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The Queen's Nectar

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong 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: 1.055 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Lil' Wheaty's Original
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday January 5th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb Bairds - Maris Otter Finest Ale Malt 10.75 lb Maris Otter Finest Ale Malt 37.7 2.5 88.7%
0.75 lb Bairds - Medium Crystal0.75 lb Medium Crystal 35.4 75 6.2%
0.50 lb Thomas Fawcett - Amber Malt0.5 lb Amber Malt 32.2 38 4.1%
0.12 lb Bairds - Chocolate Malt0.12 lb Chocolate Malt 31 500 1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.3 Boil 60 min 38.08 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.3 Boil 10 min 3.45 12.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5.6 Boil 10 min 3.07 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.3 Boil 0 min 12.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5.6 Boil 0 min 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
8 g Gypsum Water Agt Mash 90 min.
3.24 ml Lactic acid Water Agt Mash 90 min.
0.35 ml Lactic acid Water Agt Sparge 20 min.
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Lil' Wheaty's Brewing Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 0 14 71 152 15.2
Treated Water Levels: Ca 99, Cl- 71, SO4- 152. SO4/Cl- 2.1:1 (more bitter). Mash and sparge pH = 5.3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.85 gal Saccharification Rest Temperature -- 148 °F 90 min
4.85 gal Mash Out Temperature -- 167 °F 10 min
3.4 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 4.85 19.4  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
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: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

*Medium Crystal (75°L) was a 2:1 ratio of Bairds/Great Western.

Fermentation Schedule: Ferment for 4-5 days at 18.5°C (+/- 0.5°C), making sure it’s at least 50% attenuated before the next step. Ramp the temperature up to 21.5°C (+/- 0.5°C) for another 7-9 days, making sure terminal gravity has been reached and no off-flavours are perceived. Cold-crash to 1.5°C (+/- 0.5°C) for 2-3 days (adding gelatin, if desired), then proceed to kegging.

Example:

Day 0: 18.5°C (18-19°C)
Day 4: 20.0°C (19.5-20.5°C)
Day 5: 21.5°C (21-22°C)
Day 14: 1.5°C (1-2°C AMBIENT)
Day 17: keg beer

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  • Last Updated: 2026-04-16 01:19 UTC