![]() If you are interested in brewing historical beers, see History of Farmhouse Ales to learn how sahti relates to medieval ales or viking age ales. For a general overview of brewing traditions, read Sahti and Related Ancient Farmhouse Ales. You’ll also find plenty of additional information at BrewingNordic. For a full account on sahti, including more brewing tips and recipes from renowned sahti masters, please check my book Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale. In this text I will concentrate on practical brewing issues. The recipe comes with plenty practical farmhouse brewing tips which largely apply to brewing of koduõlu, gotlandsdricke, maltøl and kaimiškas as well. Thus this is not a classic family recipe, but nevertheless it produces a good example of today’s Finnish homebrewed sahti. I have refined it based on my own taste, various brewing experiments and conversations with renowned sahti masters. someone will help you there probably.This is my sahti recipe adapted for typical homebrewing equipment. I don't know the system so I can't tell you exactly. if not the final volume can be like 12 gallons probably assuming you will boil off 2.75 or so. As for the gallons, doesn't this system make 15 gallons? So wouldn't the kettle part hold like 20+ gallons? If so your final volume can be 15 gallons. I click on the details button next to the choose button and set up my batch sparges but with the brew magic I think you fly sparge, no?Īnyhow to see your results after you put your grist in the program and the gallons you click on the preview brewsheet link on the top center of the program and you can see your strike temps and stuff. You just need to then decide if you are going to mash out and how you are going to sparge. you can also change your Water/Grain ratio if you want a thicker or thinner mash here. and then change the time to 60 min and the Step Temp to 151F. Then you will see a few details in the window below the choose button, double click the Mash In step. first let's just choose the light body 2 step option. ![]() when that comes up choose Single Infusion, Light Body and depending upon if you will do a mash out or a batch sparge you have 3 options there to choose from. Start a new recipe, make sure at the top you choose All Grain and put in your stuff, as usual, or you can go directly to the lower 1/3 of the screen and in the Mash Profile section where it says My Mash you click on the button that says 'Choose'. I can't help with the optimum gallons for that system but I can help with the beersmith question. Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00Ĥ.10 kg Pale Malt (2 Row) Bel (3.0 SRM) Grain 85.65 %Ġ.23 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.80 %Ġ.23 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.80 %Ġ.23 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.74 %ģ4.00 gm Goldings, East Kent (60 min) Hops 22.4 IBUġ4.20 gm Fuggles (20 min) Hops 2.8 IBUġ4.20 gm Goldings, East Kent (1 min) Hops 1.6 IBUĮst Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SGĮstimated Alcohol by Vol: 4.74 % Actual Alcohol by Vol: 0.65 % thanks for all your help,Įxtra Special/Strong Bitter (English Pale Ale)īoil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for a 15 gal system what would the optimum batch volume be? 13gal? 10gal? second, once I get it scaled correctly, how do i get the proper mash schedule on beersmith? the recipe calls for a single infusion mash at 151F for 1 hour. I want to make this on a friend's brew magic system (15gal), and I have a couple of questions. I'm having trouble formulating a brew/mash schedule on beersmith.
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