Northern gold (table raw pale sahti) - Beer Recipe - Brewer's Friend

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Northern gold (table raw pale sahti)

236 calories 16.5 g 0.5 L
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Beer Stats
Method: BIAB
Style: Sahti
Boil Time: 0 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 236 calories (Per 0.5L)
Carbs: 16.5 g (Per 0.5L)
Created: Tuesday January 2nd 2024
1.052
1.005
6.2%
5.5
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.40 kg United Kingdom - Golden Promise1.4 kg Golden Promise 37 6.51 70%
0.40 kg Weyermann - Munich Type I0.4 kg Munich Type I 38 14.51 20%
0.20 kg Weyermann - Pale Rye0.2 kg Pale Rye 37 7.04 10%
2 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Sladek10 g Sladek Hops Pellet 4 Boil at 80 °C 15 min 5.51 100%
10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Juniper Berries Flavor Boil 15 min.
 
Yeast
- dry baker's yeast
Amount:
10 Grams
Cost:
Attenuation (custom):
91%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 116 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.4 bar       Temp: 3 °C       CO2 Level: 2 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
8 L Strike 50 °C -- 5 min
Steeping 60 °C -- 45 min
Steeping 70 °C -- 45 min
4 L Sparge 70 °C -- --
Temperature 80 °C -- 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12 L) 12.9
Mash volume with grains (equipment estimates 13.3 L) 14.2
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.1 L) 10
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 9 L) 10
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 10 L) 9
Total: 12.9  
Equipment Profile Used: System Default
 
Notes

No boil. At most 80-82°C steeping to sanitize and to avoid DMS.
Juniper berries and hop added in 80°C rest for 15 minutes. Eventualy no hop.
Dry baker's yeast straigt into wort. Rehydratation not necessary. No high temperature above 30°C.
Primary fermenatition at most 3 days to avoid sourness from lactic bacteria in baker's yeast. Than cold crash. Not necessary to wait for complete fermantation.
After cold crash do not rise temperature above 10°C. Lower temperature is better. Store cold (2-5°C).
Low carbonation. Baker's yeast can still slowly ferment in low temperature if fermantable sugar remains in the beer.

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  • Last Updated: 2024-01-18 16:11 UTC