Scandinavian Sahti

Sahti is a traditional beer of Finland that some argue is one of the oldest continually brewed beers in the world, due to archaeological evidence of Sahti residue in wooden barrels found on Viking ships from Norway.

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Ingredients

All-Grain Brewing Additions : (5 gallon batch)

8 lbs Pilsner Malt
1 lb Dark Munich Barley Malt
1 lb Rye Malt
0.75 lbs Extra Dark Crystal Malt
0.50 lbs. Juniper Smoked Rye Malt
4 six-inch juniper branches 2-3 oz. (in mash only)

Boil Additions:

1 oz. Hallertau Hops whole
1 oz. Juniper Berries crushed

Fermentation Additions:

1 package European Ale yeast

Bottling Additions:

3/4 cup priming sugar

Instructions

Sterilize juniper branches with boiling water.
Place on top of false bottom in the mash-tun.
Add cracked malted grains to 3 gallons of water.
Step mash temperature rests of 15 minutes at 110F, 130F & 150F. Hold at 160F for 30mins.
Sparge (rinse) grains with 4 gallons of 180F water.
Transfer wort to brew kettle and add juniper berries and hops to brew kettle.
Boil wort for 30 mins., reduce volume to 5 gallons.
Reduce temperature of wort and transfer into fermentation vessel.
Pitch yeast when wort is below 90F.
Allow to ferment for 1 week at 68F-71F.
After one week, transfer bright beer to second fermenter. Leave remaining trub /sediment behind.
Allow to ferment for an additional week (68F-71F).
Bottle when fermentation is complete.

Notes

Original Gravity: 1.065 (estimated) Potential Alcohol: 6% ABV (estimated)

Partial-Grain Alternative
8lbs pilsner malt extract,
1lb dark brown sugar,
1/2 lb crystal malt,
1/2 lb smoked rye malt,
1 oz. juniper berries,
1 oz. Hops,
1 six-inch sterilized juniper branch.
Place malted grains in a grain bag, add to 3 gallons of water with the juniper branch.
Raise water temp. to 190F and remove grains and juniper branch.
Bring to boil and add malt extract, crushed juniper berries and hops.
Boil for 60 minutes.
Remove from heat and add to 3 gallons of chilled water in fermentation vessel.
Continue with recipe 9-13.

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