Extra Sahti Bitter

an All Grain Extra Special/Strong Bitter (English Pale Ale) by Matias


Amount Fermentable Maltster Use PPG Color
5.0 kg
Sahti malt (Viking Malt)
Any Mash 37 7 °L


Amount Hop Time Use Form AA
20.0 g Target (UK) 60 min Boil Pellet 11.4%
39.0 g East Kent Golding 5 min Boil Pellet 7.4%
50.0 g Fuggle (UK) 4 days Dry Hop Pellet 4.8%


Name Lab/Product Attenuation
Safale S-04 Fermentis S-04 70.0%
Safbrew WB-06 Fermentis WB-06 70.0%


Amount Name Time Use
1.0 ml Protafloc 10.0 min Boil
10.0 g Juniper Berries (Dried) 60.0 min Boil
10.0 g Juniper Berries (Dried) 4.0 days Primary

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Direct Heat 65.0 °C 90 min


Batch & Boil

  • Batch Size 19.0 L
  • Boil Time 60 min


  • OG 1.061
  • FG 1.018
  • IBU 33
  • ABV 5.6%
  • Color
    9 SRM
  • Balance Balanced


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.

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