I was in San Diego this week and had a Ballast Point IPA that had grapefruit in it. Awesome. I would love to try and replicate this beer. First, does anyone have an extract recipe they could recommend. Second, would I put pieces of grapefruit in the secondary fermentation?
There are Sculpin recipes available, I have one from beersmith, but not going to brew until March 8th. I was drinking Grapefruit Sculpin last night and the bottle said there is grapefruit in it, so it’s not just hops and zest.
Also tried the Habenero Sculpin, it was good but friggn’ hot!
EDIT: Recipe add, you’ll have to convert it to extract and then fiddle with the grapefruit. The Grapefruit Sculpin says there is grapefruit in it.
Sculpin IPA
American IPA (14 B)
Type: All Grain
Batch Size: 12.00 gal
Boil Size: 12.79 gal
Boil Time: 60 min
End of Boil Vol: 11.44 gal
Final Bottling Vol: 12.00 gal
Fermentation: Ale, Two Stage
27 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.1 %
2 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 6.9 %
2 lbs 4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 6.9 %
1 lbs Caravienne Malt (22.0 SRM) Grain 4 3.1 %
1.75 oz Amarillo Gold [8.50 %] - First Wort 60.0 min Hop 5 20.1 IBUs
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 6 18.4 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 8.6 IBUs
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 8.6 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 5.2 IBUs
0.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 10 4.7 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 11 2.3 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 12 6.1 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
2.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 14 0.0 IBUs
US05
4.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
A while back, I adapted NB’s SMaSH American Session Ale and everyone who tried it said they tasted grapefruit (which is what I was going for). There was no grapefruit, just hops providing that flavor. I definitely want to brew this again before summer because I liked it so much.
Here’s the recipe as I brewed it. You could maybe use something like this as a starting point and adjust for any other known ingredients in Ballast Point as well as for OG, IBU’s, color, etc.
60 Minute boil
5 gallons (boiled with ~3.5 gallons H2O and topped up with ~2 gallons chilled distilled water)
6 lbs Pils malt syrup
1 Cup white (table) sugar
.25 oz Magnum (14.4% AA) at 60 minutes
.50 oz Simcoe + 1 oz Cascade (7.1% AA) at 15 minutes (plus about 2/3 tsp Irish moss)
.50 oz Simcoe + 1 oz Cascade at 5 minutes
1 oz Simcoe + 1 oz Cascade at 0 minutes with 20 minute whirlpool hop stand
1 oz Simcoe dry hop for 7 days before bottling.
(I think I also dry hopped with an oz of Cascade but it’s not in my notes)
Danstar BRY-97 yeast (recovered from a previous batch so there was plenty of it)
OG 1.050
FG 1.006
6% ABV
Fermented a total of about three weeks.
Primed with 4 oz (by weight) priming sugar.
