Historical Beer - Sahti
BJCP Style GuideTop 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 | 2159 | |
| Finnish your Sahti |
5 gal | 10.27% | 6.39 | 1.104 | 1.026 | All Grain | 2005 | |
| Sahti |
3.5 gal | 4.9% | 12.11 | 1.049 | 1.012 | All Grain | 1878 | |
| Mjölnir |
14 L | 10.88% | 13.35 | 1.102 | 1.019 | All Grain | 1619 | |
| Sahti ei lopu #2 |
8 L | 7.48% | 8.68 | 1.082 | 1.025 | All Grain | 1576 | |
| Sahti |
5.5 gal | 5.47% | 16.37 | 1.053 | 1.011 | All Grain | 1160 | |
| Ragnarok |
5 gal | 7.28% | 6.81 | 1.073 | 1.017 | All Grain | 1097 | |
| Norwegian farm house øl |
27 L | 7.46% | 15.26 | 1.076 | 1.020 | Partial Mash | 931 | |
| Sahti |
5.5 gal | 6.11% | 38.14 | 1.062 | 1.016 | All Grain | 905 | |
| Brown |
5 gal | 49.22% | 0 | 1.500 | 1.125 | All Grain | 818 |
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 | 83 | |
| Chill Viking |
16 gal | 8.81% | 7.67 | 1.083 | 1.016 | All Grain | 62 | |
| Finnish Sahti |
15 L | 9.43% | 0 | 1.103 | 1.031 | All Grain | 38 | |
| Solstice Sahti |
6.5 gal | 8.45% | 9.61 | 1.079 | 1.015 | BIAB | 85 | |
| Greek Legs |
23 L | 3.22% | 32.76 | 1.033 | 1.008 | BIAB | 81 | |
| Naughti Naughti |
6 gal | 9.73% | 5.85 | 1.085 | 1.011 | All Grain | 74 | |
| Juniper Rye Kveik |
5.5 gal | 6.07% | 29.69 | 1.057 | 1.011 | All Grain | 109 | |
| Norsk Kviek øl |
20 L | 8.05% | 29.05 | 1.074 | 1.013 | All Grain | 119 | |
| Hornindal Kornøl (Norwegian Farmhouse Raw Ale) |
0.5 gal | 6.76% | 6.26 | 1.066 | 1.014 | All Grain | 299 | |
| Non traditional Lithuanian |
3 gal | 6.29% | 59.03 | 1.060 | 1.012 | All Grain | 83 |
Fermentables Used In Sahti Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| 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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