I have been homebrewing beer from liquid malt extract kits for years. In fact I think my first batch was sometime in 1992. After some tens of batches later it was time to stop, in fall 1998. I started brewing again early 2002 from LME. But then it hit me, why not go all grain?
POLKU had brewing course, where we did Weizen. It turned out to be excellent! After that one, Eero and I decided to brew sahti. A sweet malty drink, potent and easy to drink too much...after that all-grain beers for me!
Tips and tricks for succesful brewing
Some recipes
Recipe for Mustain sukkain mehu, Black socks juice: 0.5 kg black 1400 EBC barley malt 4 kg Lahden Polttimo Sahtimallas mashing in constant temp ~62 C for 3 hours, 20 liters water washed mash (sparging?) with extra 4 liters ~75 C water boiled wort 15 minutes, added 45 g Northern Brewer 9% hops 90 min boil with hops added 5 g hops 5 min before end of boil wort filtration was not too easy, cotton cloth had to be washed several times diluted worth to OG 1.046, 17 litres added yeast from culture, Wyeast Irish Ale fermentation started 27.07 in the afternoon one week later still bubbling, decided to transfer beer to secondary...taste is ok 05.08 FG 1.010 bottling and kegging to 2x5 l minikegs. 10 teaspoon DME per keg, 28 teaspoons to rest seven liters and bottling to 0.5 l bottles 5 vol-% alcohol
Recipe for Humalan hirvestys, Hops' moose hunt: 7 kg Lahden Polttimo Sahtimallas mashing 65 C for 2-3 hours mash filtering was a pain in the ass, it just didn't work wort was cloudy and grain was left somewhat sweet boil 90 minutes Northern Brewer, 50 g 90 min East Kent Goldings, 10 g 15 min, 10 g 0 min (and dry hopping 10 g to secondary) dilute worth to OG 1.060, 19 liters add yeast from culture, Wyeast British Ale fermentation started some time next day, 07.08 09.08 racked beer to secondary and dry hopped it, FG 1.010 12.08 IPA secondary fermentation stopped 13.08 kegging, 17 l FG 1.009. 90 g DME boiled in 0.5 l water, cooled and added to beer before kegging. 7 vol-% alcohol
Recipe for Ruskea paperipussi-olut, Brown paperbag ale: 4 kg Lahden Polttimo Sahtimallas 0.7 kg Cara-Munich 100 EBC mashing at 65 C for 3 hours lautering problems continue, crosswise cuts into mash bed with spatula helps! boil wort 90 min 30 g (oops, too much!) Northern Brewer for 90 min 15 g East Kent Goldings 10 min OG 1.048 15 liters, added on top of IPA secondary yeast cake (2 last liters were cloudy, made kotikalja from them) vigorous fermentation started in next 6 hours to secondary after 3 days 18.08 bottling and kegging, 14 liters 110 g DME for priming FG 1.008, this is pretty dry 5.5 vol-% alcohol
Recipe for Karvainen karvastus, Hairy bitter 5 kg Lahden Polttimo Sahtimallas 0.3 kg Cara-Munich 100 EBC mashing at 65 C for 2 hours 30 g Northern Brewer for 90 min 5 g East Kent Goldings 10 min OG 1.048 21 liters yeast harvested from Brown Ale secondary, starter bottling and kegging 21.5 l 29.08, added 170g DME fro priming FG1.008 5.5 vol-% alcohol
Recipe for Belgian järki, Belgian Intelligence 2.5 kg Lahden Polttimo Sahtimallas 0.7 kg Barley flakes (Nalle) 2 kg unmalted flaked wheat 0.5 kg rolled oats cooked unmalted ingredients in water, add cooled porridge to mash tun added sahtimallas and water beta-glukanase rest at 42 C for 3.5 hours took 6 liters thick mash from bottom, 30 min 65 C, 30 min 75 C then quick boil added boiling mash to tun, proteinase rest at 53 C for 1 hour as above, boiled thick mash added to increase mash tun temp to 65 C for 3 hours boiled thin mash, add to tun temp 74 C for 4.5 hours lautering was slow, and it got stuck in the end. 2-3 liters were lost. boiled with 15 g East Kent Goldings for (almost) 90 min OG 1.048, 20 liters Wyeast belgian wit, 6 months old package and starter was slowly fermenting. 2.09 1.010, to secondary with 5 g coriander and 5 g pomeranssinkuorta 5.09 FG 1.008, bottling. Primed with sugar, 1.5 ts per 0.5 l bottle. 10 ts per 5 l keg. 5.5 vol-% alcohol
