This gluten-free beer recipe is adapted from the Ballast Point Grapefruit Sculpin Clone published in Zymurgy Magazine, reformulated specifically for gluten-free homebrewing. Traditional Crystal and CaraRed malts were replaced with gluten-free alternatives such as Cara Millet and James Brown rice malt to achieve similar color and balance without excessive sweetness. Grain amounts were adjusted to better match the original SRM while maintaining a clean, hop-forward gluten-free IPA profile.
Ingredients
Grain Bill
- 16 oz Crystal Rice Malt
- 16 oz James Brown Rice Malt
- 13 oz Cara Millet Malt
Fermentables
- 8 lb 13 oz Sorghum Syrup
Hops
- 0.5 oz Chinook Hops (60 min)
- 0.5 oz Chinook Hops (20 min)
- 0.5 oz Cascade Hops (20 min)
- 0.5 oz Chinook Hops (5 min)
- 0.5 oz Cascade Hops (5 min)
Whirlpool (10 min)
- 0.5 oz Chinook Hops
- 1 oz Amarillo Hops
Dry Hop (7 Days)
- 1 oz Simcoe Hops
- 1 oz Cascade Hops
Other Additions
- 0.25 cups Fresh-Grated Grapefruit Peel (Dry Hop 7 Days)
Yeast Options
- BRY-97 West Coast Ale Yeast
- Mangrove Jack's M44 West Coast Ale Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our partial mash brewing tutorials for mash and boil procedures. Follow the yeast manufacturer's recommendations for fermentation temperature and control.
Beer at a Glance
| Beer Style: | American IPA |
| Recipe Type: | Partial Mash |
| Yield: | 5 Gallons |
| IBU: | 70.0 |
| SRM: | 6.7 |
| OG: | 1.056 |
| FG: | 1.011 |
| ABV: | 5.9% |