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Sahti Braumeister 20

222 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Post Boil Size: 20.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: C.S.Rhoderick,LLC
Calories: 222 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Sunday February 20th 2022
1.072
1.018
7.2%
19.8
5.4
5.7
15.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pale Ale4.5 kg Pale Ale 1.65 € / kg
7.43 € 		39 2.3 75%
1.50 kg New Zealand - Malted Rye1.5 kg Malted Rye 2.03 € / kg
3.05 € 		40.2 3 25%
6 kg / 10.47 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops 0.04 € / g
1.10 € 		Pellet 3.75 Boil 60 min 16.24 50%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops 0.04 € / g
1.10 € 		Pellet 3.75 Boil 10 min 3.53 50%
56 g / 2.20 €
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Juniper Berries Herb Boil 1 hr.
14 g Juniper Berries Herb Boil 30 min.
5 g Irish Moss 0.05 € / g
0.26 € 		Fining Boil 15 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
0.26 €
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
2.43 € / each
2.43 €
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
29.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
2.43 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.66 bar       Temp: 4.4 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 15 15 100 100 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Strike -- 43 °C --
Infusion 44 °C 44 °C 20 min
Sparge Infusion 52 °C 52 °C 15 min
Infusion 65 °C 65 °C 40 min
Infusion 72 °C 72 °C 15 min
3.3 L Sparge 72 °C 72 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 10 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 24.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 20.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.2 L) 19
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

Mash at a fairly low temperature, 148° F to allow for the drier style. 60 minute boil with the addition of 1 ounce of dried juniper berries with the 1/3 ounce of Azacca hops. The remaining hops are added at flame out.

Chill the wort to no less than 85° F. Under pitch the Omega brands Kveik yeast and maintain the temperature throughout the whole fermentation. This hot fermentation will allow for the yeast to produce esters of pineapple, mango and other citrus from being stressed and under pitched.

The beer can then be chilled and kegs in only 10 days!

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  • Last Updated: 2022-02-20 19:33 UTC