Session Sahti

All Grain Recipe

Submitted By: mutedog (Shared)
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Brewer: Matt
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.25 galStyle Guide: BJCP 2008
Color: 9.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 13.0 IBUsBoil Time: 30 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Single Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Rye, Flaked (2.0 SRM) Grain 2
1 lbs Crystal Rye 70-80L (75.0 SRM) Grain 3
1.00 lbs Dawn Redwood Needles (Mash 0 min) Misc 4
1.0 oz Hallertauer [4.8%] - Boil 30 min Hops 5
0.25 oz Juniper Berries (Boil 30 min) Misc 6
1.00 oz Juniper Berries (Boil 0 min) Misc 7
1 pkgs Omani Date Yeast (Mute Dog Labs #OD2013) Yeast 8
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 9
4.00 oz Oak Chips (Secondary 7 days) Misc 10

Notes

Dawn Redwood Needles come off of a tree in my yard, one of 3 conifers that shed their needles each year. I figured I'll try to use them instead of rice hulls in the mash. I'll do a cold ferment, which I've heard brings out smokey flavors from the scottish yeast, and I'll add some of my omani yeast to get some banana/hefeweizen flavor. Oak chips because why not?