Ottos Finnish Sahti

Panel Information

Brewer: Otto Gottlieb

Recipe Source:

Recipe Name: Finnish Sahti

Category: Ale/Beer

Time/Place Paneled:

Panel Score:

Ingredient

Ingredients for 5 gal.:

• 8 lbs. Pilsner Malt
• 1 lb. Dark Muncih Barley Malt
• 1 lb. Rye Malt
• ¾ lb. Extra Dark Crystal Malt
• ½ lb. Juniper Smoked Rye Malt
• 4 six-inch juniper branches (for mash)
• 1 oz. Hallertau hops
• 1 oz. crushed Juniper Berries
• 1 pkt, Danstar brand Nottingham ale yeast

Process and Notes

Water was heated to 180° and added to a mash tun with a false bottom. When the temperature dropped to 170°, the juniper branches were added and sunk to the bottom followed by the entire grain bill. The grain was stirred to remove pockets of dry grain. After about 10 minutes, I checked to make sure the temperature was between 150 -155°. The grain steeped for another hour before sparging (“rinsing” the grain sugar). Sparging took about 15 min. per gallon and one and a half hours to collect 6 gallons of wort. The wort was then heated to near boiling when the hops and juniper berries were added. The boil lasted for one hour then cooled to 75° with a wort-chiller. The wort was then drained into a fermentation bucket. Finally, the rehydrated yeast was added before sealing the bucket and attaching an airlock. The sahti was racked to a secondary fermentation bucket after 5 days and bottled after 6 more days. The sahti will be fully bottle-conditioned (carbonated) by October 10th.

• Original Gravity: 1.071
• Final Gravity: 1.010
• ABV: 7 %
• Timeline: Brewed on September 8, 2013. Racked September 13, 2013. Bottled September 19, 2013.