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Beer recipe - Sahti Beer
| ABV 7.5% | Colour 12 EBC | Bitterness 13 IBU |
Description
Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, and oat. Traditionally the beer is flavored with juniper berries in addition to, or instead of hop given a sweet aroma and taste to it in addition to herbal, floral and spicy aromas from hop.
Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, and oat. Traditionally the beer is flavored with juniper berries in addition to, or instead of hop given a sweet aroma and taste to it in addition to herbal, floral and spicy aromas from hop.
Service:
Glass: Tall glass
Temperature: 4 - 8°C
Glass: Tall glass
Temperature: 4 - 8°C
BREWER`S TIPS
You can add Juniper Berries as much as you want. Just be careful not to overdose it. 25 g/hL will give a nice touch.
You can add Juniper Berries as much as you want. Just be careful not to overdose it. 25 g/hL will give a nice touch.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 76% / 19.4 kg |
| Château Rye Malt | 15% / 3.8 kg |
| Château Peated | 4% / 1.0 kg |
| Château Cara Blond® | 5% / 1.3 kg |
HOPS
| Brewers Gold (6.0% aa) | 85 g |
YEAST
| SafAle S-33 | 70 g |
SPICES
| Juniper Berries | 25 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.7 L/kg |
Mash-in at 62°C
Rest for 45min at 62°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 45min at 62°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition: After 10min add Brewers Gold.
Spices addition: After 50min add Juniper Berries.
Whirlpool to remove the trub
Boil for 60min.
Hop addition: After 10min add Brewers Gold.
Spices addition: After 50min add Juniper Berries.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 16.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cooldown the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Cooldown the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 80% | FG | 3.30oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
