Description

This kit brews 20ltrs of beer. Full recipe details can be found in the CAMRA’s essential Guide to Home Brewing.
Botanic, a ‘session’ amber ale that comes in at 3.8% ABV, was the first beer brewed at the brewery.

These kits include all grains, hops, and yeast needed to brew the recipe according to the instructions found in CAMRA’s Essential Home Brewing book.

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Ingredients Included

Crisp Maris Otter (3300 grams)
Thomas Fawcett – Pale Crystal Malt (110 grams)
Crisp Crystal Malt (110 grams)
Crisp Caramalt (110 grams)
Crisp Chocolate Malt (20 grams)
Challenger Pellets (10 grams)
First Gold Pellets (37 grams)
Cascade Pellets (162 grams)
SafAle™ US-05 11.5g (1 packs)

Please note, the recipe calls for 10g Juniper Berries that are optional and not supplied

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Amber/Red Ale
Batch Size: 20L
Original Gravity: 1041
Final Gravity: 1011
ABV %: 3.8%
IBU: 30

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Challenger 10g FWH
Irish Moss (not included) 10 mins
First Gold 12g 5 mins
Cascade (UK) 12g 5 mins
First Gold 25g 0mins
Juniper Berries 10g 0mins
Cascade (UK) 35g 0mins

Secondary additions and timing:

Cascade (UK) 115g Dry Hop/post fermentation

Juniper Berries (soaked in vodka) 10g Dry Hop/post fermentation

Yeast: US-05 Ale Yeast
Fermentation temperature/steps: Pitch at 19c and hold until fermentation completes

Comments:

Kew Brewery – Botanic

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.

NOTE: Every effort is made to match the brewery recipe precisely, but at times it maybe necessary to change some of the listed ingredients on the recipe to alternatives due to seasonality or availability, but in all cases we do our best replace with something that won’t impact on the overall taste and flavour of the beer.
This kit has had UK Cascade replaced with US Cascade