This is my Sahti recipe - the ancient and traditional Finnish home beer. I have used this recipe many times and people have praised it. Unfortunately most of the ingredients are only available here in finland (yeast especially) and because the yeast - which is by the way the common baker's yeast in finland - is the key player here, you won't get exactly the same result :(
Juniper branches are placed in the bottom of the mash tun before adding any other ingredients.
Wort is not boiled but it's heated to boiling temperature at the end of the mash in order to pasteurize the mash before lautering.
The fermentation process starts with ~15-20 °C temperature. This is the primary fermentation. Once the fermentation weakens then drop the wort temperature to ~4 °C (= put it to the fridge) where it can rest 4-5 weeks (yes, really!). If your fermentation tank can resist some pressure, remove the air lock and let it collect some pressure. Don't do this if you don't have PRV / safety valve in your tank!!
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Last Updated: 2022-08-12 19:35 UTC
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NEW Water Requirements:
Sahti
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Water Requirements:
Sahti
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
$
Other
$
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Cost Per Pint
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