Grapefruit Sculpin IPA Clone All Grain Recipe Kit

All Grain

Out of stock

$71.90

Ballast Point: Grapefruit Sculpin’ Clone – All Grain Recipe Kit

This Grapefruit Sculpin adds a fresh squeeze of tangy bitterness to Ballast Points signature IPA. Some may say there are few ways to improve Sculpin’s unique flavour, but the tart freshness of grapefruit perfectly complements our IPA’s citrusy hop character. Grapefruit’s a winter fruit, but this easy-drinking ale tastes like summer.

EXPECTED BREW FIGURES
OG: 1.072
FG: 1.018
ABV: 7.2%
Volume: 22L

INGREDIENTS
5.9kg Premium Pilsner
230g Caragold
115g Carared

HOPS
60g US Chinook
70g US Cascade
30g US Amarillo
30g US Simcoe
30g US Citra

YEAST
WLP001 Californian Ale Yeast

 METHOD

1. Mash at 65ºC for 60 minutes with 22 litres of water
2. Mash out (raise temp) at 72ºC for 10 mins
3. Sparge 11 litres at 75ºC and boil for 60 mins
4. At 60 minutes add 20g Chinook to the boil
5. At 15 minutes add 25g Cascade, 30g Citra, 10g Chinook
6. At 5 minutes add 15g Cascade, 15g Chinook
7. At 0 minute add 30g Amarillo and 15g Chinook
   (Turn off Heat and Whirlpool for 10mins)
8. Cool rapidly and transfer to your sanitised fermenter
9. When the wort is between 18-20ºC, add the WLP001 and ferment at 19ºC for 4-5 days
   (We would recommend using 2x WLP001, or culturing up x1 enough to cope with the OG)
10. After 4-5 days add in the dry hop of 30g Cascade & 30g Simcoe and leave for another 5-7 days
11. Add your finings agent and wait 2 days
12. Keg or bottle as usual

 
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Description

Ballast Point: Grapefruit Sculpin’ Clone – All Grain Recipe Kit

This Grapefruit Sculpin adds a fresh squeeze of tangy bitterness to Ballast Points signature IPA. Some may say there are few ways to improve Sculpin’s unique flavour, but the tart freshness of grapefruit perfectly complements our IPA’s citrusy hop character. Grapefruit’s a winter fruit, but this easy-drinking ale tastes like summer.

EXPECTED BREW FIGURES
OG: 1.072
FG: 1.018
ABV: 7.2%
Volume: 22L

INGREDIENTS
5.9kg Premium Pilsner
230g Caragold
115g Carared

HOPS
60g US Chinook
70g US Cascade
30g US Amarillo
30g US Simcoe
30g US Citra

YEAST
WLP001 Californian Ale Yeast

 METHOD

1. Mash at 65ºC for 60 minutes with 22 litres of water
2. Mash out (raise temp) at 72ºC for 10 mins
3. Sparge 11 litres at 75ºC and boil for 60 mins
4. At 60 minutes add 20g Chinook to the boil
5. At 15 minutes add 25g Cascade, 30g Citra, 10g Chinook
6. At 5 minutes add 15g Cascade, 15g Chinook
7. At 0 minute add 30g Amarillo and 15g Chinook
   (Turn off Heat and Whirlpool for 10mins)
8. Cool rapidly and transfer to your sanitised fermenter
9. When the wort is between 18-20ºC, add the WLP001 and ferment at 19ºC for 4-5 days
   (We would recommend using 2x WLP001, or culturing up x1 enough to cope with the OG)
10. After 4-5 days add in the dry hop of 30g Cascade & 30g Simcoe and leave for another 5-7 days
11. Add your finings agent and wait 2 days
12. Keg or bottle as usual

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