Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

27I. Sahti

300 calories 30.4 g 12 oz
Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 300 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created Friday September 8th 2017
Amount Fermentable Cost PPG °L Bill %
15.50 lb Finland - Munich Malt15.5 lb Munich Malt 36 7 84.9%
2.75 lb German - Rye2.75 lb Rye 38 3.5 15.1%
18.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Mash 0 min 13.39 100%
1.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
6.8 qt Single Infusion Infusion 152 °F 120 min
1.2 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
24 each Juniper Branches w/berries Flavor Mash 1 hr.
0.13 g Chalk Water Agt Mash 1 hr.
1.39 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.42 g Gypsum Water Agt Mash 1 hr.
0.19 g Magnesium Chloride Water Agt Mash 1 hr.
29.04 ml Phosphoric acid Water Agt Mash 1 hr.
1.94 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - Hefeweizen Ale Yeast WLP300
1 Each
Attenuation (avg):
Optimum Temp:
68 - 72 °F
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 449 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

German Rye:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.

High banana esters with moderate to moderately-high clove-like phenolics. Not sour. May have a low to moderate juniper character. Grainy malt, caramel, and rye in background. Light alcohol aroma. Sweet malt impression.

Pale yellow to dark brown color; most are medium to dark amber. Generally, quite cloudy (unfiltered). Little head, due to low carbonation.

Strong banana and moderate to moderately-high clove yeast character. Moderate grainy rye flavor. Low bitterness. Sweet finish. Juniper can add a pine-like flavor; juniper berries can add a gin-like flavor; both should be complementary, not dominant. No noticeable hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with a kind of wort flavor that is unusual in other beer styles. Not sour.

Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness.

The use of rye doesn’t mean that it should taste like caraway (a dominant flavor in rye bread). The use of juniper berries will give a flavor like gin (similarly flavored with juniper berries). The juniper acts a bit like hops in the balance and flavor, providing some counterpoint to the sweet malt.

An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduolu.

Characteristic Ingredients:
Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.

Style Comparison:
Strong resemblance to Weizenbocks, but sweet and thick with a rye and juniper character.

Vital Statistics:
OG: 1.076 – 1.120
FG: 1.016 – 1.020
IBUs: 7 – 15
SRM: 4 – 22
ABV: 7.0 – 11.0%

Commercial examples:
Now made year-round by several breweries in Finland.

high-strength, amber-color, top-fermented, central-Europe, historical-style, spice

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 22:16 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients