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British Sahti

British Sahti

Spice, Herb, or Vegetable Beer • All Grain • 19.50 L

bear2bear

This is not a Sahti but an arranged English old ale. Sahti requires a prolonged mashing with the water boiled with Juniper twigs (actually in a quite peculiar way), no-boil (just 65-70C for sanitation) and no-hop (some in several recipes). I live in the place where Juniper twigs are not available and the climate is much warmer than that in Finland. Also the yeast strain proper to Sahti is not available here. I just added Juniper berries to a recipe of English old ale. To respect the style of Sahti, the mashing was prolonged to 120 min. (instead of my standard 90 min.), and the boiling time was shortend to 60 min. (instead of my standard 90 min.). Juniper berries were coasely crashed in order to extract the flavor of their skins and pulps efficiently.

January 31, 2016  11:44am

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Ingredients (All Grain19.50 L)

  • 5.15 kg Pale Ale Malt;Weyermann®

    Pale Ale Malt;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)

  • 1.82 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.91 kg Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 18 g Fuggle -4.1 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 14 g Fuggle -4.1 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 28g Juniper Berries (dried) -Uncrashed. Boil for 60 min. (omitted from calculations)

    Juniper Berries (dried)

    Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used dried, they should be crushed before use to release their essential oils.

  • 28g Juniper Berries (dried) -Coasely crashed. Added after boil. Steep 15 min. (omitted from calculations)

    Juniper Berries (dried)

    Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used dried, they should be crushed before use to release their essential oils.

  • 1tsp Irish Moss -Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • FermentisS-04Safale S-04

    FermentisS-04Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Mashing water: 20.55 litters Sparging water: 11.99 litters Treat both the mashing and the sparging water with 1/2 (1/12 for the sparging water) tsp of Campden Powder. Add 1 tsp of gypsum to the mashing water. 2-step mashing with mash-out. Protein rest at 50C for 20 min. Saccharification rest at 66.5C for 120 min. Mash-out at 76C for 10 min. Both the bittering and the aroma hops were increased to 28g. All juniper berries were coasely crashed. Brewed on 1/31/16. OG was 1.094.

Style (BJCP)

Category: 21 -Spice/Herb/Vegetable Beer

Subcategory: A -Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.083 1.026 -1.120
Terminal Gravity: 1.016 0.995 -1.035
Color: 12.6 SRM 1 -50
Alcohol: 8.8% ABV 2.5% -14.5%
Bitterness: 14.1 IBU 0 -100

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