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Sahti

268 calories 29.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Sahti
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JasonT
Hop Utilization: 66%
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Monday May 29th 2023
1.080
1.023
7.5%
0.0
5.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Sahtimallas10 lb Sahtimallas 38 2.5 76.9%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 23.1%
13 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Juniper Berries Water Agt Mash --
1 oz spruce tips Water Agt Mash --
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.13 tsp Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
11.50 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.88 g | 31.5 qt) 7.38 29.5  
Mash volume with grains (equipment estimates 8.92 g | 35.7 qt) 8.42 33.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6 g | 24 qt) 5.5 22  
Boil off losses -1.5 -6  
Post boil Volume 4.5 18  
Volume into fermentor 4.5 18  
Total: 7.38 29.5
Equipment Profile Used: System Default
"Sahti" Sahti beer recipe by JasonT. BIAB, ABV 7.52%, IBU 0, SRM 5.61, Fermentables: ( Sahtimallas, Flaked Wheat) Other: (Juniper Berries, spruce tips, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-11-01 16:57 UTC