Sahti

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