Note: this is an updated recipe based on several attempts. I have made adjustments, and added some recommendations just above the recipe below. If you brew this based on the recipe below and the notes, you will have an unbelievable grapefruit IPA that is nearly identical to Grapefruit Sculpin!
We are now drinking one of our favorite brews from the tap, Ballast Point’s Grapefruit Sculpin. This recipe yielded a result that is about as close as you can get to the original. I kegged this brew right before leaving for a trip to San Diego, and while in San Diego had a chance to drink both Sculpin and Grapefruit Sculpin. I got back home to try this, and it tasted just like the original, with plenty of crisp and clean citrus/grapefruit taste and aroma. The key to the citrus and pine taste/aroma are the hops: Chinook, Cascade, Simcoe, with Amarillo adding some citrus and grapefruit character, along with some grapefruit peel and chunks added to the boil and secondary (more below).
If you like Grapefruit Sculpin, or clean west coast IPAs, you will not be sorry giving this a try. The only downside is your final product will not be around long. Enjoy!
Recipe Notes: I added 1/2 oz. of grapefruit peel and juice squeezed from 1 large grapefruit to the boil. I added the peels from 2 large grapefruits (minimize the white pith) to secondary (after soaking them in vodka to kill any bacteria), as well as one large chunked up grapefruit, which infused into the beer over 5 days (along with the dry hops listed in the recipe). This time, at kegging time, I also added just a bit of Brewers Best Grapefruit Extract to taste. Be careful, a little bit goes a very long ways, and it is intended to give the beer a little longer lasting grapefruit flavor. You do not need it to brew this beer though.
I did a single infusion mash at 150 for 60 minutes.
Good luck and let me know if you have questions!
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|5.5 gal||60 min||47.7 IBUs||5.5 SRM||1.068||1.013||7.2 %|
|Pale Malt (2 Row) US||13 lbs||94.55|
|Caramel/Crystal Malt - 20L||4 oz||1.82|
|Chinook||0.5 oz||60 min||Boil||Pellet||13.1|
|Cascade||0.5 oz||20 min||Boil||Pellet||6.5|
|Chinook||0.5 oz||20 min||Boil||Pellet||13.1|
|Cascade||0.5 oz||5 min||Boil||Pellet||6.5|
|Chinook||0.5 oz||5 min||Boil||Pellet||13.1|
|Amarillo||1 oz||0 min||Boil||Pellet||8|
|Chinook||0.5 oz||0 min||Boil||Pellet||13.1|
|Cascade||1 oz||7 days||Dry Hop||Pellet||7|
|Simcoe||1 oz||7 days||Dry Hop||Pellet||13.1|
|Grapefruit Peel||2.00 oz||7 days||Secondary||Flavor|
|California Ale (WLP001)||White Labs||77%||68°F - 73°F|
|Mash In||150°F||60 min|
|Download this recipe's BeerXML file|