Do as the Vikings did. Or at least close to it! Today Im brewing sahti, the Viking brew of choice. No hops, baker's yeast, no boil and a 6 hour mash! This is going to be fun.
UPDATE: Aight, I decided to just update this post as I go. Before I did anything, I made sure to fire up my new Nordic style pipe, hand carved by mister Tom Leedy, and to make sure I had my weapon of choice ready for battle...
UPDATE: My cooler holds heat too well. I took the lid off to try and lose some degrees on the mash. Havnt been able to add any water yet, and its been an hour!!!
UPDATE: Minor fail. After almost 2 hours of mashing at 150-155, I realized I added WAY too much boiling water at the beginning. Soooo, Im moving on to boiling the mash/sparging. More updates while the wort is cooling.
UPDATE: DONE. Here's the rest of what I did.
STEP 5 - BOIL THE MASH
There are a few major differences between how beer is brewed and how sahti is brewed. Heres a quick rundown.
-Generally there are no hops
-Usually the wort is not boiled after sparging
-The mash is sparged with boiling water instead of 170 degree water
-Usually the mash itself is actually boiled
*I have to use words like "usually" and "generally" all the time because... there are a million ways to brew this stuff. I looked at many recipes and basically used what I saw as the most common practices.*
So, this final difference is just what I did in this step. I dumped the entirety of the mash into my kettle (actually, some of it got on the floor...)