Nectar of Näkki Sahti

Name: Nectar of Näkki Sahti
Ingredients: MALTS & ADJUNCTS; 5 lb. (2.27 kg) Viking Sahtimallas malt; 1 lb. (454 g) Viking Munich dark malt; 1 lb. (454 g) Briess flaked rye; 1 lb. (454 g) Briess Golden Light DME (in boil); 4 oz. (113 g) Bestmalz acidulated malt; 4 oz. (113 g) Briess 45°L caramel rye malt; HOPS; 0.4 oz. (11.3 g) Artisan Hallertau Mittelfrüh, 4% a.a. @ 30 min; 0.3 oz. (8.55 g) Artisan Kent Goldings, 3.3% a.a @ 15 min; YEAST; 1 pack Omega Lutra Kveik OYL-071; WATER; Ca 51 ppm, Mg 5 ppm, Na 12 ppm, Cl 0 ppm, SO4 110 ppm, HCO3 65 ppm; ADDITIONAL ITEMS; 0.6 oz. (17 g) juniper branches (mash 1 hour); 0.1 oz. (3 g) juniper berries (mash 1 hour); 0.17 oz. (5 g) juniper needles (boil 15 min); 0.5 tsp. gypsum (in mash)

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Heat 3 gal (11.36 L) of Geyser Spring water to a strike temperature of 150°F (66°C). Gradually stir in grains into BIAB and add gypsum. Add juniper branches and berries in a large mesh bag directly to the mash. Reach a target temperature of 140°F (60°C) and mash for 45 minutes, recirculating often. Then increase to 158°F (70°C) for another 45 minutes, recirculating often. Finally, increase temperature to 176°F (80°C), lift the grain bag, and firmly squeeze the bag. Proceed to sparge with 0.5 gal (1.89 L) of water (also at 176°F). Perform a limited boil for only 30 min, adding hops according to the schedule. Add DME and juniper needles at 15 min remaining in the boil. Cool wort down to 90°F (32°C) and pitch yeast. Ferment at 90°F for 7 days, then at 60°F (16°C) for 3 days, then crash to 40°F (4°C) for 2 days. Bottle with 1 oz (28 g) dextrose for a target carbonation of 1.8 volumes CO2.

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