Ballast points sculpin IPA

Hi everyone, I'm new at this. I'd like to make the all extract recipe but was wondering if I can do this with a 3 gallon boil then add water to 5 gallons after? Also, how much bottling sugar would I use? Thanks!!

StevieBrew said:

Hi everyone, I'm new at this. I'd like to make the all extract recipe but was wondering if I can do this with a 3 gallon boil then add water to 5 gallons after? Also, how much bottling sugar would I use? Thanks!!

Click to expand...

Yeah you can boil 3 gallons of wort and then top it off with two gallons of already boiled water. Add a bit more hops to make up for the hops you have being boiled in less water or just take the hit in hop bitterness.

Bottling sugar should be normal.

Charmin1073 said:

Not sure about Beer Smith since I haven't used it, but iBrewMaster comes out at 96 IBU's. On another note, I did a side by side and the Sculpin seemed to have more of a Centennial finish to it. Granted the one I brewed tastes wonderful, I might subtract some of the amarillo and Simcoe in the dry hop and add some centennial.

Cheers

Click to expand...

Awesome, thanks for the update

BeantownR6 said:

can you ask him about all that crystal, carapils and caravienne? my lhbs doesn't have caravienne and he recommended carahells. i searched a bit on here and just decided to go with crystal 15, and less carapils.

they also don't carry warrior so i substituted with Columbus. For the amarillo mash hops, i moved that to FW. i read alot on here a while ago it seems MH is a waste.

anyways here is my shot of the basic recipe, then scaled up to 12 gallons for my setup.

going to brew Saturday and going to lhbs tomorrow any input welcome!

basic 5 gallons

Sculpin IPA 5 gal - American IPA
================================================================================
Batch Size: 5.000 gal
Efficiency: 70%
OG: 1.068
FG: 1.014
ABV: 7.1%
Bitterness: 98.6 IBUs (Tinseth)
Color: 6 SRM (Morey)

12 lbs Pale Malt (2 Row)
8 oz Cara-Pils/Dextrine Grain
1 lb Caramel/Crystal Malt - 15L Grain 16.000 oz Yes No 75% 15 L

1 oz Amarillo FWH
.5 oz Columbus @ 90 min
.5 oz Magnum @ 60 min
.25 oz Northern Brewer @ 60 min
.25 oz Columbus @ 60 min
.5 oz Crystal @ 30 min
.25 oz Centennial 1@ 30 min
.25 oz Simcoe @ 30 min
1 oz Amarillo @ 0 min
2 oz Amarillo dryhop
2 oz Simcoe dryhop

===========================================

Sculpin IPA 12 gal - American IPA
================================================================================
Batch Size: 12.000 gal
Boil Size: 13.000 gal
Boil Time: 1.000 hr
Efficiency: 70%
OG: 1.068
FG: 1.014
ABV: 7.1%
Bitterness: 101.2 IBUs (Tinseth)
Color: 6 SRM (Morey)

28.8 lbs Pale Malt (2 Row) US Grain
1.2 lbsCara-Pils/Dextrine Grain
2.4 lbsCaramel/Crystal Malt - 15L Grain


2.4oz Amarillo @ FWH
1.2 oz Columbus @ 90
1.2 oz Magnum @ 60
.6 oz Northern Brewer @ 60
.6 oz Columbus @ 60
1.2 oz Crystal @ 30
.6 oz Centennial 1@ 30
.6 oz Simcoe @ 30
2.4 oz Amarillo @ 0
4.8 oz Amarillo dryhop
4.8 oz Simcoe dryhop

Click to expand...

Brewed the 5 gal batch using this recipe. Mashed at 148 to finish lower. Added skin and juice of two grapefruits 10min left in boil. First taste out of keg today comparing side by side to actual ballast point version and though this recipe tastes great it has no where near enough grapefruit taste or sweetness (I ended up at 1.009 as people say ballast points ends drier too...). Next time will add at least 4 grapefruits...still a good beer though, and I can always add a slice of grapefruit to a glass!

bobbrews said:

Sculpin attempt

Sorry for the note format...

1.065 OG / 1.011 FG
8 gallon boil / 5.6 gallon batch (to account for trub and dryhop loss)

Grist
88.0% Domestic 2-Row
4.00% CaraVienne 20L
4.00% Caramel 10L
4.00% CaraPils

^Some Lactic Acid or Acid Malt if you need it.

