Historical Beer - Sahti - Fermentables | Brewer's Friend
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Fermentables Used In Sahti Recipes

Name Recipes Avg. Usage Usage Range
German - Rye 13 17% 4% - 42%
Munich - Light 10L 13 24% 3% - 88%
US - Pale 2-Row 13 50% 23% - 100%
Rye 13 20% 5% - 40%
German - Pilsner 11 66% 37% - 89%
American - Pilsner 11 68% 24% - 100%
Flaked Oats 10 6% 4% - 9%
Viking - Sahtimallas 10 78% 25% - 98%
Smoked Malt 9 12% 1% - 38%
German - Acidulated Malt 8 2% 2% - 5%
German - Pale Ale 7 52% 33% - 75%
German - CaraRye 7 7% 1% - 17%
Munich Dark 20L 7 13% 6% - 22%
Flaked Rye 7 8% 5% - 12%
Briess - Rye Malt 6 13% 6% - 40%
Rice Hulls 5 6% 4% - 9%
United Kingdom - Golden Promise 5 53% 36% - 70%
United Kingdom - Maris Otter Pale 5 64% 38% - 92%
Finland - Pilsner Malt 5 65% 34% - 93%
Canadian - Pale 2-Row 4 60% 40% - 79%
Finland - Pale Ale Malt 4 77% 24% - 100%
Belgian - Pilsner 4 52% 20% - 67%
American - Pale 6-Row 3 27% 5% - 57%
Flaked Wheat 3 10% 2% - 23%
Viking - Pilsner Malt 3 58% 29% - 100%
Munich 3 31% 22% - 47%
Weyermann - Munich Type I 3 21% 20% - 22%
Viking - Rye Malt 3 14% 6% - 24%
United Kingdom - Crystal Rye 3 7% 5% - 8%
German - Vienna 3 17% 7% - 34%
Smoked Malt 3 2% 1% - 4%
American - White Wheat 3 28% 11% - 42%
German - Floor-Malted Bohemian Pilsner 3 43% 3% - 77%
American - Caramel / Crystal 120L 3 2% 1% - 5%
Caramel / Crystal 60L 3 8% 4% - 15%
German - CaraMunich II 2 5% 5% - 5%
Weyermann - Rye Malt 2 9% 8% - 11%
American - Pale Ale 2 27% 14% - 40%
Aromatic 2 5% 2% - 8%
Weyermann - Pale Rye 2 9% 8% - 10%
Weyermann - Beech Smoked Barley 2 15% 8% - 21%
Viking - Pale Ale Malt 2 46% 38% - 53%
Belgian - Biscuit 2 4% 2% - 5%
Mecca Grade - Vanora (Vienna-style) 2 86% 71% - 100%
Finland - Crystal Malt 50 2 4% 2% - 6%
American - Black Malt 2 3% 1% - 5%
German - Carapils 2 5% 4% - 5%
Honey 2 12% 2% - 21%
Liquid Malt Extract - Light 2 21% 17% - 26%
Peated Malt 2 1% 1% - 1%
United Kingdom - Pale Chocolate 2 6% 2% - 10%
German - CaraRed 2 5% 5% - 5%
German - Chocolate Rye 2 5% 2% - 8%
German - Melanoidin 2 3% 1% - 5%
German - Wheat Malt 2 14% 12% - 16%
Flaked Barley 2 6% 6% - 6%
Rolled Oats 2 15% 10% - 20%
Torrified Wheat 2 7% 5% - 10%