Codename : kotitila kippis

Thunder Bay has a well established Finnish population, so this seemed like a natural progression in making a traditional Finnish style farmhouse ale. This is a brew that pays homage to an older form of raw ale from Finland. Word to the wise, do not use this recipe, try this one instead.

Recipe inspiration


  • 2.25 lbs pilsner malt
  • 1 lb Munich malt
  • 8 oz rye malt
  • ¼ oz juniper berries
  • 5 ml bakers yeast

Anticipated IBU : nominal
Anticipated ABV : 7.6%
Target OG : 1.078
Target FG : 1.019

Brew Day 

Prepare 4.1L strike water, 60F (15C).

Combine grains and berries in the bag.

Place the bag in the warm water for 45-60 minutes.

Raise temperature to 70F (21C) for 45-60 minutes.

Raise the temperature to 80F (27C) for 45-60 minutes.

Prepare 2L sparge water, 80-90F (27C).

Lift the bag out of the pot, allow it to drip into the pot. Sparge up to one gallon.

Cool to room temp, an ice-bath or a snowbank work effectively.

Sanitise everything required for fermentation.

Prepare yeast mixture.

Add wort to the jug. Pitch yeast.

Store in a warmer location during active fermentation for 2-3 days, then move to a cooler location for 7-10 days.

Bottling Day

Sanitise everything required for bottling.

You can bottle directly from the carboy.

Refrigerate to preserve the taste, and to prevent souring.

Ready to drink immediately.

Brew Notes

  • 4.1L start water was not enough, try 6-7L next time
  • 2L sparge water was too much, missed the target gravity by over sparging. OG measured at 1.035.
  • Lesson learned from all these batches, sparging with one gallon brew in a bag (BIAB) only dilutes the wort.
  • My sonic screwdriver no longer works, unable to ascertain the gravity, casual sample during bottling, unscientifically 3-4% ABV.

Tasting notes

  • Initial tasting during bottling, it is light like a lager, and somewhat sour.
  • Had a proper sample, this beer is quite sour, and much to my surprise, has a nice long finish.

Brew day : 11-Feb-2022
Bottling day : 22-Feb-2022