if flaked rye is expensive just get flaked barley. prob never use flaked rye again anyway
45–50°C — 15–20 min (optional)
Helps with rye, improves lautering
62–65°C — 60–90 min
Main conversion
Leaves dextrins → high FG
72°C — 10–20 min
No Boil (Most Traditional)
Heat wort to 85–95°C Do 20 min boil here at these temps
Do not boil
Cool and pitch yeast
A) Juniper tea (for flavour + aroma)
Crush 1–2 teaspoons dried berries
Steep in 1 litre of 80–90°C water for 10–15 min
Add the tea to the mash or to the wort before heating
This gives you the branch flavour — piney, resinous, clean.
B) Crushed berries in the mash (for tannins + antimicrobial effect)
5–10 berries per 10 L batch
Lightly crush
Add at mash‑in
This gives you the branch bitterness and the preservative effect.
3/4 block of yeast but prob full block because its btter to have more and it wont cause overpitch problems anyway. actually 25g
