Brewing a Viking Era Ale

The Distant Mirror

During the final Ale through the Ages brewing session of the season we brewed a Scandinavian Sahti on March 4th.  This recipe is inspired by the traditional style still being brewed in Finland today.  This was an all-grain batch where we used Pilsner Malt, Rye Malt, Crystal Malt, as well as a small amount of specialty grains that I had previously smoked over pine and juniper boughs.  Once we transferred the wort from the mash-tun to the boil kettle, juniper berries and Hallertau hop cones were added.  However, one exception was made to the traditional Sahti-styles, we used a European Ale yeast to ferment the beer, rather than the normal bread yeast.  This was to ensure a complete fermentation and a bit more carbonation than the usually less carbonated Sahti’s of Finland. Our specific gravity prior to pitching the yeast was 1.072, so, we should expect this sahti…

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