The Queen's Nectar - Beer Recipe - Brewer's Friend

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The Queen's Nectar

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Lil' Wheaty's Original
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday January 5th 2015
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1.049
1.012
4.8%
37.6
10.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Bairds - Maris Otter Pale Ale8.75 lb Maris Otter Pale Ale 37.5 2.5 89.3%
0.50 lb Bairds - Medium Crystal0.5 lb Medium Crystal 35.4 75 5.1%
0.10 lb Bairds - Chocolate Malt0.1 lb Chocolate Malt 31 500 1%
0.45 lb Corn Sugar - Dextrose0.45 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.6%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 20.64 40%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5.6 Boil 60 min 9.47 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 7.48 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
5 g Gypsum Water Agt Mash 90 min.
2.40 ml Lactic acid Water Agt Mash 90 min.
0.35 ml Lactic acid Water Agt Sparge 20 min.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
Lil' Wheaty's Brewing Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Saccharification Rest Temperature -- 148 °F 90 min
4.5 gal Mash Out Temperature -- 167 °F 10 min
3.5 gal Sparge Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.74 15  
Mash volume with grains 4.49 18  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.24 g | 20.9 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

Treated Water Levels: Ca 96.5, Cl- 104.6, SO4- 101.1. SO4/Cl- 1:1 (balanced). Mash and sparge pH = 5.3.

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  • Last Updated: 2025-02-08 20:17 UTC