Recipe: Grapefruit Sculpin Clone

Grapefruit Sculpin

Grapefruit Sculpin

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).

Secondary Additions

Secondary Additions

 

Brew Day

Brew Day

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.

Brewers Best

Brewers Best

I did a single infusion mash at 150 for 60 minutes.

Good luck and let me know if you have questions!

 

 

 

 

Recipe Details

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 %
Actuals 0 1.01 -75.8 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 13 lbs 94.55
Carared 8 oz 3.64
Caramel/Crystal Malt - 20L 4 oz 1.82

Hops

Name Amount Time Use Form Alpha %
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

Miscs

Name Amount Time Use Type
Grapefruit Peel 2.00 oz 7 days Secondary Flavor

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 150°F 60 min

 

 

12 Comments

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  1. Love this beer and want to brew it too. Thanks for the recipe/process. A couple questions: do you sanitize the grapefruit peel/zest prior to adding to secondary? And in the text of your blog you say the infusion is over 5 days, yet in the table it’s seven days, probably doesn’t matter, right?

    1. Hi Marc – this recipe is well worth the brew. I soaked the zest/grapefruit peel in vodka for an hour or so before adding to secondary. That sterilizes without adding an flavor. I then added to a glass carboy in a hop bag so I didn’t have to strain and potentially aerate the beer when secondary was complete. I did only do a 5 day secondary, although originally planned a 7 day. Not a big deal, the flavors were likely well infused in that time, but you could do 7 as well. The next time I brew this I might add another ounce or two of grapefruit, just because I love the flavor mixed with these hops. Good luck!

  2. Hello. About how many grapefruits did you use? Adding dry hops and peel tomorrow.

    1. I used 2 oz. which is zest from about 3 large grapefruits. I just brewed this again and used grapefruit peel (.5 oz zest) during the last 10 minutes of the boil – and plan to add another oz. (3 oz) in dry hop this time. May also add some grapefruit extract to keg for longer lasting taste/aroma.

      1. great! Thanks for your reply. I didnt add grapefruit during the boil, so im going to increase the amount from what you originally did.

  3. Peter, Wasaa Homebrewing

    Hi Brett..
    Thinkin about trying this one next weekend, just wondering when you add the zest and juice to the boil, my thoughts is about 10-5 mins before flameout, im i right or…..
    Greetings from Sweden

    1. Hi Peter – i added at 5 minutes. Good luck and let us know how it turns out!

      1. Peter, Wasaa Homebrewing

        Of course i will let you know how it turns out. Just one more question (never used fruit in beer before) how did you handle the grape chunks before adding it to the secondary, did you just frooze it or did you pasteurize it…

        1. I soaked the peel in vodka to sanitize – and just added the chunked up grapefruit directly.

          1. Peter, Wasaa Homebrewing

            Ok.. Thx.. Will brew this at saturday.. Let you know how it turns out….

  4. i just try this today < couple of things 1.when do you add the peel and juice to the boil.2. what is the OG & FG. I came in at 1.066 before pitching.

  5. Peter, Wasaa Homebrewing

    Hi Brett.
    Just had a first zip of my grapefruit sculpin, really really nice, the taste and smell of grape is way better than the original i compared with. Wish i could try a fresh one but the american ipas that reach sweden are often pretty old and tasteless..

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