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Sahti ei lopu #2

256 calories 29.3 g 330 ml
Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 0 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 256 calories (Per 330ml)
Carbs: 29.3 g (Per 330ml)
Created Thursday July 14th 2016
1.082
1.025
7.48%
8.68
15.79
n/a
n/a
 
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
 
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 --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Turku
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 13 4 11 10 65
Mash Chemistry and Brewing Water Calculator
 
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.

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  • Public: Yup, Shared
  • Last Updated: 2017-01-23 19:53 UTC
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