#036 Ballast Point Grapefruit Sculpin CLONE

Ballast Point Sculpin CLONE 

All Grain Recipe

Submitted By: BYOBKC (Share)
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Brewer: BYOBKC
Batch Size: 12.00 gal	Style: Imperial IPA (14C)
Boil Size: 14.46 gal	Style Guide: BJCP 2008
Color: 5.8 SRM	Equipment: Dos Coconuts 10 Gallon
Bitterness: 42.9 IBUs	Boil Time: 60 min
Est OG: 1.072 (17.3° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 7.5%	Taste Rating: 30.0

Ingredients

Amount	Name	Type	#
31 lbs 9.0 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
15.2 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	2
7.6 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3
1.2 oz	Chinook [13.0%] - Boil 60 min	Hops	4
1.2 oz	Cascade [5.5%] - Boil 20 min	Hops	5
1.2 oz	Chinook [13.0%] - Boil 20 min	Hops	6
1.2 oz	Cascade [5.5%] - Boil 5 min	Hops	7
1.2 oz	Chinook [13.0%] - Boil 5 min	Hops	8
2.4 oz	Amarillo [9.2%] - Boil 0 min	Hops	9
1.2 oz	Chinook [13.0%] - Boil 0 min	Hops	10
2 pkgs	American Ale (Wyeast Labs #1056)	Yeast	11
4.80 oz	Grapefruit Peel (DRY) (Primary 7 days)	Misc	12
2.4 oz	Cascade [5.5%] - Dry Hop 7 days	Hops	13
2.4 oz	Simcoe [13.0%] - Dry Hop 7 days	Hops	14