|5.0 kg||Sahti malt (Viking Malt)||Any||Mash|
|20.0 g||Target (UK)||60 min|
|39.0 g||East Kent Golding||5 min|
|50.0 g||Fuggle (UK)||4 days|
|Safale S-04||Fermentis S-04|
|Safbrew WB-06||Fermentis WB-06|
|1.0 ml||Protafloc||10.0 min|
|10.0 g||Juniper Berries (Dried)||60.0 min|
|10.0 g||Juniper Berries (Dried)||4.0 days|
|Step||Heat Source||Target Temp||Time|
|Saccharification Rest||Direct Heat||65.0 °C||90 min|
Sahti Malt from Viking Malt: http://www.polttimo.com/filebank/993-SAHTI_MALLAS.pdf
The WB-06 yeast is used as a “clean” stand-in for bread yeast (since it's likely that bread yeast harbours other microbiological fauna). Bread yeast is traditionally used when brewing Sahti in Finland.
Lightly crush the dried juniper berries.
When “dry hopping” with the juniper berries, let the dried berries soak in a small amount of white rum overnight before adding the whole lot into the fermenter.