BUT many years before I joined the Jim's Beer Kit community, I started homebrewing because I wanted to taste Sahti but couldn't find a way to buy it.
Anyway...fast-forward many years and many brews...this is an early recipe I'm still quite proud of. It's not true Sahti, but borrows a few aspects. If you're looking for an interesting but easy-drinker to put on tap next to your big brown malty English ale, here you go. It's a consistent crowd-pleaser. You could use a clean, high-attenuating ale yeast, but I prefer this beer lagered. Don't despair, even if you don't have fancy temperature control, we're getting to the time of year when you can cold-condition in your cellar, shed, garage, etc...
SEYMOUR NORDIC LAGER
all-grain homebrew recipe
Inspired by ancient Finnish brews Sahti or Kalja featuring juniper and rye, but combining some lightly toasted malts, noble hops and mineral aspects of Vienna lager brewing. The corn is a cheat, but makes it really light, crisp and refreshing. Smooth but subtly spicy with a cool cedary tang.
5 US gallons = 4.2 Imperial gallons = 19 Liters
GRAINBILL:
42% = 3.47 lbs = 1574 g, Pilsener Malt
18% = 1.49 lb = 676 g, Pale Malt
18% = 1.49 lb = 676 g, Vienna Malt
10% = .83 lb = 376 g, Rye Malt
10% = .83 lb = 376 g, Flaked Maize
2% = .17 lb = 77 g, Brown Malt
Total: 8.28 lbs = 3.76 kg
TWO-STEP MASH:
Place a handful of juniper twigs on your filter bed, then pour crushed grain on top.
Sprinkle-in some Calcium carbonate (chalk).
Stir-in hot liquor to reach 130°F/54°C for 30 min, then 150°F/66°C for 60 min
VORLAUF, then SPARGE at 170°F/77°C to collect 6 US gal/5 Imperial gal/22.7 L pre-boil.
BOIL:
50% = .46 oz = 13 g, Marynka, 60 min
25% = .23 oz = 7 g, Saaz, 15 min (also add two Irish Moss tablets at this time)
25% = .23 oz = 7 g , Saaz, at flame-out then steep
Also add a small handful of crushed juniper berries at end of boil to steep.
CHILL, RACK, MEASURE OG, AERATE, PITCH yeast.
YEAST:
Saflager S-23 dry lager yeast, 2 packs
Primary fermentation at 46-54°F/8-12°C for one week, raise to 58°F/14°C for one day, rack to secondary fermentor and reduce temperature to lager for 2 months.
STATS: (assuming 79% mash efficiency and 79% yeast attenuation)
OG: 1048
FG: 1010
ABV: 4.9%
IBU: 20
Colour: clear light golden amber with white foam
You might want to filter through juniper branches rather than use berries which are too full on. Also, try using a hefe waizen yeast to get some of the interesting banana flavours you get in sahti.