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Juniper Ale aka Sahti
Spice, Herb, or Vegetable Beer • All Grain • 19.50 L
This is my first try at brewing Sahti. I do not know the original style (I do not live in the northern Europe), so I refered to the recipe in Fisher & Fisher's "The Homebrewer's Garden", and tweaked it a little bit as follows: First, juniper twigs were not available so that I replaced them with juniper berries, Secondry, I changed the hop to a Hallateuer-alike, and the amount used was doubled, Third, I eliminated brown sugar from the recipe and increased the amount of crystal malts. There are many other sources about brewing Sahti. Though they were all very useful, I had a problem with the idea of boiling the wort and sparging with boiled water. It seems to me that these boiling had been traditionally used to sanitize the juniper twigs and berries. If so, the way suggested in the F&F's book is much smarter. It also has less risk of off-flavor. A 3-step decoction mashing might work fine, though.
January 14, 2010 pm 11:57pm
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 4.54 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.685 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.178 kg
Carahell® (Organic); Weyermann®
Carahell® (Organic); Weyermann®
Carahell® is produced from malted German two-row barley from certified organic barley. Weyermann CARAHELL® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- 0.09 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.34 kg
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.34 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.33 kg
Carafa® TYPE II; Weyermann®
Carafa® TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 0.45 kg
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 14 g
Mt. Hood - 4.0 AA% pellets; boiled 90 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tbsp
Juniper Berries (dried) - added during mash. (omitted from calculations)
Juniper Berries (dried)
Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used dried, they should be crushed before use to release their essential oils.
- 1 tbsp
Juniper Berries (dried) - added during boil, boiled for 60 min. (omitted from calculations)
Juniper Berries (dried)
Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used dried, they should be crushed before use to release their essential oils.
- 1 tsp
Irish Moss - added during boil, boiled for 15min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Instruction for brewing: Prepare a yeast starter with 1 pt of water and 1/2 cup of dry malt on the day before the brewing day. Boil 17.36 litters of water with 1 tbsp of crashed juniper berries for 30 min. Cool down naturally, mash-in at 61-63C and hold at 55-57C for 30 min. Then raise to 64C and hold for 120 min. Mash-out at 78C for 15 min. Sparge at 88C to collect 23.64 litters. Boil for 60 min. with 1 tbsp of crashed juniper berries and hops added at the beginning of the boil. All juniper berries should be coasely crashed. Brewing Notes: I got a stack sparge and took about 13 hours to finish sparging. I guess the cause is the use of the false bottom instead of the ususal manifold. I FWHed the hops and the juniper berries. I over-boild at the begining of the boil and most of juniper berries were spilt over the boiling tan, so, I added another tbsp of crashed juniper berries. I also added 25 pieces of uncrashed juniper berries at the begining of the boil. I made a litter of yeast starter, but 3/4 of it was spilt over the bucket, so only 250 ml were actually used. The vigorous fermentation started after 18 hours. Brewed on 1/12/10. The OG was 1.088.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 26.4 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 9.7 IBU | 0 - 100 | |
Discussion
Juniper Ale aka Sahti Taste?!?!
2010-01-24 6:31pm
How did it taste?? I'm thinking of doing something similar!
Bottled & Tasted
2010-05-05 12:38pm
Bottled on 3/14/10. (I forgot to measure FG. ) Tasted after 4 weeks. It tasted very sweet, and had absolutely no hop character. Mild without bitterness, and the taste from juniper berries made the beer more like a desert. Very good for ladies who do not want a bitterness from hops.
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