Castle Malting: Beer recipe Sahti Beer
Sahti Beer Beer recipe
Sahti_beer256x256.png
ABV
7.5%
Colour
12 EBC
Bitterness
13 IBU
Description
Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, and oats. Traditionally the beer is flavored with juniper berries in addition to, or instead of hops given a sweet aroma and taste to it in addition to herbal, floral, and spicy aromas from hops.
Service:
Glass: Tall glass
Temperature: 4 - 8°C
BREWER`S TIPS
You can add Juniper Berries as much as you want. Just be careful to do not to overdose it.

25 g/hL will give a nice touch.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com


This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
RECIPE FOR 100L
MALT

Château Pilsen 2RS 76% / 19.4 kg
Château Rye Malt 15% / 3.8 kg
Château Peated 4% / 1.0 kg
Château Cara Blond® 5% / 1.3 kg
HOPS

Brewers Gold (6.0% aa) 85 g
YEAST

SafAle S-33 70 g
SPICES

Juniper Berries 25 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 62°C
Rest for 45min at 62°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition: After 10min add Brewers Gold.
Spices addition: After 50min add Juniper Berries.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 16.5oP Efficiency 85%
Step 3: Fermentation and Maturation
Cooldown the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 80% FG 3.30oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB