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Recipe: Shades Kveik 1
With thanks to the team at Shades Brewing, here’s a homebrew-scale recipe for their award-winning sour ale that gets a mix of farmhouse yeast and lactic bacteria, and also serves as the base for multiple medal-winning beers.
Photo: Courtesy Shades Brewing
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With thanks to founder Trent Fargher and the production team at Shades Brewing in South Salt Lake, Utah, here is a homebrew-scale recipe for their dry-hopped American sour ale, which won twice at the Great American Beer Festival—gold in 2018 and bronze in 2021.
Fermented with a house culture that began as the Lithuanian Simonaitis farmhouse yeast, this beer “started our path to the three World Beer Cup medals,” Fargher says. A version of Kveik 1 was the base for those winning beers: Kveik Piña Colada (silver), Kveik Thai Tom Kha (silver), and Kveik Peach Cobbler (bronze).
For much more about this brewery and their approach to these award-winning beers, see our Breakout Brewer profile on Shades.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.064
FG: 1.014
IBUs: 9
ABV: 6.5%
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With thanks to founder Trent Fargher and the production team at Shades Brewing in South Salt Lake, Utah, here is a homebrew-scale recipe for their dry-hopped American sour ale, which won twice at the Great American Beer Festival—gold in 2018 and bronze in 2021.
Fermented with a house culture that began as the Lithuanian Simonaitis farmhouse yeast, this beer “started our path to the three World Beer Cup medals,” Fargher says. A version of Kveik 1 was the base for those winning beers: Kveik Piña Colada (silver), Kveik Thai Tom Kha (silver), and Kveik Peach Cobbler (bronze).
For much more about this brewery and their approach to these award-winning beers, see our Breakout Brewer profile on Shades.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.064
FG: 1.014
IBUs: 9
ABV: 6.5%
[PAYWALL]
MALT/GRAIN BILL
6.7 lb (3 kg) American pilsner
3.8 lb (1.7 kg) white wheat
7.5 oz (213 g) Carapils
7.5 oz (213 g) Belgian aromatic
7.5 oz (213 g) biscuit malt
HOPS SCHEDULE
1 oz (28 g) Saaz at 30 minutes [9 IBUs]
4 oz (113 g) Nelson Sauvin at dry hop
YEAST
Lactobacillus plantarum starter, or about 8 fl oz (237 ml) of GoodBelly probiotic drink; and Yeast Bay WLP 4046 Simonaitis Lithuanian Farmhouse, or other Lithuanian farmhouse yeast, or favorite Norwegian kveik
DIRECTIONS
Mill the grains and mash at 155°F (68°C) for 30 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Cool to about 120°F (49°C), pitch Lacto, purge headspace with CO2, and cover tightly. Keep purged with CO2, if possible. Once the pH has dropped to 3.5—it may take up to 24 hours—boil for 90 minutes, adding hops according to the schedule. After the boil, chill to about 75°F (24°C), aerate the wort, and pitch the yeast. Ferment at 75–95°F (24–35°C), depending on your chosen yeast. Once fermentation is complete and gravity is stable, add dry hops. After 2 days, remove hops, crash, package, and carbonate to about 2.8 volumes of CO2.
