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27I. Sahti

301 calories 30 carbs
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: 301 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Friday September 8th 2017
1.090
1.022
8.93%
13.39
11.14
5.4
n/a
 
Fermentables
Amount Fermentable 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 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Mash   13.39 100%
 
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 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.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 449 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
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
 
Notes

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

Aroma:
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.

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

Flavor:
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.

Mouthfeel:
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.

Comments:
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.

History:
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.

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

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  • Last Updated: 2019-10-29 22:16 UTC
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