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Fermentables Used In Sahti Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 10 49% 24% - 75%
American - Rye 10 21% 5% - 40%
German - Rye 9 20% 4% - 42%
Smoked Malt 9 12% 1% - 38%
German - Pilsner 7 67% 37% - 89%
Flaked Oats 7 6% 4% - 9%
Munich Light 7 30% 6% - 88%
German - Acidulated Malt 5 2% 2% - 3%
American - Pilsner 5 75% 62% - 86%
Flaked Rye 5 8% 5% - 12%
German - CaraRye 4 10% 6% - 17%
United Kingdom - Maris Otter Pale 4 57% 38% - 79%
Canadian - Pale 2-Row 3 53% 40% - 73%
German - Floor-Malted Bohemian Pilsner 3 43% 3% - 77%
Smoked Malt 3 2% 1% - 4%
Finland - Pale Ale Malt 3 95% 91% - 100%
Munich Dark 3 12% 7% - 20%
United Kingdom - Golden Promise 3 42% 36% - 50%
American - Caramel / Crystal 120L 3 2% 1% - 5%
United Kingdom - Crystal Rye 3 7% 5% - 8%
Belgian - Pilsner 3 47% 20% - 67%
German - Pale Ale 3 54% 50% - 58%
Rice Hulls 2 5% 4% - 6%
Liquid Malt Extract - Light 2 21% 17% - 26%
Finland - Pilsner Malt 2 63% 54% - 71%
Munich - Light 10L 2 14% 3% - 25%
United Kingdom - Pale Chocolate 2 6% 2% - 10%
German - Chocolate Rye 2 5% 2% - 8%
Rolled Oats 2 15% 10% - 20%
German - Melanoidin 2 3% 1% - 5%
American - Caramel / Crystal 60L 2 10% 4% - 15%
American - White Wheat 2 21% 11% - 30%
Munich 2 22% 22% - 22%
German - CaraMunich II 2 5% 5% - 5%
Belgian - Aromatic 2 5% 2% - 8%
Honey 2 12% 2% - 21%
Flaked Wheat 2 4% 2% - 6%
Munich Light 2 20% 20% - 21%
Belgian - Biscuit 2 4% 2% - 5%
American - Pale 6-Row 2 38% 19% - 57%
American - Black Malt 2 3% 1% - 5%
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