Raaseporin Sahti v3 - Beer Recipe - Brewer's Friend

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Raaseporin Sahti v3

225 calories 27.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 0 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 2 liters
Pre Boil Gravity: 1.326 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 225 calories (Per 330ml)
Carbs: 27.2 g (Per 330ml)
Created: Monday June 3rd 2019
1.072
1.024
6.4%
2.0
10.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 g German - CaraRye50 g CaraRye 34 67 1.4%
300 g US - German - Rye Malt300 g German - Rye Malt 38 3.1 8.3%
3.25 kg US - Finland - Sahti Malt3.25 kg Finland - Sahti Malt 36 4 90.3%
3,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Pekko6 g Pekko Hops Pellet 16.5 Boil 30 min 1.8 50%
6 g East Kent Goldings6 g East Kent Goldings Hops Pellet 4.2 Boil 10 min 0.22 50%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,100 g Raspberry Flavor Mash 0 min.
10 g Juniper berries Flavor Mash 0 min.
10 g Juniper branches Flavor Other 0 min.
10 g Juniper branches Flavor Boil 15 min.
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 66 °C 90 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (4 L/kg), your strike volume will exceeds the total water needed for the recipe (6.5 L). Reduce mash thickness to 1.79 L/kg or increase pre-boil volume to 9.9 L.  
Strike water volume at mash thickness of 4 L/kg 14.4
Mash volume with grains 16.8
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.1 L) 2
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9
Going into fermentor 9
Total: 6.5  
Equipment Profile Used: System Default
 
Notes
  • Strike water to 74 degrees (2.2l water per kg grain, here roughly 8 liters)
  • Mashing in 66 degrees
  • Mash out in 80 degrees
  • Lauter and sparge (here around 4 liters sparge water)
  • Cooling to 25 degrees
  • 1/8 bit of yeast per 10 liters (Suomen Hiiva)
  • Fermentation 2-4 days in 18-25 degrees
  • Move to cold (below 10 degrees, should be enough sweet still) and leave to mature 1-2 weeks
  • Always store in cold when ready

    Tämä resepti:
    7 litraa alkuvettä, 2 litraa humalan keittoon
    3 litraa huuhteluvettä
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  • Last Updated: 2020-08-20 12:00 UTC