Homebrewing - Beer, Mead, Wine, Cider

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Sahti x Stout with chocolate malt (infosec.pub)

submitted 1 month ago by tasankovasara@sopuli.xyz to c/homebrewing@sopuli.xyz

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I've been chasing more maltiness with this recipe and it's now getting to be in the ballpark of a couple of favourites - Plevna Dry Stout and Sinebrychoff Porter. This 21 l run had 6,7 kg of malt of which 500 g was 1300 EBC Black Malt and 1 kg was 400 EBC Chocolate Light from Viking Malt. The chocolate in particular is a great find with strong and unique taste.

Active malts in the mix are 1085 g leftovers of Simpsons Maris Otter Pale and Viking Sahti malt for the rest. 75 g Challenger and 15 g Citra hops for the duration of the boil. The recipe calls for 90 g of bitterness and of course I forgot to buy hops, so I had to fill in with the Citra.

Yeast was the Sahti standard fresh yeast, so I can call this a sahti-stout. Friendly, smooth mouthfeel as it always delivers. Next go at the recipe will need a new moniker though, as I want to try Alzymologist's malty lager critters :)

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[–] verity_kindle@sh.itjust.works 4 points 1 month ago (1 children)

Did you use juniper berries for the traditional flavor? Just curious

[–] tasankovasara@sopuli.xyz 4 points 1 month ago

No, didn't really even think about that - but thanks for the idea, I should try that with this stuff in particular!