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Grapefruit Sculpin Clone

213 calories 18.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Boy King Brew Haus
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday October 6th 2016
1.065
1.011
7.1%
73.8
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 56%
10 oz German - CaraRed10 oz CaraRed 34 20 5%
6 oz American - Caramel / Crystal 20L6 oz Caramel / Crystal 20L 35 20 3%
4.50 lb Dry Malt Extract - Pilsen4.5 lb Dry Malt Extract - Pilsen 42 2 36%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Chinook1.2 oz Chinook Hops Pellet 13 Boil 60 min 35.65 17.4%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 20 min 4.84 7.2%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 20 min 9 7.2%
0.60 oz Cascade0.6 oz Cascade Hops Pellet 7 Boil 5 min 1.91 8.7%
0.60 oz Chinook0.6 oz Chinook Hops Pellet 13 Boil 5 min 3.55 8.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 212 °F 0 min 10.74 14.5%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Whirlpool at 212 °F 0 min 8.11 7.2%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 7 days 14.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 14.5%
6.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g gypsum (CaSO4) Water Agt Mash --
1 each whirlfloc Fining Boil 15 min.
1 each Grapefruit zest & Juice Flavor Boil 5 min.
2 each Grapefruit zest & juice Flavor Secondary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 6 oz      
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Go for bitter SO4/Cl ratio

Mixing 3 gallons of DI water with Culver City Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 qt heat to 134F, protein rest Infusion -- 122 °F 30 min
4.2 qt add boiling, mash Infusion -- 150 °F 60 min
10 qt Temperature -- 167 °F --
Heat to 172F Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.08 g | 36.3 qt) 5.15 20.6  
Mash volume with grains (equipment estimates 9.08 g | 36.3 qt) 5.79 23.2  
Grain absorption losses (steeping) -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 8.43 g | 33.7 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 6.06 24.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.15 20.6
Equipment Profile Used: System Default
 
Notes

2 packets of yeast

Largely following Boy King's recipe; modifying to fit my mini mash set up. I'm also pumping up the hops and dropping the alcohol to match the Sculpin 7%abv and 70 IBUs listed on the Sculpin webpage.

Soak grapefruit zest in vodka before adding to secondary. Avoid the white pith.

Source:
http://boykingbrewhaus.com/2015/11/01/recipe-grapefruit-sculpin-clone-2/

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  • Last Updated: 2016-10-08 18:42 UTC