A unique beer recipe that combines the traditional Norwegian farmhouse yeast kveik with juniper and smoke. The result is a beer with a zesty orange, apricot, and fresh herbaceous juniper flavor.
Summer Kveik
This recipe was inspired by the author’s trip to Norway for the 2016 Homebrewers Weekend in Drammen. The author was introduced to kveik, a traditional Norwegian farmhouse yeast, and decided to experiment with it by combining it with juniper and smoke. The result is a unique beer that is both intriguing and refreshing.
Ingredients
- 20 oz Simpsons Golden Promise
- 10 oz Weyermann Floor Malted Bohemian Dark
- 10 oz Weyermann Oak Smoked Wheat
- 10 oz Weyermann Rye Malt
- 10 oz Weyermann Beech Smoked Barley Malt
- 2 oz Weyermann Carared
- 60 g Juniper Tips for Hot Liquor Tank
- 60 g Juniper Tips for Mash
- 60 g Juniper Tips for 60 min
- 2.25 oz Mixture (Pellets, ~4.50% AA) for 60 min
- 60 g Juniper Tips for 30 min
- 1.00 oz Hallertau (Pellets, 4.50% AA) for 15 min
- 90 g Juniper Tips for 0 min
Directions
- Start with a Sacch Rest for 50 min at 156F.
- Add 60 g Juniper Tips to the Hot Liquor Tank.
- Add 60 g Juniper Tips to the Mash.
- Add 60 g Juniper Tips at 60 min.
- Add 2.25 oz Mixture (Pellets, ~4.50% AA) at 60 min.
- Add 60 g Juniper Tips at 30 min.
- Add 1.00 oz Hallertau (Pellets, 4.50% AA) at 15 min.
- Add 90 g Juniper Tips at 0 min.
- For a more authentic result, move all of the juniper to the HLT and do a longer infusion. Opt for a Bohemian Dark (or Munich) for the entire base in place of the Golden Promise. Go darker on the Carared maybe CaraMunich II, and add a touch of Carafa as originally planned. This will not necessarily make a better beer, but it will be more in line with the original target.