Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L
|
Bill %
|
|
2.70 kg |
Viking Pilsner2.7 kg Viking Pilsner |
|
38 |
1.8 |
84.9% |
|
0.32 kg |
Viking Dark Ale0.32 kg Viking Dark Ale |
|
36 |
17.8 |
10.1% |
|
0.16 kg |
Weyermann Rye Malt0.16 kg Weyermann Rye Malt |
|
38 |
3.5 |
5% |
|
3.18 kg
/ $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
15 g |
Magnun15 g Magnun Hops |
|
Pellet |
11.2 |
Mash
|
0 min |
8.68 |
100% |
|
15 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
15 g |
Magnun (Pellet) 15 g Magnun (Pellet) Hops |
|
8.68 |
100% |
|
15 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
1 L |
|
Temperature |
35 °C |
30 min |
|
1 L |
|
Temperature |
45 °C |
30 min |
|
1 L |
|
Temperature |
55 °C |
30 min |
|
1 L |
|
Temperature |
70 °C |
30 min |
|
1 L |
|
Temperature |
85 °C |
30 min |
|
1 L |
|
Temperature |
100 °C |
30 min |
|
Starting Mash Thickness:
2 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
20 g |
Juniper Berry
|
|
Spice |
Other |
-- |
|
4 g |
Ph 5.2
|
|
Other |
Mash |
-- |
|
1,000 g |
Juniper Branches
|
|
Other |
Other |
-- |
Target Water Profile
Turku
Notes
Yeast: Fresh Baking Yeast 13g
Put hops and half of the crushed juniper berrys into the mash
Every 30 min add 1l of water(35 c,45 c,55 c,70 c, 85 c, 100 c) and mix up the mash.
Heat up the mash until it boils.
After the last add, put Juniper branches inside a bowl. First brewing bag, then the branches and juniper.
There have to bee holes in the bottom of the bowl.
Take 3-5dl wort, cool it down to 27 c, and mix the baking yeast into it. Cover up the "starter".
Pour the mash on the branches and start sparging with boiling water unitl you hit the wanted OG or the amount of wort.
First couple of liters is good to pour over the mash and branches again.
Cool the wort down to 27 c and add "starter".
Let sahti to ferment in 22 c for 2 days and after that ferment it in 10 c for 2-3 weeks and it is ready to drink.
You can also cold crash the sahti at 5 c for 2 or more days. Then move it into a big container and storage in cold, 10 c or below.
Sahti is a "living" beverage, so allways storage it in cold as sayed above.
This way sahti will stay good for one month, or even longer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-01-23 19:53 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Buy Ingredients
Recipe Tools ▼
Brew!
