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 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
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• Fermentables
• 8 lb 13 oz Sorghum Syrup
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• 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)
• 0.5 oz Chinook Hops (Whirlpool 10 min)
• 1 oz Amarillo Hops (Whirlpool 10 min)
• 1 oz Simcoe Hops (Dry Hop 7 days)
• 1 oz Cascade Hops (Dry Hop 7 days)
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• Other Additions
• 0.25 cups Fresh-Grated Grapefruit Peel (Dry Hop 7 days)
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• Yeast Options
• BRY-97 West Coast Ale Yeast
• Mangrove Jack's M44 West Coast Ale Yeast
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.011
Alcohol by Vol: 5.9%
Color SRM: 6.7
Bitterness IBU: 70.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: Recipe adapted and reformulated for our brewing community.