Back to SearchBallast Point Grapefruit Sculpin Clone
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Beer Style: India Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
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 optional 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:
- 8 LBS 13 OZ Sorghum Syrup
- 16 OZ Crystal Rice Malt
- 13 OZ Cara Millet Malt
- 16 OZ James' Brown Rice Malt (optional)
- 2 OZ Chinook Hops
- 2 OZ Cascade Hops
- 1 OZ Amarillo Hops
- 1 OZ Simcoe Hops
- 0.25 Cups Fresh-grated grapefruit peel
- West Coast Ale Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.070Final Gravity: 1.018
Alcohol by Vol: 6.9%
Color SRM: 6.7
Bitterness IBU: 70.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
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
0.5 OZ Chinook Hops whirlpool 10 min
1 OZ Amarillo Hops whirlpool 10 min
Yeast: BRY-97 or Mangrove Jacks M44 West Coast
Dry Hopping:
1 OZ Simcoe Hops dry hop 7 days
1 OZ Cascade Hops dry hop 7 days
0.25 cups Fresh-grated grapefruit peel steeped with dry hop additions for 7 days