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…

View original post 710 more words


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s