I am thinking of doing a sahti in a few weeks. My plan was to actually mash the branches by making a nice layer of berry-laden branches on the bottom of the mash tun and then mashing like normal at 150F for 60 minutes.
In terms of boiling, I want to at least bring it to a quick boil to ensure that everything in it is dead. But I am uncertain if i should take a hit in efficiency and sparge with less water, or if I should go ahead and boil for 60 minutes. And if I boil for 60 minutes, will I have lost enough flavor that i will need to add more berries at flame-out? (I typically boil off almost 2 gallons in an hour.)