Ballast Point Sculpin Ale Clone 11G - Beer Recipe - Brewer's Friend

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Ballast Point Sculpin Ale Clone 11G

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JonyMac (adapted from beeradvocate recipe)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Saturday May 19th 2018
1.070
1.016
7.1%
103.5
10.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 78%
2.29 lb American - Caramel / Crystal 10L2.29 lb Caramel / Crystal 10L 35 10 8.1%
1.83 lb American - Carapils (Dextrine Malt)1.83 lb Carapils (Dextrine Malt) 33 1.8 6.5%
0.92 lb Belgian - Cara 20L0.92 lb Cara 20L 34 22 3.3%
0.37 lb Corn Sugar - Dextrose0.37 lb Corn Sugar - Dextrose 42 0.5 1.3%
12.83 oz German - Acidulated Malt12.83 oz Acidulated Malt 27 3.4 2.8%
28.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.83 oz Amarillo1.83 oz Amarillo Hops Pellet 8.6 First Wort 0 min 14.93 14.3%
0.92 oz Warrior0.92 oz Warrior Hops Pellet 16 Boil 60 min 22.89 7.2%
0.46 oz Magnum0.46 oz Magnum Hops Pellet 15 Boil 60 min 10.73 3.6%
0.46 oz Domestic Hallertau0.46 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 2.79 3.6%
0.46 oz Columbus0.46 oz Columbus Hops Pellet 15 Boil 60 min 10.73 3.6%
0.46 oz Crystal0.46 oz Crystal Hops Pellet 4.3 Boil 30 min 2.36 3.6%
0.46 oz Centennial0.46 oz Centennial Hops Pellet 10 Boil 30 min 5.5 3.6%
0.46 oz Simcoe0.46 oz Simcoe Hops Pellet 12.7 Boil 30 min 6.98 3.6%
1.83 oz Amarillo1.83 oz Amarillo Hops Pellet 8.6 Whirlpool at 211 °F 20 min 10.72 14.3%
1.83 oz Simcoe1.83 oz Simcoe Hops Pellet 12.7 Whirlpool at 211 °F 20 min 15.83 14.3%
3.67 oz Amarillo3.67 oz Amarillo Hops Pellet 8.6 Dry Hop Day 7 28.6%
12.84 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.83 each Crushed Whirfloc Fining Boil 15 min.
1.83 tsp Unflavored Gelatin Fining Bottling --
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 710 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
18g gypsom
7g calcium chloride
6g epsom salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.1 gal Hold mash @ 148°, vorlauf and drain to kettle Infusion -- 162 °F 60 min
7.9 gal Raise to 170°, stir, vorlauf and Drain to kettle slowly Sparge -- 174 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.84 gal (51.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.84 gal (3.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.7 34.8  
Mash volume with grains 10.93 43.7  
Grain absorption losses -3.48 -13.9  
Remaining sparge water volume (equipment estimates 7.84 g | 31.4 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 12.84 g | 51.4 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 11.14 g | 44.5 qt) 11.5 46  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.36 g | 45.5 qt) 11 44  
Total: 16.2 64.8
Equipment Profile Used: System Default
 
Notes

This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.

  • Do iodine test pre-boil to ensure conversion was successful

  • Days 1-7 Primary
  • Days 8-14 Secondary
  • Days 15-21 add dry hops to secondary
  • Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
  • Day 24 Rack to bright keg or bottle
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-06 20:33 UTC