Grapefruit Sculpin - Beer Recipe - Brewer's Friend

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Grapefruit Sculpin

228 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Sunday November 12th 2017
1.074
1.017
7.5%
50.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg American - Pale 2-Row6.8 kg Pale 2-Row 37 1.8 94.2%
280 g German - CaraRed280 g CaraRed 34 20 3.9%
140 g American - Caramel / Crystal 20L140 g Caramel / Crystal 20L 35 20 1.9%
7,220 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook15 g Chinook Hops Pellet 13 Boil 60 min 22.58 8.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 20 min 7.36 8.3%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 20 min 13.68 8.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 2.42 8.3%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 5 min 4.5 8.3%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 0 min 16.7%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 0 min 8.3%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop 7 days 16.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop 7 days 16.7%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.7
Mash volume with grains 26.4
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 13.8 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Going into fermentor 21
Total: 36.5  
Equipment Profile Used: System Default
 
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).

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  • Last Updated: 2017-11-17 02:35 UTC