Modern Sahti

After reading an article in BYO, a section in Radical Brewing and then listening to a Basic Brewing podcast featuring Finnish Style Juniper beers, I was hooked. I attempted to formulate a modern Sahti recipe. Something that could be enjoyed with our modern palate, not wanting something to offputting. Traditionally Sahti is not boiled during the brewing process, but I decided to boil it but only did a 30 minute boil. The only thing I wish I had done looking back is pitch a little Brett with the yeast. I pitched Safale S-33. I felt its qualities would lend itself to how the original Sahti yeast behaves. Sahti brewers uses a special bread yeast that is fast fermenting, stays cloudy, and has some estery overtones somewhere between a Hefeweisen and a Belgian.

Now somehow my Beersmith file is missing. So my notes are gone. So I can give you what I remember. The malt bill was 4oz of the Applewood Smoked Malt, 8 or more ounces of Flaked Rye, a small amount of Crystal 120 and 4 to 6 ounces of Chocolate Malt. 3 pounds of extra light DME were used in the boil. I really wish I had the notes on this brew. I used .3 ounce of Northen Brewer hops at 30 minutes and a .5 ounce of uncrushed juniper berries for the last  5 minutes of the mash. Then another .5 ounce of crushed juniper berries 10 minutes from the end of the boil. This was only a 3 gallon batch. Hopefully the juniper won't be overbearing, that is the main thing I am worried about.