Sahti and Jalkijuoma

Sahti and Jalkijuoma

(5 gal/19 L, all-grain)
OG = 1.095 (Mighty Sahti)
OG = 1.045 (Nosedrops)
FG 1.025 (for both Mighty Sahti and Nosedrops)
ABV = 9.1% (Mighty Sahti) and 3.8% (Nosedrops)

Ingredients
18.5 lbs. (8.5 kg) English pale ale malt (3 °L)
2.2 lbs. (1 kg) Munich malt (10 °L)
3 oz. (80 g) juniper berries
2.25 oz (65 g) Any noble hops with about 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 and the hops to the mash. Raise the mash temperature slowly over 90 minutes to the boiling point. Boil the mash for 10 minutes. 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. Sparge the first 5 gallons into one container for Mighty Sahti. Sparge the second 5 gallons into a separate container for nosedrops.

At the end of the sparge, raise the temperature of both worts to 180 °F (approximately 80 °C) and hold it there for about 20 minutes to sterilize them. But do not boil them! Let cool to about 70 °F (approximately 20 °C) and add yeast. After 3 days of fermentation, siphon the Nosedrops into jugs or bottles and store in a cool place at 35 °F (approximately 2 °C) to cause the fermentation to stop and to ensure that the Nosedrops taste slightly sweet. Ferment the Men’s Sahti for a total of about 7 days. Siphon Men’s Sahti into jugs or bottles and store in cool place (best at around 40 °F, approximately 5 °C). Serve either sahti cold. Pour gently to avoid rousing the yeast sediment.

Sahti and Jalkijuoma

(5 gal/19 L, extract with grains)
OG = 1.095 (Mighty Sahti)
OG = 1.045 (Nosedrops)
FG 1.025 (for both Mighty Sahti and Nosedrops)
ABV = 9.1% (Mighty Sahti) and 3.8% (Nosedrops)

Ingredients
14.25 lbs. (6.5 kg) English pale ale malt extract
2.2 lbs. (1 kg) Munich malt of approximately 10 °L
3 oz. (80 g) Juniper berries
2.25 oz (65 g) Any noble hops with about 4% AA
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 Munich 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 minute. Strain the hot liquor and separate into two equal portions. Add 9.5 lbs of extract into the first container and 4.75 lbs into the second. Top off both containers with cold water and stir. Let both cool to about 70 °F (approximately 20 °C) and add yeast. After 3 days of fermentation, siphon the Nosedrops into jugs or bottles and store in a cool place at 35 °F (approximately 2 °C) to cause the fermentation to stop and to ensure that the Nosedrops taste slightly sweet. Ferment the Men’s Sahti for a total of about 7 days. Siphon Men’s Sahti into jugs or bottles and store in cool place (best at around 40 °F, approximately 5 °C). Serve either sahti cold. Pour gently to avoid rousing the yeast sediment.