Beer recipe - Sahti Beer
Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, and oat. Traditionally the beer is flavored with juniper berries in addition to, or instead of hop given a sweet aroma and taste to it in addition to herbal, floral and spicy aromas from hop.
Glass: Tall glass
Temperature: 4 - 8°C
You can add Juniper Berries as much as you want. Just be careful not to overdose it.
25 g/hL will give a nice touch.
RECIPE FOR 100L
Château Pilsen 2RS
76% / 19.4 kg
Château Rye Malt
15% / 3.8 kg
4% / 1.0 kg
Château Cara Blond®
5% / 1.3 kg
Brewers Gold (6.0% aa)
Step 1: Mashing
Mash-in and follow the profile below:
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.
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.
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.
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