1 Gal Sahti - Beer Recipe - Brewer's Friend

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1 Gal Sahti

297 calories 31 g 12 oz
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 15 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.31 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 297 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Thursday August 31st 2023
1.089
1.023
9.5%
5.1
10.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Finland - Pilsner Malt1.5 lb Pilsner Malt 37 2 33.8%
1.50 lb German - Vienna1.5 lb Vienna 37 4 33.8%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 22.5%
4 oz Briess - Rye Malt4 oz Rye Malt 36.8 3.7 5.6%
3 oz Flaked Oats3 oz Flaked Oats 33 2.2 4.2%
4.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Magnum2 g Magnum Hops Pellet 15 Boil 15 min 5.09 100%
2 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Juniper Branches Spice Mash 1 hr.
0.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
2.40 ml Lactic acid Water Agt Mash 1 hr.
1.90 g Chalk Water Agt Mash 1 hr.
2.10 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.25 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal -- 140 °F 45 min
140 °F 158 °F 45 min
158 °F 176 °F 15 min
0.6 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.66 6.7  
Mash volume with grains 2.02 8.1  
Grain absorption losses -0.55 -2.2  
Remaining sparge water volume (equipment estimates 0.77 g | 3.1 qt) 0.64 2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.63 g | 6.5 qt) 1.5 6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.31 5.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.31 g | 5.2 qt) 1.25 5  
Total: 2.3 9.2
Equipment Profile Used: System Default
 
Notes

Use a ramped mash, start with warm (80°) water, then heat gradually to 170 degrees and hold for 10 minutes. Heating should take at least two hours.
Alternate yeast - Baker's Yeast.
Mash grains and juniper berries (branches, if available, 2 oz for 5 gal, see if you can source in KY)
Prior to brew day, toast rye malt: Preheat oven to 350, spread the rye on a baking sheet covered in aluminum foil, bake for 30 - 45 mins. The malt should be nutty, bready, or raisin-like.
Juniper: Use thin branch tips of Eastern Red Cedar, if available. Sub juniper berries if juniper tips are not available.
When mash is complete recirculate until clear, sparge to get approx. 5 gal (1.35 gal) wort. Boil 10 mins with 5 IBUs of neutral hops. Cool to fermentation temperature and pitch Kviek yeast at 85 degrees, baker's yeast at 68 degrees. Ferment until gravity has dropped to 1.035, or when the beer tastes sweet but not cloying. Cold crash. Carbonate very lightly.

1st Brew: I forgot to toast the rye, will toast the oats.

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  • Last Updated: 2023-11-15 19:59 UTC