Sahhh-chai-ti (Sahti / Sah'tea inspired)

All Grain Recipe

Submitted By: CodPiece (Shared)
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Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 8.93 galStyle Guide: BJCP 2008
Color: 13.2 SRMEquipment: Glen Laura Steel 05 gallon
Bitterness: 8.2 IBUsBoil Time: 60 min
Est OG: 1.095 (22.6° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.020 SG (5.2° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Amount Name Type #
1.00 oz Goldings, East Kent [5.0%] - Mash Hop Hops 1
11 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
3 lbs 4.00 oz Rye Malt (4.7 SRM) Grain 3
2 lbs Melanoiden Malt (20.0 SRM) Grain 4
3 lbs Vienna Malt (3.5 SRM) Grain 5
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
2.00 oz Juniper Berries (Mash 60 min) Misc 7
1.00 oz Lemmon Grass (Mash 60 min) Misc 8
0.50 oz Willamette [5.5%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Chai Tea Blend (Boil 0 min) Misc 11
2.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 12
1.00 oz Chai Tea Blend (Secondary 0 min) Misc 13
3.00 Vanilla Beans (Secondary 0 min) Misc 14
3.00 Vanilla Beans (Secondary 0 min) Misc 15


Chose Pilsner as primary malt for ability to assist additional adjuncts. Vienne designed to give caramel flavors to compliment spices and vanilla (see additional adjuncts). Rye designed to give spicy tones indicative of the style for Finnish Sahti. Melaniodin designed to give darker amber color and malty background for a more beer-like profile. Crystal 40 designed to add body, color, and head retention. Traditional Finnish Sahti isn't carbonated but this recipe is designed as a beer derivative. Utilize East Kent Goldings as mash hop addition for its low AA that imparts mild, pleasant, and gently hoppy profile (beer-ish as aforementioned). Willamette for 60 min Boil hops chosen to compliment other adjuncts due to mild, pleasant, slightly spicy, fruity, floral, and a little earthy profile. No juniper branches available to emulate traditional Finnish recipe. Utilize 2.0 ounces of "processed" juniper berries in strike water and into mash tun (see respective adjunct descriptions in recipe and how to process). Lemmon grass added to grains for citrus hints that are garnered from juniper branches due to lack of availability. Chai tea blend added at flame out and in secondary to impart flavors of black tea, cardamom, ginger, cloves, black pepper, and citrus / orange. Specifically added to flame out to reduce tannin extraction and secondary for additional flavoring. (Pasteurization / boiling recommended to kill contaminants for secondary. Additionally, may be added to boil from a cold steep). Split vanilla beans and disinfect in unflavored vodka. Can additionally scrape out the innards only as opposed to utilizing the whole bean. Recommend the later to impart fullest flavor. Added to secondary to mellow spices, add aroma, and add team like characteristic. WLP380 HEFEWEIZEN IV ALE YEAST utilized because it produces large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Less flocculent than WLP300, and sulfur production is higher. Should add excellent character to the already complex tones. Low flocculation will cause cloudy appearance so clarify with whirlfloc tablets. See additional characteristics: (Attenuation = 73-80%, Flocculation = Low, Optimum Fermentation Temperature = 66-70°, Alcohol Tolerance = Medium).

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