Back to SearchBallast Point Grapefruit Sculpin Clone
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Beer Style: India Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Adapted from 'Ballast Point Grapefruit Sculpin Clone' in the July/August 2016 Zymurgy magazine (original recipe found on page 39). Adjusted the LME/Syrup to match PPG of recipe. The original recipe called for 80 SRM crystal malt which is darker than any available GF varieties. It also called for CaraRed malt, which may be substituted with a CaraVienna, and for this recipe was substituted with CaraMillet. It may be worth trying a 50/50 blend of CaraMillet and Vienna Millet Malt, but I don't know how that would compare to a CaraRed. My experience is that CaraMillet attributes an abundance of sweetness to the beer when over 1 to 1 1/2 pounds are used. The before mentioned malts were increased by 60% along with the addition of James' Brown Rice Malt (read ahead for my explanation) in attempt to achieve the SRM of the original recipe, which called for 10 OZ crystal and 8 OZ CaraRed. So adjust them to whatever your comfort level is because 60% is a large deviation. The SRM of the original recipe was 9, so I added the option of using James' Brown Rice Malt to add color without imparting too much flavor. However, it called for a pound to get the color right, so I would suggest 1/2 to 1 pound as an option if color is important.
Ingredients:
- 8 LBS 13 OZ Gluten Free LME (liquid malt extract) or Sorghum Syrup
- 16 OZ Crystal Millet Malt
- 13 OZ CaraMillet Malt
- 16 OZ James' Brown Rice Malt (optional)
- 3 ML Liquid CO2 Hop Extract or substitute with additional 30 IBUs of hops
- 2 OZ Chinook Hops (add 0.63 OZ or 17.86 G if using this hops to substitute for the Liquid CO2 Hop Extract)
- 2 OZ Cascade Hops
- 1 OZ Amarillo Hops
- 1 OZ Simcoe Hops
- 0.25 Cups Fresh-grated grapefruit peel
- California / American 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 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.
3 ML Liquid CO2 Hop Extract @ 60 min (may be substituted with additional 30 IBUs of hops)
0.5 OZ Chinook Hops (add 0.63 OZ or 17.86 G if using this hops to substitute for the Liquid CO2 Hop Extract) @ 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
California / American Ale Yeast (US-05 or Mangrove Jack's M44 West Coast Yeast recommended)
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