Sahti

https://learn.kegerator.com/sahti/

Historically...

• barley, supplementing with rye and/or oats;
  
• yarrow, bog myrtle, caraway, and other herbs were often used in its flavoring;
  
• traditionally brewed with minimal, if any, boil (= little hop)
  
• filtered through a bed of straw and juniper branches layered along the bottom of a kuurna — a carved wooden trough with a plugged bunghole at the bottom
  
• small amount of hops were added to either the mash or as part of the filter bed
  
  
• To build your grain bill, start with a base 80 to 90 percent either English pale ale or Pilsner malt.
  Munich malt is found in many Sahti recipes and can make up from 10 to 20 percent of the remaining grain. Use rye in amounts up of 5-10% — though it can make up as much 40% — and a small percentage of malted and/or flaked wheat, or flaked oats could also be included.
  
• Whether you use hops or not is going to be up to your own preferences, and likely something you will want to experiment with. But remember, the bulk of the aroma and flavor in a Sahti should come from the Juniper branches and berries. When hops were used, they were added as part of the sparge filter or directly to the mash, which was sometimes boiled for a short time as a last step. In this way, hops could have imparted slight aroma and possibly a little flavor, but very little bitterness.
  
• Stick to low-alpha hop varieties and those of a more earthy/spicy quality. European hops are going to be recommended and should be a nice complement to the juniper. A few good varieties to choose from include:
  German Noble Hops — Saaz, Tettnang, Hallertauer Mittelfrüh
  English Hops — Fuggle, East Kent Goldings, Challenger
  
• Often, brewing water was heated with juniper branches to impart even more juniper flavors.