Sahti Viking Beer - Beer Recipe - Brewer's Friend

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Sahti Viking Beer

308 calories 32.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tylor Miranda
Calories: 308 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Monday July 6th 2020
1.092
1.024
9.0%
7.0
18.7
n/a
60.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb Briess - Caramel Malt - 60L1.25 lb Caramel Malt - 60L $ 1.76 / lb
$ 2.20 		35.4 60 7.5%
12 g Soft Candi Sugar - Blond12 g Soft Candi Sugar - Blond $ 8.99 / lb
$ 0.24 		38 5 0.2%
11.60 lb Weyermann - DE - Weyermann - German Pilsner Malt11.6 lb DE - Weyermann - German Pilsner Malt $ 2.54 / lb
$ 29.46 		37 1.8 69.4%
2.68 lb Weyermann - DE - Weyermann - German Munich Malt2.68 lb DE - Weyermann - German Munich Malt $ 2.39 / lb
$ 6.41 		35 7.85 16%
1.17 lb Thomas Fawcett - AU - Thomas Fawcett - English Crystal Rye1.17 lb AU - Thomas Fawcett - English Crystal Rye $ 1.98 / lb
$ 2.32 		29 70 7%
16.73 lbs / $ 40.62
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Green Bullet20 g Green Bullet Hops $ 2.49 / oz
$ 1.76 		Pellet 11 Mash at 176 °F 1 min 4.03 50%
20 g Northern Brewer - Cascade20 g Cascade Hops $ 1.79 / oz
$ 1.26 		Pellet 8 Mash at 176 °F 1 min 2.93 50%
40 g / $ 3.02
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Juniper berries $ 3.99 / oz
$ 1.83 		Spice Mash 5 hr.
0.50 oz Spruce Tips $ 0.00 / oz
$ 0.00 		Herb Mash 1 hr.
5 gal Distilled Bottled Water $ 0.97 / gal
$ 4.85 		Other Mash 0 min.
$ 6.68
 
Yeast
White Labs - WLP519 Stranda Kveik Ale Yeast - White Labs Vault Limited Release
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
78.5 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 9.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water chemistry except H2O.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Stir well Strike 114 °F 104 °F 1 min
4 gal Stir every 20 minutes Vorlauf 104 °F 104 °F 60 min
Stir Top Off -- -- --
4 gal Stir every 20 minutes Vorlauf 104 °F 122 °F 60 min
Stir Top Off -- -- --
4 gal Stir Every 20 minutes Vorlauf 122 °F 140 °F 60 min
Stir Top Off -- -- --
4 gal Stir every 20 minutes Vorlauf 140 °F 158 °F 60 min
Stir Top Off -- -- --
4 gal Stir every 20 minutes Vorlauf 158 °F 176 °F 60 min
Stir Top Off -- -- --
1 gal Sparge 212 °F 182 °F 1 min
Starting Mash Thickness: 0.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.8 qt/lb 3.11 12.4  
Mash volume with grains 4.3 17.2  
Grain absorption losses -1.94 -7.8  
Hops absorption losses (mash) -0.05 -0.2  
Remaining sparge water volume 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume 5 20  
Boil off losses    
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.14 28.5
Equipment Profile Used: System Default
 
Notes

This beer should be made in early spring when fresh spruce and juniper tips are fresh. The spruce tips should be foraged in early spring as soon as the bright lime-green buds emerge from their papery casings. This is when they are most tender and their slight resinous flavor is minimal. For safety, juniper tips have been replaced by dry juniper berries purchased from a reputable dealer as some juniper plants are poisonous.

Of the roughly 40 species of juniper, a small number are poisonous and a majority have bitter fruits. Only a few yield edible berries (actually modified cones) and only one is routinely used for flavoring. The flavoring juniper, best known for its contribution to gin, pickling, and Sahti beer, is common juniper, Juniperus communis.

Mash lasts 5+ hours, and there is no boil. Therefore, this is a raw beer.

Hops are added 40 minutes into the 176f mash.

Beer is racked post fermentation and turbinado is added and stirred into the beer. The beer is then bottled and corked quickly as fermentation can be vigorous after just 20 minutes.

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  • Last Updated: 2020-07-24 16:11 UTC