Recipe for Belgian dollari, Belgian $$ 2.5 kg Lahden Polttimo Sahtimallas 1 kg Vienna malt, 7 EBC 2 kg unmalted flaked wheat 0.5 kg rolled oats cooked unmalted ingredients in water, add cooled porridge to mash tun added sahtimallas and water, 3 hours later added Vienna malt beta-glukanase rest at 35 C for 4 hours (vienna 1 h) proteolyse rest at 55 C for one hour 65 C for almost 3 hours 75 C for almost 4 hours outmashing at 78 C vorlauf and sparging better than last time, 2.5 hours and 22 liters 90 min boil with 15 g East Kent Goldings, last 30 min with coriander (whole) and pomeranssinkuori 22 liters, OG1.053 added yeast from last batch, fermentation started quickly 10.9 gravity was 1.012, moved to secondary 16.9 FG1.008 kegging and bottling (priming as above) 21.5 l 6.25 vol-% alcohol
Recipe for Empire Dark, Imperiumin tumma 5.4 kg Lahden Polttimo Sahtimallas 0.5 kg Cara-hell 25 EBC 0.5 kg Cara-amber 60 EBC 0.5 kg Cara-dark 120 EBC 0.4 kg black 1400 EBC barley malt mashing at 65 C for 30 min mashing at 67 C for 90 min mashing at 72 C for 80 min outmashing at 78 C 90 min boil with Northern Brewer 9% hops (50 g?) added Wyest Irish Ale yeast starter 16.5 l OG 1.090 fermentation started during next 16 hours 21.10 SG1.040 fermentation almost complete, stirred the yeast a bit 23.10 SG1.034 racked to secondary 27.10 SG1.031 stirred yeast. how long can this keep fermenting? 28.10 SG1.030 next time use fresh yeast and big starter in high gravity beer. 1.11 SG1.029 Still going lower, in two days I'm gonna bottle/keg this one! 4.11 FG1.029 Kegging, 15 l, 10 teaspoons glucose per 5 l keg 8.3 vol-% alcohol
Recipe for Preacher's Sweettooth, Saarnamiehen kipeä hammas 3 kg Lahden Polttimo Sahtimallas 0.5 kg rolled oats, cooked 0.4 kg Cara-amber 60 EBC 0.4 kg Cara-dark 120 EBC 0.4 kg Chocolate Malt 800 EBC 0.14 kg Black Malt 1400 EBC Mashed 3 hours at 72-75 C. Outmashing at 80 C. Lautering slow, took 2 hours. Boiled 90 min with 30g Fuggless, 5 g fuggless for last 15 min. OG1.050, 20 liters. Added Wyeast 1084 from previous stout yeast cake. Fermentation started in next 8 hours. 16.11 SG1.028 fermentation not strong, stirred yeast. Seems this yeast is no good anymore. 20.11 FG1.027 tried baker's yeast on a small sample, didn't ferment in 24 hours. ->wyeast is all right, mashing just produced long unfermentable sugar chains. Kegging 20 l, 10 teespoons of glucose per 5 l keg. 3.4 vol-% alcohol
Recipe for sahdin toinen tuleminen, second coming of sahti 7 kg Lahden Polttimo Sahtimallas 1 kg rye malt One small juniper bush was infused in hot water for about an hour, this water was then used in mashing. 65 C for about 2 hours total, in between 0.5-1 hour somewhere near 70-72 C by decoction. Boiled wort for few minutes. Cooled, diluted to OG1.070 and pitched 50 g baker's yeast. Vigorous fermentation resulted in 20 C temp, next day transferred to 10 C. After a week FG 1.022, 18 l of sahti was racked to water canister and 12 teaspoons sugar added. Left to mature for 2 weeks. 6.5 vol-% alcohol
Recipe for Ykköspilsu, Number One Pils 4.5 kg Lahden Polttimo Pilsner malt Mashing: 1 hour 65 C, decoction to 75 C for 2.5 hours Boil 90 min 60 g 3.5% Saaz pellets, 30 min 15 g Saaz, 10 min 20 g Saaz. OG1.044, 24 liters. Wyeast Czech Pilsen from 0.5 l starter, 17 C. 11 hours later first signs of fermentation. Transferred to fridge, 9 C. (Many thanks to Ville for the fridge!) Fridge is complicated, as temp forms a gradient back-front and down-up. We'll see if this is harmful... 3 days into fermentation, and the smell of sulphur is overwhelming. Bravely I resist the temptation to check gravity... 2.1 03 1.020, moved fermenter to 20 C for diacetyl rest. 16 hours later 1.016, racked to secondary. 4.1 03 after 48 hours diacetyl rest finished, secondary to fridge, 9 C. 8.1 03 seems that secondary fermentation is finished. 9.1 03 moved fridge settings from 1 to 2 -> 7 C. 14.1 03 setting from 2 to 3. 21.1 03 settings from 3 to 3.5 -> 5 C. 25.1 03 setting tweaking, trying to achieve 0 C. 26.1 03 further tweaking, maybe 0 is too low, about 2 C. 29.1 03 FG1.014 kegging 24 l, 15 teaspoon glucose per 5 l keg. 2 ts per 0.5 l bottle. Glucose made beer foam. Next time dissolve it to beer before kegging. 4.3 vol-% alcohol Attention! All gravity measurements are uncorrected for temperature!
