Sahti - Beer Recipe - Brewer's Friend

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Sahti

445 calories 67.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 5 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.128 (recipe based estimate)
Post Boil Gravity: 1.128 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 445 calories (Per 12oz)
Carbs: 67.6 g (Per 12oz)
Created: Wednesday August 3rd 2022
1.128
1.063
8.5%
0.0
23.7
n/a
36.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Viking - Sahtimallas25 kg Sahtimallas $ 1.45 / kg
$ 36.25 		38 2.5 97.8%
0.55 kg Laihian mallas - Tuoppi kaljamallas - Laihian mallas - Tuoppi kaljamallas - Roasted Rye0.55 kg Laihian mallas - Tuoppi kaljamallas - Roasted Rye 36 500 2.2%
25.55 kg / $ 36.25
 
Other Ingredients
Amount Name Cost Type Use Time
5 qt Juniper branch Herb Mash 0 min.
 
Yeast
Suomen hiiva - Suomen hiiva - Leivinhiiva
Amount:
50 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (custom):
54%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 520 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Rise the temperature linearly Infusion 20 °C 70 °C 105 min
20 L Sparge 70 °C 70 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.48 L. Suggest reducing initial water volume to 45.4 L and adding 5.08 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 110.12 L. Suggest reducing strike water volume to 28.54 L and adding 64.72 L sparge/top-off. 93.3
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (76.5 L). Reduce mash thickness to 2.99 L/kg or increase pre-boil volume to 66.8 L.  
Strike water volume at mash thickness of 3.7 L/kg 93.3
Mash volume with grains 110.1
Grain absorption losses -25.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.5 L) 50
Boil off losses -0.5
Post boil Volume 50
Going into fermentor 50
Total: 76.5  
Equipment Profile Used: System Default
 
Notes

This is my Sahti recipe - the ancient and traditional Finnish home beer. I have used this recipe many times and people have praised it. Unfortunately most of the ingredients are only available here in finland (yeast especially) and because the yeast - which is by the way the common baker's yeast in finland - is the key player here, you won't get exactly the same result :(

Juniper branches are placed in the bottom of the mash tun before adding any other ingredients.

Wort is not boiled but it's heated to boiling temperature at the end of the mash in order to pasteurize the mash before lautering.

The fermentation process starts with ~15-20 °C temperature. This is the primary fermentation. Once the fermentation weakens then drop the wort temperature to ~4 °C (= put it to the fridge) where it can rest 4-5 weeks (yes, really!). If your fermentation tank can resist some pressure, remove the air lock and let it collect some pressure. Don't do this if you don't have PRV / safety valve in your tank!!

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  • Last Updated: 2022-08-12 19:35 UTC