Recette Kew Brewery - Botanic

12 juillet 2026

Style : Ale Ambrée Américaine
Méthode : Tout grain
Fermentation : Ale
Volume : 20.0 L
Efficacité d'empâtage : 72 %
Efficacité de la brasserie : 68 %

Densité initiale

1.039

Densité finale

1.010

Couleur

18 EBC

Amertume

15 IBU

Ratio IBU/DI

0.39

Alcool

3.8 %

Coût total

Depuis le site "TheMaltMiller" : "Kew brewery is a 6-barrel microbrewery located less than a mile from, and inspired by, the world-famous gardens at Kew. It was founded by David Scott in May 2015. Like many others, David started out as a homebrewer, who, happy with what he was producing, decided to turn his hobby into a business. To improve his knowledge of commercial brewing, David worked for a while at Weird Beard Brew Co, and also helped out at several other breweries, such as Old Dairy and Canterbury Brewers. Kew brewery has a strong environmental ethos, and is unusual in only using UK-grown hops and malt in all of their beers, to keep their food miles low. Part of their aim is to rehabilitate English hops, and show they can punch with the best from elsewhere if used properly.

Botanic, a ‘session’ amber ale that comes in at 3.8% ABV, was the first beer brewed at the brewery. It has a good balance between the malt character and hops, and then the botanical ‘twist’ of a little juniper being added, both at flame out (ideally a few minutes after flame out to avoid extracting too much bitterness), and again at the dry-hop stage (after being soaked in vodka for at least 48 hours). The mix of crystal malts gives the beer some extra body and sweetness given the low strength, and this helps carry the late hop additions. Aim for a warm mash, for a slightly higher finish at 1011/12. It should have a fairly low bitterness, and good aroma from the UK Cascade dry-hop. The First Gold hop additions add some deeper ‘orange’ flavour to the body of the beer."

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
3.3 kg	Malt Finest Maris Otter	Crisp	Grains	Empâtage	6 EBC	90.4 %	-
110 g	Pale Crystal Malt	Thomas Fawcett	Grains	Empâtage	60 EBC	3 %	-
110 g	Malt Light Crystal (Crystal 150)	Crisp	Grains	Empâtage	150 EBC	3 %	-
110 g	Malt Cara	Crisp	Grains	Empâtage	29 EBC	3 %	-
20 g	Malt Chocolate	Crisp	Grains	Empâtage	950 EBC	0.5 %	-

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
10 g	Challenger	Pellets	7.5 %	Ébullition	60 minutes	11	-
12 g	First Gold	Pellets	7.5 %	Ébullition	5 minutes	2.5	-
12 g	Cascade	Pellets	5.5 %	Ébullition	5 minutes	1.9	-
25 g	First Gold	Pellets	7.5 %	Ébullition	0 minutes	0	-
25 g	Cascade	Pellets	5.5 %	Ébullition	0 minutes	0	-
115 g	Cascade	Pellets	5.5 %	Houblonnage à cru	60 jours	0	-

Houblonnage à cru : 5.75 g/l

Divers

Quantité	Nom	Addition	Temps	Coût total
10 g	Irish Moss (Lichen carraghen)	Ébullition	10 minutes	-
10 g	Genièvre	Ébullition	0 minutes	-
10 g	Genièvre	Secondaire	5 jours	-

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
1 paquets	US-05 Safale American	Fermentis	Sèche	-

Calculer la quantité de levure

Efficacité d'empâtage : 72%

Ratio eau/grain de départ : 4.0 L/kg

pH : 5.4

Concasser les grains
Faire chauffer 15.1 L d'eau à 47.4°C
Palier Hydratation à 45°C pendant 20 minutes
Faire chauffer 11.9 L d'eau à 100.0°C
Palier Saccharification à 68°C pendant 80 minutes avec montée en température par infusion.
Filtrer et rincer les drêches avec 0.3 L d'eau à 75.0°C