Recipe for Pussinpohja IPA, Bag Bottom IPA 7 kg Lahden Polttimo Sahtimallas 0.7 kg Nalle Barley Flakes 0.5 kg Cara Hell 25 EBC 0.05 kg Cara Amber 60 EBC 0.05 kg Cara Crystal 120 EBC 65 C for two hours 73 C for one hour 90 min boil with 90g 4.5% Fuggless 30 min 14 g Fuggles 15 min 14 g Fuggles 5 min 14 g Fuggles 0 min 14 g Fuggles OG 1.062, 22.5 l Wyeast British Ale from fermenting starter. Fermentation started slowly -> new yeast next time around, or use yeast cake. 24.1 1.020 dry hopped with 14 g Fuggles 30.1 FG1.012, bottling and kegging 21.5 l, cloudy. 110 g glucose diluted in 2 dl water, added to bottling bucket. 7 vol-% alcohol
Recipe for Kneebender, Polventaivuttaja 3 kg Lahden Polttimo Pilsner malt 1 kg Cara Red 40 EBC 0.5 kg Cara Crystal 120 EBC 60 g Chocolate Malt 800 EBC Mashing at 65 C for 15 min Infusion with hot water to 71-74 C for 2.5 hours 90 min boil with 30 g 4.5% Styrian Goldings 5 g 3.5% Saaz for last 5 minutes OG1.040 23 liters Wyeast Czech Pils from starter, yeast harvested from previous pils secondary. Yeast added from 10 C temp starter to 15 C wort. Immediately to fridge, 9 C. First signs of fermentation 12 hours later, at 22 hours bubbling first detected. 8.2 gravity 1.024 10.2 gravity 1.019, diacetyl rest in primary at 20 C for 3 hours, to secondary at 20 C for 48 hours. 12.2 secondary to fridge, 9C. 14.2 secondary fermentation finished 15.2 settings from 1 to 2. 16.2 yeast began to ferment again, lowered setting back to 1 and shaked fermentor. 26.2 turned fridge off, now this beer must ferment to finish before I put fridge back on. SG1.016 3.3 bottling and kegging, 22.5 l. 136 g glucose diluted to 2 dl water. FG (20C) 1.014. to fridge 9C. 3.5 vol-% alcohol Attention! All gravity measurements are uncorrected for temperature!
