Grapefruit Pulpin'

This bright showcase of apricot, peach, cantaloupe
and lemon dives into crisp grapefruit flavor. A perfect
complement to citrusy hop aroma, this IPA has stripes
of ruby red grapefruit and hoppy, lingering bitterness.
An escape from the winter blues or the perfect
complement to a bright sunny summer afternoon, each
pint of Pulpin’ is like a fresh Florida grapefruit grove
bottled up into a single refreshing serving.

PROCEDURE

A FEW DAYS BEFORE BREWING DAY

1. Remove the liquid yeast pack from the refrigerator,
   and “smack” as shown on the back of the yeast package.
   Leave it in a warm place (70–80° F) to incubate until the
   pack begins to inflate. Allow at least 3 hours for inflation;
   some packs may take up to several days to show inflation.
   Do not brew with inactive yeast — we can replace the
   yeast, but not a batch that fails to ferment properly. If you
   are using dry yeast, no action is needed.
   
   ON BREWING DAY
   
   
2. Collect and heat 2.5 gallons of water.
   
3. For mail-order customers grains for extract kits come
   crushed by default, but if you requested uncrushed grains,
   crush them now. Pour crushed grain into supplied mesh
   bag and tie the open end in a knot. Steep for 20 minutes
   or until water reaches 170°F. Remove bag and discard.
   
4. Bring to a boil and add the 6 lbs Gold malt syrup.
   Remove the kettle from the burner and stir in the
   Gold malt syrup.
   
5. Return wort to boil. The mixture is now called “wort”,
   the brewer’s term for unfermented beer.
   
   • Add 0.5 oz Chinook hops and boil for 60 minutes.
     
   • Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
     malt syrup 20 minutes before the end of the boil.
     
   • Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
     before the end of the boil.
     
   • Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
     remaining in the boil. Remove from heat.
     
6. Cool the wort. When the 60-minute boil is finished,
   cool the wort to approximately 100° F as rapidly as
   possible. Use a wort chiller, or put the kettle in an ice
   bath in your sink.
   
7. Sanitize fermenting equipment and yeast pack. While
   the wort cools, sanitize the fermenting equipment –
   fermenter, lid or stopper, fermentation lock, funnel, etc –
   along with the yeast pack and a pair of scissors.
   
8. Fill primary fermenter with 2 gallons of cold water, then
   pour in the cooled wort. Leave any thick sludge in the
   bottom of the kettle.
   
9. Add more cold water as needed to bring the
   volume to 5 gallons.
   
10. Aerate the wort. Seal the fermenter and rock
    back and forth to splash for a few minutes, or use an
    aeration system and diffusion stone.
    
11. OPTIONAL: if you have our Mad Brewer Upgrade
    or Gravity Testing kits, measure specific gravity of the
    wort with a hydrometer and record.
    
12. Add yeast once the temperature of the wort is 78°F
    or lower (not warm to the touch). Use the sanitized
    scissors to cut off a corner of the yeast pack, and
    carefully pour the yeast into the primary fermenter.
    
13. Seal the fermenter. Add approximately 1 tablespoon
    of water to the sanitized fermentation lock. Insert the
    lock into rubber stopper or lid, and seal the fermenter.
    
14. Move the fermenter to a warm, dark, quiet spot until
    fermentation begins.
    
    BEYOND BREWING DAY, WEEKS 1–2
    
    
15. Active fermentation begins. Within approximately
    48 hours of Brewing Day, active fermentation will
    begin – there will be a cap of foam on the surface of
    the beer, and you may see bubbles come through the
    fermentation lock.
    
16. Active fermentation ends. Approximately 1–2 weeks
    after brewing day, active fermentation will end: the cap
    of foam falls back into the new beer, bubbling in the
    fermentation lock slows down or stops.
    
17. Transfer beer to secondary fermenter. Sanitize
    siphoning equipment and an airlock and carboy bung
    or stopper. Siphon the beer from the primary fermenter
    into the secondary.
    
    BEYOND BREWING DAY — SECONDARY FERMENTATION
    
    
18. Secondary fermentation. Allow the beer to
    condition in the secondary fermenter for 1-2 weeks
    before proceeding with the next step. Timing now is
    somewhat flexible.
    
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the
    secondary fermenter 5-7 days before bottling.
    NOTE Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter
    
    BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY
    
    
20. Sanitize siphoning and bottling equipment.
    
21. Mix a priming solution (a measured amount of sugar
    dissolved in water to carbonate the bottled beer) of 2/3
    cup priming sugar in 16 oz water. Bring the solution to a
    boil and pour into the bottling bucket.
    
22. Siphon beer into bottling bucket and mix with
    priming solution. Stir gently to mix, don’t splash.
    
23. Fill and cap bottles.
    
    1–2 WEEKS AFTER BOTTLING DAY
    
    
24. Condition bottles at room temperature for 1–2 weeks.
    After this point, the bottles can be stored cool or cold.
    
25. Serving. Pour into a clean glass, being careful
    to leave the layer of sediment at the bottom of the bottle