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Sahti

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 1.57 liter(s) / kg
    Liquor-to-grist ratio
  • 11.5 liter(s)
    Mash size
  • 18.9 liter(s)
    Total mash volume

Steps

Temp Time
43 C 15 min
54 C 15 min
66 C 15 min
71 C 30 min

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Fermentables

21.1 BLG
18.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 54.4% 81 % 4
Grain Monachijski Ciemny Steinbach 0.5 kg 6.8% 100 % 30
Grain Żytni 0.5 kg 6.8% 85 % 8
Grain Fawcett - Dark Crystal 0.35 kg 4.8% 71 % 300
Grain Rye Smoked Malt Steinbach 2 kg 27.2% 80 % 5.3
Sum 7.35 kg

Hops

9 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau 30 g 30 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
WLP011 - European Ale Yeast Ale Liquid 30 ml White Labs

Extras

Type Name Amount Use for Time
Flavor Juniper Berries 30 g Boil 30 min
Flavor Juniper Branches 80 g Mash 75 min

Notes

  • Receptura znaleziona w internecie, przetłumaczona na polski.

    Dno gara zaciernego wyłożyć wcześniej sparzonymi gałęziami jałowca.
    Wysładzać 15l wody o temperaturze 82st.C
    Gotować do osiągnięcia 19 litrów brzeczki.
    Fermentacja burzliwa: tydzień w temperaturze 20-22st.C.
    Fermentacja cicha: tydzień, lub do jej zakończenia.
    Oct 24, 2016, 9:06 PM

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