Recipe for kakkospilsu, number two pils 5.2 kg Lahden Polttimo Pilsner malt Mashing at 63-64 C for 75 min, decoction to 71-73 C for 100 min. Boil 90 min with 62 g Styrian Goldings (4.5%), 15 min with 50 g Hallertau Hersbrücker (3%) OG1.052 24 liters Wyeast Bavarian Lager, from fermenting starter to 14 C wort. Immediately to 9 C. 15.3 SG1.040 (at 9C) 2.4 kegging and bottling 24.5 liters, FG1.014. 158 glukose 5.4 vol-% alcohol
Recipe for Kota-sahti 20 kg Lahden Polttimo Sahtimallas 1 kg rye flour Mash in at 30 C, 55 l water and all malt. Slow heating to 65 C, kept for 1 hour, added rye heated back to 65 kept 0.5 hour. Heating to 73, kept for 1 hour. Collected 40 L wort, boiled with juniper 100 g Rajamäen leivinhiiva, OG1.090 Unbelievable strong fermentation, foamed out of two 30 L fermentors 20 l sahti in each. FG1.024, total 1 dl sugar for secondary fermentation 9.3 vol-% alcohol
Recipe for tumma ja makia, dark and sweet 3 kg dark wheat malt EBC 15 3.5 kg Lahden Polttimo Sahtimallas 1.1 kg Lahden Polttimo Crystal 100 (added after last decoction) protein rest at 55 C for 60 min decoction to 63 C 150 min decoction to 73 C 150 min outmashing bittering hops: 22 g Hallertau Hersbrücker (3%) + 30 g Styrian Goldings (4.5%) 100 min aroma hops: 26 g Hallertau Hersbrücker 15 min OG1.074, 23 l Wyeast German Weizen from vigorously fermenting starter, 1/2 cup DME per 3 dl water. After first starter finished, poured liquid out and added fresh wort for enhanced activity. 26.4 FG1.019 kegging 22.5 L, 140 g glucose. 7.5 vol-% alcohol
Recipe for blowhose, ylivuotoputki 3 kg dark wheat malt ebc 15 2 kg Lahden Polttimo Sahtimallas 150 g Lahden Polttimo Crystal 100 (added after last decoction) 50 g Chocolate malt EBC 800 (added after last decoction) Protein rest at 55 C for 70 min decoction to 63 C for 130 min decoction to 72 C for 60 min boil with 55g 4.5% Styrian Goldings pellets for 90 min, 15 g Styrian for aroma 15 before end of boil. OG1.054 22 L Wyeast German Weizen from starter, already fermented and kept in fridge for a day. Foamed into airlock, foamed over even when lid is not closed fully and no airlock. 21.5 SG1.012 and still bubbling 30.5 FG1.012, kegging 21.8 liters. 150 g glucose. 6 vol-% alcohol
Recipe for Mallasmadon vehnäolut 5 kg british light wheat malt 2 kg Lahden Polttimo Pilsner Malt Beta-glukanase rest at 40 C for 20 min Protein rest at 53 C for 80 min decoction to 63 C for 125 min decoction to 73 C for 180 min outmashing Boil with 20 g 9% Nord Brauer for 90 min, last 15 minutes with 22 g Hersbrücker Hallertau OG1.054 35 liters Wyeast Weihenstephaner Weizen from fermenting starter 14.6 FG1.011, 34 liters. Added 240 g glucose and beer->kegs. 6 vol-% alcohol I took one liter aside, boiled alcohol away under 90 C, cooled, added spoonfull of yeast from fermentor and bottled normally.
5 kg Lahden Polttimo Pilsner proteinase rest at 52 C for 20 min beta amylase rest at 62 C for 96 min alpha amylase rest at 73 C by decoction for 120 min boil for 90 min with 100 g Styrian Goldings (2.9%) 30 min with 20 g Saaz (2.7%) 10 min with 16 g Saaz (2.7%) 25 liters, OG1.045 immediately to fridge after adding yeast wyeast czech pils from fermenting starter 29.7 kegging 25 liters, FG1.008, 170g glucose added to beer. 5.2 vol-% alcohol
6.5 kg Lahden Polttimon Sahtimallas at 64 C for 100 min at 72 C for 65 min by decoction boil 90 min with 40g (?) Hallertau Hersbrücker (3.2%) 5 min 10 g HH 26.5 L OG1.070 immediately to fridge after pouring in yeast cake from previous pils 7.8 SG1.038 27.8 SG1.014 4.9 FG1.013, kegging 26L 172 G glucose 7.9 vol-% alcohol
3.7 kg Lahden Polttimon Sahtimallas 1.2 kg Nalle barley flakes 240 g Cara dark ebc 100 56 C 15 min 64 C 150 min 73 C 105 min Boil 90 min 54 g East Kent Goldings (6%) 8g EKG for 15, 5 and 0 minutes OG1.044, 25L Wyeast London Ale 25.8 kegging 150g glucose diluted to 2 dl water, FG1.009 24 L 5 vol-% alcohol
