Kveik Farmhouse Ale is not a complicated beer to brew, but it rewards attention to detail. Pilsner malt forms the base of the mash here, and Chinook 13.1% carries the hop character through to the glass.
Recipe at a Glance
Recipe at a Glance
| Style | Kveik Farmhouse Ale |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.048-1.065 |
| Final Gravity | 1.002-1.010 |
| ABV | 5.5-8.0% |
| IBU | 20-35 |
| SRM | 5-14 (gold to amber) |
| Difficulty | Intermediate to Advanced |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pilsner malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Chinook 13.1%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 20C (68F) Pitch Omega Yeast OYL061 Voss Kveik once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 2 weeks at 10C (50F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2-Row Brewers Malt – 10 LB, Crushed)
- Bittering and aroma hops: Brewing Hops (e.g. HopUnion 6I-E91H-F8YE RiteBrew – Cascade Pellet Hops – 1 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Verdant IPA Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack 5 Gallon Hedpak with Cap (Pack of 2) | BPA-free)
- Priming sugar for bottling: Priming Sugar (e.g. Brewer’s Best Carbonation Drops 9 oz)
- General kit and tools: Homebrew Equipment (e.g. PERA 4 Pack Bottling Bucket Plastic Spigot)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Kveik Farmhouse Ale is best served in a tulip, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment Deluxe Bottling Kit Craft a Brew Homebrew Bottler Equipment Home Bre |
Full Recipe: Grain Bill, Hops, and Instructions
Kveik Farmhouse Ale
Equipment
- 1 Brew kettle
- 1 Mash tun or brew in a bag setup
- 1 Wort chiller
- 1 Fermentation vessel (e.g. carboy, bucket, conical fermenter)
- 1 Airlock and stopper
- 1 Hydrometer
- 1 Thermometer
- 1 Brewing spoon or paddle
- 1 Auto-siphon or racking cane
- 1 Bottling bucket
- 1 Bottles or keg
- 1 Bottle capper or kegging system
- 1 Sanitizer
Ingredients
For the Mash – Liquor 13.5 Litres (24 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 8 lb Pilsner malt Quantity 4 kg
- 1 lb Wheat malt Quantity 500 g
- 1 lb Spelt malt Quantity 500 g
- 14 oz Carapils Quantity 500 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1/4 oz (Hops) Chinook 13.1% When to add – At start of boil (IBU 9.2)
- 1/4 oz (Hops) Chinook 13.1% When to add – For last 10 mins of boil (IBU 7)
- 1/4 oz (Hops) Chinook 13.1% When to add – At turn off (IBU 4.9)
- 1 tsp Protofloc Other -When to add – For last 15 mins of boil
- 1 3/4 oz Spruce tips Other – When to add – For last 10 mins of boil
- 1 3/4 oz Spruce tips Other – When to add – At turn off
To Ferment -20°C (68°F) – Conditioning 2 weeks at 10°C (50°F)
- 1 Omega Yeast OYL061 Voss Kveik Yeast
Instructions
Mash:
- Heat 13.5 liters (24 pints) of water to 65°C (149°F) and add all the malts to it.
- Mix the malts well to ensure there are no dry clumps.
- Let the mash rest for 1 hour.
- Drain the wort from the mash and collect it in a separate pot.
Boil:
- Heat 27 liters (47 1/2 pints) of water in a large pot.
- Once the water is hot, add the wort from the mash to the pot.
- Bring the water to a boil and add the Chinook hops at the start of the boil (IBU 9.2).
- After 45 minutes of boiling, add Protofloc to the pot (IBU 7).
- After 50 minutes of boiling, add Spruce tips to the pot (IBU 4.9).
- After 55 minutes of boiling, add more Spruce tips to the pot.
- After 60 minutes of boiling, turn off the heat.
Ferment:
- Cool the wort to a temperature of 20°C (68°F).
- Transfer the wort to a fermenter and add the Omega Yeast OYL061 Voss Kveik Yeast.
- Seal the fermenter with an airlock and let it ferment for around 14 days at a temperature of 20°C (68°F).
- After the fermentation is complete, transfer the beer to bottles or a keg and let it condition for 2 weeks at 10°C (50°F).
- After 2 weeks, the Kveik Farmhouse Ale is ready to drink.
Get the fermentation temperature right on Kveik Farmhouse Ale and most of the rest of the process takes care of itself.
What Makes Kveik Farmhouse Ale the Style It Is
There is nothing exotic about the roots of Kveik Farmhouse Ale, it grew out of practical brewing choices, local ingredients, and the tastes of the people drinking it.
What you get in the glass is a beer that leans on pilsner malt and chinook 13.1%, with a finish shaped by Omega Yeast OYL061 Voss Kveik. Get the fermentation temperature right and the rest of the process is mostly patience.
Style Characteristics at a Glance
- ABV: 5.5-8.0%
- Bitterness: 20-35 IBU
- Color: 5-14 (gold to amber)
- Serving temp: 45-50F (7-10C)
- Glassware: a tulip
- Food pairings: goat cheese, seafood, light salads
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
