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Historical Beer - Sahti

BJCP Style Guide

Top 10 Sahti Recipes

Title Size ABV IBU OG FG Color Method Views
norwegian ale
5.5 gal 7.61% 11.98 1.077 1.019
All Grain 2114
Finnish your Sahti
5 gal 10.27% 6.39 1.104 1.026
All Grain 1902
Sahti
3.5 gal 4.9% 12.11 1.049 1.012
All Grain 1835
Mjölnir
14 L 10.88% 13.35 1.102 1.019
All Grain 1594
Sahti ei lopu #2
8 L 7.48% 8.68 1.082 1.025
All Grain 1530
Sahti
5.5 gal 5.47% 16.37 1.053 1.011
All Grain 1128
Ragnarok
5 gal 7.28% 6.81 1.073 1.017
All Grain 1067
Norwegian farm house øl
27 L 7.46% 15.26 1.076 1.020
Partial Mash 890
Sahti
5.5 gal 6.11% 38.14 1.062 1.016
All Grain 878
Brown
5 gal 49.22% 0 1.500 1.125
All Grain 802

Newest Sahti Recipes

Title Size ABV IBU OG FG Color Method Views
Finnish Juniper Sahti
5 gal 9.28% 37.69 1.094 1.023
All Grain 52
Chill Viking
16 gal 8.81% 7.67 1.083 1.016
All Grain 43
Finnish Sahti
15 L 9.43% 0 1.103 1.031
All Grain 20
Solstice Sahti
6.5 gal 8.45% 9.61 1.079 1.015
BIAB 62
Greek Legs
23 L 3.22% 32.76 1.033 1.008
BIAB 65
Naughti Naughti
6 gal 9.73% 5.85 1.085 1.011
All Grain 57
Juniper Rye Kveik
5.5 gal 6.07% 29.69 1.057 1.011
All Grain 88
Norsk Kviek øl
20 L 8.05% 29.05 1.074 1.013
All Grain 91
Hornindal Kornøl (Norwegian Farmhouse Raw Ale)
0.5 gal 6.76% 6.26 1.066 1.014
All Grain 242
Non traditional Lithuanian
3 gal 6.29% 59.03 1.060 1.012
All Grain 65

Fermentables Used In Sahti Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Rye 10 German Grain base malt 3.5°L
38 19% 4% - 42%
American - Pale 2-Row 10 American Grain base malt 1.8°L
37 49% 24% - 75%
German - Smoked Malt 9 German Grain base malt 3°L
37 12% 1% - 38%
American - Rye 9 American Grain base malt 3.5°L
38 21% 5% - 40%
German - Pilsner 8 German Grain base malt 1.6°L
38 62% 28% - 89%
Flaked Oats 7 Adjunct raw 2.2°L
33 6% 4% - 9%
German - Munich Light 7 German Grain base malt 6°L
37 30% 6% - 88%
American - Pilsner 5 American Grain base malt 1.8°L
37 75% 62% - 86%
Flaked Rye 5 Adjunct raw 2.8°L
36 8% 5% - 12%
United Kingdom - Maris Otter Pale 5 United Kingdom Grain base malt 3.75°L
38 57% 38% - 79%

Hops Used In Sahti Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 7 7 27% 11% - 100%
Hallertau Hersbrucker 6 4 59% 20% - 100%
Citra 4 11 26% 8% - 50%
Domestic Hallertau 3 3.9 100% 100% - 100%
Magnum 3 15 74% 22% - 100%
Sterling 2 8.7 28% 10% - 50%
Simcoe 2 12.7 33% 25% - 50%
Willamette 2 4.5 38% 2% - 60%
Saaz 2 3.5 40% 14% - 57%
East Kent Goldings 2 5 100% 100% - 100%

Steeping Grains Used In Sahti Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In Sahti Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Omega Yeast Labs - HotHead Ale OYL-057 6 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
Omega Yeast Labs - Voss Kveik OYL-061 5 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
Omega Yeast Labs - Hornindal Kveik OYL-091 3 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
The Yeast Bay - Sigmund 2 The Yeast Bay Ales Low High 80.5% 70°F 100°F
White Labs - Hefeweizen Ale Yeast WLP300 2 White Labs Wheat Medium Low 74% 68°F 72°F
Imperial Yeast - A43 Loki 2 Imperial Yeast Ale Medium High 80% 60°F 100°F
White Labs - Belgian Wit Ale Yeast WLP400 1 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 1 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F

Other Ingredients Used In Sahti Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 2 Water Agt Mash 100% 100% - 100%
Irish Moss 2 Fining Boil 54% 33% - 76%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Gypsum 2 Water Agt Mash 6% 0% - 11%
Calcium Chloride (dihydrate) 1 Water Agt Mash 18% 18% - 18%
Epsom Salt 1 Water Agt Mash 6% 6% - 6%
Table Salt 1 Water Agt Mash 6% 6% - 6%
Chalk 1 Water Agt Mash 0% 0% - 0%
Phosphoric acid 1 Water Agt Sparge 28% 3% - 52%
Magnesium Chloride 1 Water Agt Mash 0% 0% - 0%

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