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Fermentables Used In Sahti Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 13 50% 23% - 100%
German - Rye 13 17% 4% - 42%
American - Rye 13 20% 5% - 40%
Munich - Light 10L 11 26% 3% - 88%
German - Pilsner 10 66% 37% - 89%
Smoked Malt 9 12% 1% - 38%
Flaked Oats 8 6% 4% - 9%
German - Acidulated Malt 6 2% 2% - 3%
German - Pale Ale 6 48% 33% - 58%
Flaked Rye 6 7% 5% - 12%
American - Pilsner 6 71% 46% - 86%
Munich Dark 20L 5 14% 7% - 22%
German - CaraRye 5 9% 6% - 17%
Finland - Pilsner Malt 4 73% 54% - 93%
United Kingdom - Golden Promise 4 48% 36% - 69%
Belgian - Pilsner 4 52% 20% - 67%
Canadian - Pale 2-Row 4 60% 40% - 79%
United Kingdom - Maris Otter Pale 4 57% 38% - 79%
Rice Hulls 3 5% 4% - 6%
American - Caramel / Crystal 120L 3 2% 1% - 5%
German - Floor-Malted Bohemian Pilsner 3 43% 3% - 77%
Finland - Pale Ale Malt 3 95% 91% - 100%
Viking - Sahtimallas 3 65% 25% - 87%
American - Pale 6-Row 3 27% 5% - 57%
United Kingdom - Crystal Rye 3 7% 5% - 8%
Smoked Malt 3 2% 1% - 4%
Flaked Wheat 2 4% 2% - 6%
American - White Wheat 2 21% 11% - 30%
Liquid Malt Extract - Light 2 21% 17% - 26%
American - Black Malt 2 3% 1% - 5%
Flaked Barley 2 6% 6% - 6%
Munich Malt 2 55% 25% - 85%
German - Carapils 2 5% 4% - 5%
United Kingdom - Pale Chocolate 2 6% 2% - 10%
Rolled Oats 2 15% 10% - 20%
Viking - Pale Ale Malt 2 46% 38% - 53%
Belgian - Aromatic 2 5% 2% - 8%
German - Vienna 2 9% 7% - 11%
German - CaraRed 2 5% 5% - 5%
Peated Malt 2 1% 1% - 1%
Torrified Wheat 2 7% 5% - 10%
Belgian - Biscuit 2 4% 2% - 5%
German - Melanoidin 2 3% 1% - 5%
Weyermann - Beech Smoked Barley 2 15% 8% - 21%
German - Wheat Malt 2 14% 12% - 16%
German - Chocolate Rye 2 5% 2% - 8%
Honey 2 12% 2% - 21%
Munich 2 22% 22% - 22%
American - Caramel / Crystal 60L 2 10% 4% - 15%
Viking - Pilsner Malt 2 38% 29% - 47%
German - CaraMunich II 2 5% 5% - 5%