This recipe is featured in the March/April 2019 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Check out all the benefits our members enjoy.
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.
This homebrew recipe is only available to current AHA Members.