Lammin Sahti

Lammin Sahti

(5 gallons/19 L all-grain)
OG = 1.065  FG = 1.016
ABV = 6.4%

Ingredients
10.4 lb (4.75 kg) English pale ale malt (3 °L)
1.1 lb (0.5 kg) rye malt
3 oz. (80 g) Juniper berries
1.1 oz (35 g) Any noble hops of approximately 4% alpha acids
Juniper twigs (or cedar or fir)
Wyeast 1084 Irish Ale Yeast (or a similar yeast with a fruity and smooth character)

Step by Step
Mash in at 120 °F (approximately 50 °C). Add juniper berries to the mash. Raise the mash temperature slowly over 90 minutes to about 160 °F (approximately 70 °C). Rest the mash for 60 minutes. Keep the mash covered to retain heat. Place a few juniper twigs on top of the false bottom of the lauter tun to cover it with a single layer. Ladle the mash into the lauter tun. Start sparging. Add hops to the wort at the start of the run-off. At the end of the sparge, raise the wort temperature to 180 °F (approximately 80 °C) and hold it there for about 20 minutes to sterilize it. But do not boil! Let cool to about 70 °F (approximately 20 °C) and add yeast. Ferment until the brew reaches final gravity. Siphon into jugs or bottles and store in cool place (best at around 40 °F, approximately 5 °C).

Lammin Sahti

(5 gallons/19 L, extract with grains)
OG = 1.065  FG = 1.016
ABV = 6.4%

Ingredients
8 lb (3.6 kg) English pale ale liquid

malt extract
1.1 lb (0.5 kg) rye malt
3 oz. (80 g) Juniper berries
1.1 oz (35 g) Any noble hops of approximately 4% alpha acids
Juniper twigs (or cedar or fir)
Wyeast 1084 Irish Ale Yeast (or a similar yeast with a fruity and smooth character)

Step by Step
Crack the rye malt and place in steeping bag. Bring 2–3 gallons of water to a boil. Turn off the heat and immerse the juniper twigs, the juniper berries, the hops, and the bag with cracked Munich malt into the liquid. Let stand for about 30 minutes. Strain the hot liquor. Add the extract. Top off with cold water and stir. Let cool to about 70 °F (approximately 20 °C) and add yeast. Ferment until the brew reaches final gravity. Siphon into jugs or bottles and store in cool place (best at around 40 °F, approximately 5 °C).