | All Grain | 1710 |
Newest Sahti Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Sahti |
5.5 gal | 9.55% | 0 | 1.093 | 1.021 | All Grain | 31 | |
| Northern gold (table raw pale sahti) |
9 L | 6.18% | 5.51 | 1.052 | 1.005 | BIAB | 91 | |
| sahti attempt |
4 gal | 10.22% | 0 | 1.104 | 1.026 | extract | 80 | |
| 1 Gal Sahti |
1.25 gal | 9.49% | 3.75 | 1.089 | 1.023 | All Grain | 183 | |
| Sahti |
1.25 gal | 7.93% | 7.92 | 1.081 | 1.020 | BIAB | 166 | |
| Toinen Sahti |
5 gal | 7.4% | 2.91 | 1.077 | 1.020 | All Grain | 169 | |
| Northern gold (table non-raw sahti) |
34 L | 4.23% | 7.1 | 1.046 | 1.014 | All Grain | 237 | |
| Session Sahti |
5 gal | 5.7% | 4.01 | 1.057 | 1.013 | BIAB | 217 | |
| Sahti |
4.5 gal | 7.52% | 0 | 1.080 | 1.023 | BIAB | 206 | |
| Hääsahti |
21 L | 7.41% | 5.07 | 1.070 | 1.013 | All Grain | 315 |
Fermentables Used In Sahti Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Rye | 14 | German | Grain | base malt |
3.5°L
|
38 | 17% | 4% - 42% |
| Rye | 13 | Grain | base malt |
3.5°L
|
38 | 20% | 5% - 40% | |
| Munich - Light 10L | 13 | Grain | specialty malt |
10°L
|
33 | 24% | 3% - 88% | |
| US - Pale 2-Row | 13 | US | Grain | base malt |
1.8°L
|
37 | 50% | 23% - 100% |
| German - Pilsner | 11 | German | Grain | base malt |
1.6°L
|
38 | 66% | 37% - 89% |
| Flaked Oats | 10 | Adjunct | raw |
2.2°L
|
33 | 6% | 4% - 9% | |
| Viking - Sahtimallas | 9 | Finland | Grain | base malt |
2.5°L
|
38 | 77% | 25% - 98% |
| Smoked Malt | 9 | Grain | smoked malt |
3°L
|
37 | 12% | 1% - 38% | |
| American - Pilsner | 8 | American | Grain | base malt |
1.8°L
|
37 | 77% | 46% - 100% |
| German - Pale Ale | 7 | German | Grain | base malt |
2.3°L
|
39 | 52% | 33% - 75% |
Hops Used In Sahti Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 11 | 7 | 34% | 11% - 100% |
| Hallertau Hersbrucker | 7 | 4 | 63% | 20% - 100% |
| Magnum | 5 | 15 | 84% | 22% - 100% |
| Saaz | 5 | 3.5 | 56% | 14% - 100% |
| Citra | 4 | 11 | 26% | 8% - 50% |
| Domestic Hallertau | 4 | 3.9 | 100% | 100% - 100% |
| Fuggles | 4 | 4.5 | 87% | 73% - 100% |
| Chinook | 3 | 13 | 46% | 7% - 100% |
| East Kent Goldings | 3 | 5 | 83% | 50% - 100% |
| Hallertau Mittelfruh | 3 | 3.75 | 75% | 50% - 100% |
Steeping Grains Used In Sahti Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Sahti Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Omega Yeast Labs - Voss Kveik OYL-061 | 8 | Omega Yeast Labs | Norwegian Ales | 0.12 | Medium | 79% | 68°F | 98°F |
| Omega Yeast Labs - HotHead Ale OYL-057 | 7 | Omega Yeast Labs | Norwegian Ales | 0.11 | Medium High | 80% | 62°F | 98°F |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 7 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
| Omega Yeast Labs - Hornindal Kveik OYL-091 | 5 | Omega Yeast Labs | Norwegian Ales | 0.12 | High/Low | 79% | 70°F | 95°F |
| White Labs - Hefeweizen Ale Yeast WLP300 | 3 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Danstar - Nottingham Ale Yeast | 3 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY | 3 | Norwegian Ales | High | Medium | 78.5% | 68°F | 95°F | |
| Wyeast - Weihenstephan Weizen 3068 | 2 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| Fermentis - Safale - American Ale Yeast US-05 | 2 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Imperial Yeast - A43 Loki | 2 | Imperial Yeast | Ale | Medium High | 80% | 60°F | 100°F |
Other Ingredients Used In Sahti Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 11 | Water Agt | Mash | 4% | 0% - 17% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 3% | 0% - 22% |
| Lactic acid | 7 | Water Agt | Mash | 93% | 63% - 100% |
| Epsom Salt | 6 | Water Agt | Mash | 4% | 0% - 11% |
| Irish Moss | 6 | Fining | Boil | 55% | 12% - 88% |
| Calcium Chloride (anhydrous) | 4 | Water Agt | Mash | 29% | 0% - 100% |
| Chalk | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Magnesium Chloride | 2 | Water Agt | Mash | 1% | 0% - 2% |
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