Sahti Viking Beer

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

Original Gravity:

1.092

Final Gravity:

1.024

ABV (standard):

9.0%

IBU (tinseth):

7.0

SRM (morey):

18.7

Mash pH

n/a

Cost $

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 Malt	$ 2.54 / lb $ 29.46	37	1.8	69.4%
2.68 lb	Weyermann - DE - Weyermann - German Munich Malt	$ 2.39 / lb $ 6.41	35	7.85	16%
1.17 lb	Thomas Fawcett - 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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Green Bullet (Pellet) 20 g Green Bullet (Pellet) Hops	$ 2.49 / oz $ 1.76	4.03	50%
20 g	Northern Brewer - Cascade (Pellet) 20 g Cascade (Pellet) Hops	$ 1.79 / oz $ 1.26	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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Sahti Viking Beer