The following beer recipe is featured in the March/April 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
From Mike L.: This is my standard sahti recipe, adapted for typical homebrewing equipment. I have refined it based on my tastes, various brewing experiments, and conversations with sahti masters. While not a classic family recipe, it’s a good example of homebrewed sahti today.
I brew this ale with the same gear I use for modern ales, and I have included options for ingredients easily found outside Finland. I have also streamlined the mashing procedure: with a heated mash tun, the brew day can be over in less than five hours. I haven’t included strict fermentation guidelines; this will depend on the yeast you use.
The following beer recipe is featured in the March/April 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
From Mike L.: This is my standard sahti recipe, adapted for typical homebrewing equipment. I have refined it based on my tastes, various brewing experiments, and conversations with sahti masters. While not a classic family recipe, it’s a good example of homebrewed sahti today.
I brew this ale with the same gear I use for modern ales, and I have included options for ingredients easily found outside Finland. I have also streamlined the mashing procedure: with a heated mash tun, the brew day can be over in less than five hours. I haven’t included strict fermentation guidelines; this will depend on the yeast you use.
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