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Romulus

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.07 gallons
Post Boil Size: 3.51 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 49% (brew house)
No Chill: 7 minute extended hop boil time
Hop Utilization: 97%
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday June 27th 2025
1.064
1.015
6.4%
73.5
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 45%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 36%
0.55 lb Flaked Rye0.55 lb Flaked Rye 36 2.8 5%
0.55 lb Rahr - White Wheat0.55 lb White Wheat 39.1 3.2 5%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
11.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Riwaka1 oz Riwaka Hops Pellet 6.2 Mash at 153 °F 60 min 7.25 10.6%
0.25 oz Yakima Chief Hops - Magnum0.25 oz Magnum Hops Pellet 13.2 Boil 50 min 19.11 2.7%
0.40 oz Yakima Valley Hops - Amarillo0.4 oz Amarillo Hops Pellet 9.3 Boil 5 min 9.15 4.2%
0.27 oz Yakima Chief Hops - Mosaic0.27 oz Mosaic Hops Pellet 13.7 Boil 5 min 9.1 2.9%
0.60 oz Yakima Valley Hops - Riwaka0.6 oz Riwaka Hops Pellet 6.2 Boil 5 min 9.15 6.4%
1 oz Yakima Valley Hops - Amarillo1 oz Amarillo Hops Pellet 9.3 Whirlpool at 170 °F 5 min 6.27 10.6%
1 oz Yakima Chief Hops - Mosaic1 oz Mosaic Hops Pellet 13.7 Whirlpool at 170 °F 5 min 9.24 10.6%
1 oz Yakima Valley Hops - Riwaka1 oz Riwaka Hops Pellet 6.2 Whirlpool at 170 °F 5 min 4.18 10.6%
1.30 oz Yakima Valley Hops - Amarillo1.3 oz Amarillo Hops Pellet 9.3 Dry Hop at 50 °F 3 days 13.8%
1.30 oz Yakima Chief Hops - Mosaic1.3 oz Mosaic Hops Pellet 13.7 Dry Hop at 50 °F 3 days 13.8%
1.30 oz Yakima Valley Hops - Riwaka1.3 oz Riwaka Hops Pellet 6.2 Dry Hop at 50 °F 3 days 13.8%
9.42 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
3.70 ml Lactic acid Water Agt Mash 1 hr.
3 g Ascorbic Acid Water Agt Mash 1 hr.
1.50 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale S-33
Amount:
1 Each
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 178 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 18 10 121 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 159 °F 152 °F 60 min
0.86 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.86 19.4  
Mash volume with grains 5.71 22.8  
Grain absorption losses -1.39 -5.6  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 1.49 g | 6 qt) 0.89 3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.67 g | 18.7 qt) 4.07 16.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 3.11 g | 12.5 qt) 3.51 14  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.4 g | 13.6 qt) 3 12  
Total: 5.75 23
Equipment Profile Used: System Default
 
Notes
  • Take off 0.86gal prior to grain for sparge.
  • Mash recirculation power 45%
  • Add 1 oz mash hops
  • Add 3 grams ascorbic acid to mash
  • Goal mash pH 5.3.
  • Boil 50 minutes, wait 10 minutes before first hops. Let hard break simmer down before adding hops or they will get stuck on sides.
  • At 10 minutes remaining check pH for goal pH 4.9
  • Goal BU:GU ratio ~1.0, leave wiggle room for IBU contribution from knockout time to not go over 1.2.
  • Adjust knockout time to get to 170F and adjust whirlpool additions accordingly to keep IBU in range. If too long of a knockout drop whirlpool to below 165 for 0 IBU addition in whirlpool or shorten whirlpool time from 15 to 10 minutes.
  • Oxygenate wort for 30 seconds.
  • 210 billion yeast cells required
  • Each pack reporting at least 110B so ~20 g yeast total should do.
  • Ferment at only ~2-3 psi to not suppress ester formation
  • Once within 0.05 gravity points of FG raise temp to75 F and let PSI climb to 10.
  • Drop yeast after final gravity stable 3 days
  • Drop temp to 50F and dry hop.
  • Cold cash
  • Add lactic acid to keg for final beer pH 4.5
  • Add ascorbic acid to keg as antioxidant.
  • Purge keg with CO2
  • Force carb to 2.5 vol

    Brew Day##########:

    Kept at 153F mash consistently.
    Mash pH 5.2
    Post mash wort OG refractometer 1.057
    10 minutes left wort pH 5.1
    ~2ml lactic added
    Recheck pH 5, add 2ml more then hit pH 4.9
    Takes ~2.5 minutes to drop 212 ->165
    Whirlpool lasted about 15 minutes but only ~5 minutes of that was at 170F.
    final wort pH 4.9, OG refractometer 1.065
    For 50% brewhouse efficiency...

    Fermentation######

    Pitched around 74F. Fridge set to 66F.
    Day 0: tilt temp remained 73F for the next day.
    Day 1: Tilt temp reflecting fridge temp. Less than 1 day went from 1.064->1.019. Raised tempt to 72F. Opened dump valve to allow yeast to settle.
    Day 4: hit final gravity 1.015
    Day 7: s/p 3 days at final gravity, drop temp to 50 overnight
    Day 8: Dump yeast and dry hop. Ended up adding 1.49 oz riwaka, 1.31oz Amarillo, 1.39oz mosaic.
    Day 11: s/p 3 days dry hoping. Cold crash to 34F overnight.
    Day 12: Pull sample for pH. Worth pH was 4.9.

    Hypothetically: Dry hopping charge estimated raising pH by ~ 0.2. But Carbonating to 2.5 volumes will decrease pH by ~ 0.2-0.3. Already partially carbonated since fermenting under pressure and charged to 15 psi when cold crashing. Would assume its half way there so additional CO2 would drop pH ~0.1-0.15. So shooting for lactic addition to get to pH 4.6-4.7 for final pH once carbonated to 4.5. Estimated will need 3mL lactic acid.
    But prior to this pH was actually 4.3 so no lactic was added.
    Add ascorbic acid to keg 3/5th tsp
    Purge Keg with CO2
    Keg beer
    Force carb to 2.5 volumes. Currently measuring tilt temp at 40F so 12.3psi needed.

    Final beer: pH 4.3, FG 1.015, ABV 6.4. Kegged 9/13/25.
    Evaluation:
    Improvements for future:

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  • Last Updated: 2025-09-13 15:19 UTC