![]() Most sahti folks prefer delicate juniper character, and none is always better than too much. Sahti gains its juniper flavor from branches which give woodier and more needle-like taste than berries. ![]() These days I prefer home-toasted rye.Īlthough it is not a caramel malt, the best widely available substitute is perhaps caramel rye malt. In the past, I have recommended caramel rye as the best substitute for Kaljamallas. This malt is hard to get outside of Finland but you can toast a similar malt at home, see my guide Toasting Rye Malt. This unique toasted or lightly roasted malt (color unit is around 180 EBC) adds color and lends a soft taste of dark rye bread. Most sahti recipes include 5–10 % Finnish dark rye malt called Tuoppi Kaljamallas.My own favorite blend for sahti is ¾ of Pilsner and ¼ of Munich. However, any combination of Pilsner, Vienna or Munich malts will make a good sahti. Viking Malt produces this proprietary barley malt blend principally from Pilsner malt and smaller amounts of specialty malts. Most sahti brewers use Finnish Sahti Malt as their base malt.Farmers have brewed with what they got and so can you. To my mind proper sahti can be brewed without sourcing exactly the same kind of malts, yeast and juniper ingredients the Finns are using.These tips will help sourcing the ingredients: Although I consider my sahti recipe typical, very different examples exist also. Homebrewed sahtis are extremely varied.Some techniques may sound like a recipe for disaster, but trust me, I have tested these things. Modernizing the process based on current brewing knowledge often leads to modern tasting and less authentic sahti. Some modern brewing practices need to be ignored.Wooden vats and kuurna would certainly look cool, but stainless steel won’t rule out ancient brewing techniques. Modern brewing equipment can be easily fitted for the old brewing processes.Proper ingredients alone won’t yield authentic results. ![]()
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