unclebrazzie
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- Joined
- May 30, 2014
- Messages
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Brewing a Sahti this week, thanks to the inlaws who'll be lugging along a bunch of juniper branches from their holiday in France.
Recipe as follows:
8.8 lbs Pale Maris Otter
4.4 lbs Munich type I
2.2 lbs rye malt
Single step infusion mash at 154F, using water in which I'll have steeped the juniper branches with some extra dried berries if needed.
I'm planning on doughing in in the morning, and leaving the mash until I'm done repainting the bed room. 4-6 hours, say.
With juniper branches inserted under the false bottom, lauter and sparge until clear, again using juniper-infused water for sparging.
Another deviation from tradition: I'll do a short boil, with about 10 IBU worth of low alpha hops (Saaz, prolly). This for sanitary reasons which I'm hoping won't force me to either drink 4 gallons of Sahti within two days, or drink increasingly sour Sahti for the next couple of weeks and eventually dump the rest.
Cool and pitch fresh baker's yeast (one half of those grey cube things).
Allow to finish primary at room temp to allow ester formation of the yeast, then rack to secondary and let settle. Bottle when fermentation is complete, without bottling sugar so it remains more or less flat.
Should yield an 10% abv flat beer with pronounced juniper characteristics.
Anyone have 2cents to spare about this one?
Recipe as follows:
8.8 lbs Pale Maris Otter
4.4 lbs Munich type I
2.2 lbs rye malt
Single step infusion mash at 154F, using water in which I'll have steeped the juniper branches with some extra dried berries if needed.
I'm planning on doughing in in the morning, and leaving the mash until I'm done repainting the bed room. 4-6 hours, say.
With juniper branches inserted under the false bottom, lauter and sparge until clear, again using juniper-infused water for sparging.
Another deviation from tradition: I'll do a short boil, with about 10 IBU worth of low alpha hops (Saaz, prolly). This for sanitary reasons which I'm hoping won't force me to either drink 4 gallons of Sahti within two days, or drink increasingly sour Sahti for the next couple of weeks and eventually dump the rest.
Cool and pitch fresh baker's yeast (one half of those grey cube things).
Allow to finish primary at room temp to allow ester formation of the yeast, then rack to secondary and let settle. Bottle when fermentation is complete, without bottling sugar so it remains more or less flat.
Should yield an 10% abv flat beer with pronounced juniper characteristics.
Anyone have 2cents to spare about this one?
