Nectar of Näkki Sahti

Heat 3 gal (11.36 L) of Geyser Spring water to a strike temperature of 150°F (66°C). Gradually stir in grains into BIAB and add gypsum. Add juniper branches and berries in a large mesh bag directly to the mash. Reach a target temperature of 140°F (60°C) and mash for 45 minutes, recirculating often. Then increase to 158°F (70°C) for another 45 minutes, recirculating often. Finally, increase temperature to 176°F (80°C), lift the grain bag, and firmly squeeze the bag. Proceed to sparge with 0.5 gal (1.89 L) of water (also at 176°F). Perform a limited boil for only 30 min, adding hops according to the schedule. Add DME and juniper needles at 15 min remaining in the boil. Cool wort down to 90°F (32°C) and pitch yeast. Ferment at 90°F for 7 days, then at 60°F (16°C) for 3 days, then crash to 40°F (4°C) for 2 days. Bottle with 1 oz (28 g) dextrose for a target carbonation of 1.8 volumes CO2.