Oh the yearning for a malty overdrive!

Today was brew day for my oldest recipe, a pitch black ‘Sahti x Stout’. Switched rye malts from a caramel dark one to a pale one and doubled the amount of dark syrup with this one. Viking Chocolate Light entered the bill at one point and is now a star of the lineup. I also throw in a bunch of Viking Black Malt, enough to bring its brutal bitterness into the picture and kill all transmission of light in and out of the product 😂

Decided also to try Magnum hops along with the perennial fave Challenger for bittering. Fermenting with Sahti fresh yeast as always, but at 19 °C and only slight pressurisation this time, hoping to catch more of the banana-y notes.

And now we wait…

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