4 kg Lahden Polttimon Sahtimallas 700 g Nalle barley flakes 1040 g Cara dark ebc 100 64 C 220 min 71 C 65 min Boil 90 min 40 g East Kent Goldings (6%) 20g EKG for 10 minutes OG1.050, 27.5L Wyeast London Ale 15.9 kegging 27L, FG1.008. 108g glucose and 92g sugar diluted to 2.5 dl water. 5.9 vol-% alcohol
5 kg Pils malt EBC 3 1 kg Wheat malt EBC 3 1265 g sugar (added just before wort cooling) 64 C 90 min 73 C 75 min outmash 90 min boil with 46 g Northern Brewer (9%) 10 min with 28g Styrian Goldings (2.9%) 22 l OG1.090 Wyeast Belgian Abbey II 12.10 FG1.013, 130 g sugar, 21.5 l to kegs and bottles 10.5 vol-% alcohol
Lahden Polttimon Sahtimallas 5 kg Lahden Polttimon Tumma Karkki 100 EBC 600 g Chocolate Malt 800 EBC 50 g Wheat Malt 3 EBC 250 g Cara Crystal 300 EBC 400 g sugar 1200 g Sahti and wheat malt added 60 C for 35 min infusion to 68 C for 65 min Karkki and Crystal added after portion of mash taken out for decoction 74 C 75 min Chocolate added after portion of mash taken out for decoction outmash 100 min boil with sugar and 94 g Styrian Goldings (2.9%) 30 min SG 20 g, 8 g Hallertau Hersbrücker (3.2%) 5 min SG 6 g, HH 10 g, crushed coriander 5 g 24 l, OG1.076, yeastcake from previous Tripel 26.10 FG1.014 kegging 22.5 L, 138 g sugar 8.5 vol-% alcohol
7 kg Sahti 400 g black malt ebc 1400 50 g chocolate malt ebc 800 1 kg ebc 100 karkki 68 C 150 min 72 C 75 min (black, chocolate, karkki for last 45 min) boil 100 min with 114 g East Kent Goldings (6%) 30 g EKG added at 30 min, few grams at 10 min 21.5 L OG1.090, irish ale yeast 6.11 FG1.028, 130g sugar 21 liter into kegs 8.5 vol-% alcohol
Sahti 4.4 kg rye flour 150 g rye malt flour 150 g rolled oats 100 g 100 ebc crystal 150 g 64 C for 60 min (cooked porridge of rye, rye malt and oats added at 30 min) 70 C for 25 min 73 C 3 hours (crystal malt added) outmash boil with 12 g Northern brewer (9%) and some juniper twigs & 10 juniper berries OG1.074, 14 liters 15 g baking yeast added
3 kg Sahti malt 700 g Nalle barley flakes 260 g wheat malt 500 g Black malt ebc1400 120 g crystal malt ebc100 65 C 2 hours 73 C 1.5 hours (Black and Crystal 50 min) 90 min boil, 96 g East Kent Goldings (6%) OG1.050, 23 L, Wyeast irish Ale washed from previous stout 27.11 bottling and kegging 22.5 L, 140 g sugar. FG1.014. 5 vol-% alcohol
20 kg Sahti malt 2 kg rye malt 1 kg rye flour few juniper branches immersed in mashing in water before grains added 64 C 1 hour 73 C 4 hours mash brought to boil with about 15 juniper berries immediately filtered with juniper branches, cooled under 15 C and baker's yeast added fermentation in 10-14 C
5.2 kg sahti malt 230 g ebc 100 caramel malt 65 C 2 hours 72 C 1 hour boil 90 min 66 G EKG (6%) 15, 5, 0 min 12 g EKG Wyeast london ale, OG1.054 24 l 25.1 dry hopped 36g EKG 3.2 added water to total volume of 30 L (virtual OG1.044), 186 g sugar and to kegs. Didn't remember to measure FG, will have to extrapolate from next bitter... 4.5%-vol alcohol
5 kg sahti malt 500 g ebc 100 caramel malt 65 C 2 hours 72 C 1 hour boil 90 min 86 G EKG (6%) 10 min 15 g EKG Wyeast london ale, OG1.054 25 l FG1.010 8.2 kegging 30 l (added 6L water and 180g sugar)
2 kg sahti malt 500 g ebc 100 caramel malt 1 kg ebc 300 caramel malt 50 g chocolate malt 700 g barley flakes 850 g wheat flakes 500 g maize flour 1100 g sugar Good long rest at 63 C, decoction to 74 C for a while. boil 90 min with 200 g Styrian Golding pellets 2.9% 30, 15 and 5 minutes Hallertau Hersbrücker total amount 100 g 5 minutes some coriander Yeast from Rochefort 8 bottle, OG1.075 FG1.016 19.3 kegs and bottles, 80 g sugar to corny keg, teaspoon for bottles. total amount 21 L
6.2 kg sahti malt 63C for about 2 hours, decodtion to 73C for a hour boil 60min with amarillo/cascade mix up hop pellets 9%/7% 1/10 about 70g rest 30g applied at 15, 5 and 0 minutes of boil OG 1046 safale 05 FG 1009 180g sugar, 33l beer to kegs and bottles
8 kg sahti malt 1 kg rye malt
Last modified Nov 18 2010