Making "Sahti" juniper beer
Making Sahti starts with preparations:
Warm up the Sauna
Boil the water
Ensure that all equipments are hygienic ( wash the dishes )
Mix the barley and rye malt with hop to the boiling water for making the "mash"
Keep the container with 'mash' in a warm Sauna (~60 degrees Celsius ) and add some boiling water with stirring every now and then for next 4 hours
Heat up the mash in the end by adding some heated stones
from fireplace in to the container
Prepare the filtering device ( called "kuurina" ) with some juniper twigs before you pour the mash into the filtering device
Add boiling water into the filtering device until you have 50 – 60 litres of the wort
Cool the wort and add yeast, keep Sahti in warm place for 1-2 days
for starting the fermentation ,
Bottle it and move Sahti to cool place for finalizing the slow fermentation.
Sahti is ready for enjoy after 2-6 weeks depending in the storage temperature ( cooler the temperature , longer storage )
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