Brewer's Notes
Mash at 68 degrees celsius for 3 hours .Ferment at 20 degrees celsius .Sahti is not carbonated at all, it should matured for 1 to 2 weeks in a cold place (1-7 degrees Celsius) and consumed within a month. In sahti brewing, the wort isn't normally boiled but the mash is brougt to a quick boil before lautering. Sahti has a huge body because the wort is never boiled for a long time. Very little hops are used; a hardly noticeable amount of some aromatic hops can be used. In the olden days sahti was filtered through a layer of sraw and juniper and juniper water was also used for sparging so sahti has had a junipery bitterness to it. All brewers dont't use juniper. Sahti is very fruity; banana and clove like phenols are very typical. Some weizen or trappist yeast would do well. Normally sahti is fermented using fresh finnish baking yeast. The girst contains normally some rye; you can add 500 grams of some rye malt to the girst.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
7.5 kg | Bairds Maris Otter Pale Ale Malt | |
0.5 kg | JWM Crystal 140 |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
15 g | Goldings, East Kent (Pellet, 5.0AA%, 5mins) |
Yeast
100 ml | Wyeast Labs 1214 - Belgian Ale |
20L Batch Size
Brew Details
- Original Gravity 1.082 (calc)
- Final Gravity 1.021 (calc)
- Bitterness 1.5 IBU
- Efficiency 65%
- Alcohol 7.97%
- Colour 26 EBC
- Batch Size 20L
Fermentation
- Primary 7 days
- Conditioning 1 days