Banaanisahti 2020 - Beer Recipe - Brewer's Friend

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Banaanisahti 2020

313 calories 30.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 5 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.151 (recipe based estimate)
Post Boil Gravity: 1.151 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 313 calories (Per 330ml)
Carbs: 30.4 g (Per 330ml)
Created: Sunday October 6th 2019
1.101
1.023
10.2%
0.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Viking - Pale Ale Malt2 kg Pale Ale Malt 37 2.5 38.5%
1.50 kg Viking - Pilsner Malt1.5 kg Pilsner Malt 37 1.9 28.8%
400 g Viking - Munich400 g Munich 36 9.1 7.7%
1,300 g Viking - Sahtimallas1300 g Sahtimallas 38 2.5 25%
5.20 kg / 0.00 €
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Step 1 Strike 72 °C 60 °C 30 min
3 L 57 °C 65 °C 30 min
3 L 63 °C 70 °C 30 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.4
Mash volume with grains (equipment estimates 9.8 L) 13.8
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 4.2 L) 3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.5 L) 8
Boil off losses -0.5
Post boil Volume 8
Top off amount 4
Going into fermentor 12
Total: 14.1  
Equipment Profile Used: System Default
 
Notes

Juniper twigs can be added to mash and boil

Use baker's yeast

Fermentation:

  • Primary fermentation @ 16C
  • After 5 days move to cold (< 10°C)
  • After 10 days move to second vessel leaving the yeast behind
  • Keep in cold 10 to 14 days
  • Enjoy
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  • Public: Yup, Shared
  • Last Updated: 2020-10-18 23:17 UTC