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1 Gal Sahti

Method: All Grain
Style: Sahti
Boil Time: 15 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.31 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 297 calories (Per 12oz)
Carbs: 31 g (Per 12oz)

Created: Thursday August 31st 2023

Original Gravity:

1.089

Final Gravity:

1.023

ABV (alternate):

9.5%

IBU (tinseth):

5.1

SRM (morey):

10.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Finland - Pilsner Malt1.5 lb Pilsner Malt	37	2	33.8%
1.50 lb	German - Vienna1.5 lb Vienna	37	4	33.8%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	22.5%
4 oz	Briess - Rye Malt4 oz Rye Malt	36.8	3.7	5.6%
3 oz	Flaked Oats3 oz Flaked Oats	33	2.2	4.2%
4.44 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 g	Magnum2 g Magnum Hops		Pellet	15	Boil	15 min	5.09	100%
2 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 g	Magnum (Pellet) 2 g Magnum (Pellet) Hops		5.09	100%
2 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
1.5 gal		--	140 °F	45 min
		140 °F	158 °F	45 min
		158 °F	176 °F	15 min
0.6 gal	Fly Sparge	170 °F	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Juniper Branches	Spice	Mash	1 hr.
0.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2.30 g	Gypsum	Water Agt	Mash	1 hr.
2.40 ml	Lactic acid	Water Agt	Mash	1 hr.
1.90 g	Chalk	Water Agt	Mash	1 hr.
2.10 g	Salt	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	0.25 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 35 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Use a ramped mash, start with warm (80°) water, then heat gradually to 170 degrees and hold for 10 minutes. Heating should take at least two hours.
Alternate yeast - Baker's Yeast.
Mash grains and juniper berries (branches, if available, 2 oz for 5 gal, see if you can source in KY)
Prior to brew day, toast rye malt: Preheat oven to 350, spread the rye on a baking sheet covered in aluminum foil, bake for 30 - 45 mins. The malt should be nutty, bready, or raisin-like.
Juniper: Use thin branch tips of Eastern Red Cedar, if available. Sub juniper berries if juniper tips are not available.
When mash is complete recirculate until clear, sparge to get approx. 5 gal (1.35 gal) wort. Boil 10 mins with 5 IBUs of neutral hops. Cool to fermentation temperature and pitch Kviek yeast at 85 degrees, baker's yeast at 68 degrees. Ferment until gravity has dropped to 1.035, or when the beer tastes sweet but not cloying. Cold crash. Carbonate very lightly.

1st Brew: I forgot to toast the rye, will toast the oats.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-11-15 19:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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