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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 1923
Sahti
3.5 gal 4.9% 12.11 1.049 1.012
All Grain 1667
Finnish your Sahti
5 gal 10.27% 6.39 1.104 1.026
All Grain 1598
Mjölnir
14 L 10.88% 13.35 1.102 1.019
All Grain 1450
Sahti ei lopu #2
8 L 7.48% 8.68 1.082 1.025
All Grain 1372
Sahti
5.5 gal 5.47% 16.37 1.053 1.011
All Grain 982
Ragnarok
5 gal 7.28% 6.81 1.073 1.017
All Grain 956
Norwegian farm house øl
27 L 7.46% 15.26 1.076 1.020
Partial Mash 804
Sahti
5.5 gal 6.11% 38.14 1.062 1.016
All Grain 773
Brown
5 gal 49.22% 0 1.500 1.125
All Grain 763

Newest Sahti Recipes

Title Size ABV IBU OG FG Color Method Views
Sahti
5 gal 10.32% 7.38 1.098 1.020
BIAB 22
Greek Legs
23 L 3.22% 32.76 1.033 1.008
BIAB 14
Naughti Naughti
6 gal 9.73% 5.85 1.085 1.011
All Grain 11
Juniper Rye Kveik
5.5 gal 6.07% 29.69 1.057 1.011
All Grain 18
Norsk Kviek øl
20 L 8.05% 29.05 1.074 1.013
All Grain 38
Hornindal Kornøl (Norwegian Farmhouse Raw Ale)
0.5 gal 6.76% 6.26 1.066 1.014
All Grain 73
Non traditional Lithuanian
3 gal 6.29% 59.03 1.060 1.012
All Grain 35
årsgång Sahti
5.5 gal 5.7% 24.92 1.055 1.012
All Grain 37
Sahti
11 gal 8.88% 0 1.091 1.024
All Grain 64
Juniper Kveik
5.5 gal 5.97% 22.85 1.059 1.013
All Grain 66

Fermentables Used In Sahti Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 10 American Grain base malt 1.8°L
37 49% 24% - 75%
German - Rye 9 German Grain base malt 3.5°L
38 21% 9% - 42%
American - Rye 9 American Grain base malt 3.5°L
38 21% 5% - 40%
German - Smoked Malt 8 German Grain base malt 3°L
37 13% 1% - 38%
Flaked Oats 7 Adjunct raw 2.2°L
33 6% 4% - 9%
German - Pilsner 6 German Grain base malt 1.6°L
38 57% 28% - 83%
German - Munich Light 6 German Grain base malt 6°L
37 35% 7% - 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%
German - Acidulated Malt 4 German Grain acidulated malt 3.4°L
27 2% 2% - 2%

Hops Used In Sahti Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Hersbrucker 6 4 59% 20% - 100%
Cascade 6 7 28% 11% - 100%
Citra 4 11 26% 8% - 50%
Domestic Hallertau 3 3.9 100% 100% - 100%
Tettnanger 3 4.5 50% 8% - 100%
Magnum 3 15 74% 22% - 100%
Willamette 2 4.5 38% 2% - 60%
Saaz 2 3.5 40% 14% - 57%
East Kent Goldings 2 5 100% 100% - 100%
Warrior 2 16 67% 33% - 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 8 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
Omega Yeast Labs - Voss Kveik OYL-061 4 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
The Yeast Bay - Sigmund's Voss Kveik 2 The Yeast Bay Ale n/a High 80.5% 70°F 100°F
White Labs - Hefeweizen Ale Yeast WLP300 2 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis / Safale - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Belgian Wit Ale Yeast WLP400 1 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Trappist High Gravity 3787 1 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Wheat 3942 1 Wyeast Wheat 0.12 Medium 74% 64°F 74°F

Other Ingredients Used In Sahti Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 3 Fining Boil 38% 4% - 76%
Lactic acid 2 Water Agt Mash 100% 100% - 100%
Calcium Chloride (dihydrate) 1 Water Agt Mash 18% 18% - 18%
Gypsum 1 Water Agt Mash 11% 11% - 11%
Table Salt 1 Water Agt Mash 6% 6% - 6%
Epsom Salt 1 Water Agt Mash 6% 6% - 6%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%
Whirlfloc 1 Other Boil 100% 100% - 100%

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