Mash Schedule
-90 minute mash at 148F
-Chinook mash hop pellets added after 30-35 minutes
-First Wort Hop w/2:1 combo Simcoe/Chinook added after the 90 minutes is complete, but before the boil
-Be sure to use adequate Gypsum to boost Sulfates to acceptable levels.

Hop Schedule
Mash Hop/First Wort Hop around 90 minutes/60/30/0/Dryhop (all pellets)

The Boil
60 minute, full-rolling boil bittering charge w/2:1:1 combo of Simcoe, Chinook, Centennial

30 minutes left in boil, add 2:1 combo of Simcoe & Cascade

10 minutes left in boil, add Whirlfloc

5 minutes left in boil, add YeastEx

Post-Boil
Whirlpool with some combo of Simcoe, Centennial, Cascade, Amarillo, Columbus

Primary Fermentation
Cool down to the low 60s(F) and ferment with a healthy WLP001 starter for 6 days

Secondary
Rack off yeast and add 4 oz. dryhops for 4 more days with the same combo as the whirlpool... If making the grapefruit version then also add the zest of 5 ruby red grapefruits & possibly a few peeled, pith-free grapefruit halves.

Kegging/Bottling
Keg/bottle with moderately high to high carbonation. Stage 2 dryhop in the keg, if kegging.

If making the grapefruit version, add fresh ruby red grapefruit juice to the keg/bottles. The juice has to taste good for your palate; it shouldn't be too bitter/pithy or too sweet.

Click to expand...

Do you have a certain IBU you are targeting for each addition? Or a certain weight?

I had a recipe somewhere for this that had Galaxy in the hops mix and the poster mentioned it helped to add that grapefruit-y-ness to it that the Grapefruit version of Sculpin IPA has..Need to dig around and find it as I had intended to brew it before my brew shed project went into overdrive last year. I love the Sculpin IPA, but LOVE the Grapefruit Sculpin IPA better..

I did a grapefruit version once and added the grapefruit zest to the dry hop. Just soak it in a little vodka for a couple of days. I believe I did 1/2 of a grapefruit for a 5 gallon batch.

Anyone have any updates on some of the later recipes that were posted after the YouTube video was posted? I'm looking to brew this in a few days.

Has anyone compared any of the several attempts listed here against the real thing?

h0psnobery said:

Has anyone compared any of the several attempts listed here against the real thing?

Click to expand...

See my above post. I did a side by side. Color was spot on, taste was not. If I had done zest and juice of 4-5 Grapefruits instead of 2 then I might have had it. Grapefruit sculpin was such a stronger up front grapefruit taste, it was surprising.

Finally got around to trying this and it's quite tasty, however much fruitier than the normal Sculpin so something is amiss with the hops. Too much Amarillo maybe? It's a little lighter in color as well, I'd think it needs Crystal 20 or 40. Anyway, I used the below recipe, but went with only 1/2 lb of crystal malt.

Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
80.0 11.00 lbs. Pale Malt(2-row) 1.8L America 1.036 2
7.3 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
3.6 0.50 lbs. CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs. Crystal 10L America 1.035 10
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Gold Pellet 9.40 45.6 Mash H
0.50 oz. Warrior Pellet 16.30 35.9 60 min.
0.25 oz. Magnum Pellet 14.40 15.9 60 min.
0.25 oz. Hallertau Northern Brewer Pellet 7.10 7.8 60 min.
0.25 oz. Tomahawk, F-10 Variety Pellet 16.40 18.1 60 min.
0.25 oz. Crystal Pellet 3.60 2.0 30 min.
0.25 oz. Centennial Pellet 9.90 5.6 30 min.
0.25 oz. Simcoe Pellet 13.60 7.6 30 min.
1.00 oz. Amarillo Gold Pellet 9.40 0.0 0 min.
1.00 oz. Simcoe Pellet 13.60 0.0 Dry Hop
2.00 oz. Amarillo Gold Pellet 9.40 0.0 Dry Hop

Brett3rThanU said:

Finally got around to trying this and it's quite tasty, however much fruitier than the normal Sculpin so something is amiss with the hops. Too much Amarillo maybe? It's a little lighter in color as well, I'd think it needs Crystal 20 or 40. Anyway, I used the below recipe, but went with only 1/2 lb of crystal malt.

Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
80.0 11.00 lbs. Pale Malt(2-row) 1.8L America 1.036 2
7.3 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
3.6 0.50 lbs. CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs. Crystal 10L America 1.035 10
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Gold Pellet 9.40 45.6 Mash H
0.50 oz. Warrior Pellet 16.30 35.9 60 min.
0.25 oz. Magnum Pellet 14.40 15.9 60 min.
0.25 oz. Hallertau Northern Brewer Pellet 7.10 7.8 60 min.
0.25 oz. Tomahawk, F-10 Variety Pellet 16.40 18.1 60 min.
0.25 oz. Crystal Pellet 3.60 2.0 30 min.
0.25 oz. Centennial Pellet 9.90 5.6 30 min.
0.25 oz. Simcoe Pellet 13.60 7.6 30 min.
1.00 oz. Amarillo Gold Pellet 9.40 0.0 0 min.
1.00 oz. Simcoe Pellet 13.60 0.0 Dry Hop
2.00 oz. Amarillo Gold Pellet 9.40 0.0 Dry Hop

Click to expand...

the old sculpin used to be super fruity I used to huff it at the brewery smelled like tropical fruit punch.

hopstupid said:

the old sculpin used to be super fruity I used to huff it at the brewery smelled like tropical fruit punch.

Click to expand...

Yeah, this one is too fruity for my taste, but I'll certainly still drink it! Any idea the current hop bill?

Brett3rThanU said:

Yeah, this one is too fruity for my taste, but I'll certainly still drink it! Any idea the current hop bill?

Click to expand...

less amarillo and simcoe in the dry hops those two hops together create fruit bombs

I brewed this recipe up yesterday. I loosely based it on bobbrews recipe. I know it's a bit over the top, but hopefully it's not too over the top.

I used Conan yeast because I want to use it in my next brew and I figured it would work well in this one as well. I also switched up some hops to only use hops I had on hand that I've bought in bulk. For the whirlpool/hop steep, I did something different that I've never done before. I weighed all the whirlpool hops and then split in half. After flameout, I dropped the temp to 190F and added half the whirlpool hops. I stirred every five minutes with the lid on for 30 minutes. Then I dropped the temp to 155F and added the second half of whirlpool hops and stirred every five minutes with the lid on for another 30 minutes. After that, I cooled to 70F, pitched yeast and now it's fermenting at 66F. We'll see if I notice any difference.

I did have better efficiency, so my OG was 1.070, but I pretty much figured that would happen and I would rather have the gravity come out higher than lower due to all those hops in there.

mtnagel said:

I brewed this recipe up yesterday. I loosely based it on bobbrews recipe. I know it's a bit over the top, but hopefully it's not too over the top.

I used Conan yeast because I want to use it in my next brew and I figured it would work well in this one as well. I also switched up some hops to only use hops I had on hand that I've bought in bulk. For the whirlpool/hop steep, I did something different that I've never done before. I weighed all the whirlpool hops and then split in half. After flameout, I dropped the temp to 190F and added half the whirlpool hops. I stirred every five minutes with the lid on for 30 minutes. Then I dropped the temp to 155F and added the second half of whirlpool hops and stirred every five minutes with the lid on for another 30 minutes. After that, I cooled to 70F, pitched yeast and now it's fermenting at 66F. We'll see if I notice any difference.

I did have better efficiency, so my OG was 1.070, but I pretty much figured that would happen and I would rather have the gravity come out higher than lower due to all those hops in there.

Code:

Recipe: Ballast Point Sculpin IPA
Brewer: 
Asst Brewer: 
Style: American IPA
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 6.3 SRM
Estimated IBU: 240.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        87.0 %        
9.6 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         2        4.3 %         
9.6 oz                Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         3        4.3 %         
9.6 oz                Caravienne Malt (22.0 SRM)               Grain         4        4.3 %         
1.00 oz               Simcoe [13.00 %] - Mash 60.0 min         Hop           5        11.6 IBUs     
0.50 oz               Amarillo Gold [8.50 %] - First Wort 90.0 Hop           6        20.8 IBUs     
0.50 oz               Simcoe [13.00 %] - First Wort 90.0 min   Hop           7        31.8 IBUs     
0.50 oz               Apollo [17.00 %] - Boil 60.0 min         Hop           8        37.8 IBUs     
0.50 oz               Centennial [10.00 %] - Boil 60.0 min     Hop           9        22.3 IBUs     
0.50 oz               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           10       31.2 IBUs     
1.00 oz               Cascade [5.50 %] - Boil 30.0 min         Hop           11       12.5 IBUs     
0.50 oz               Simcoe [13.00 %] - Boil 30.0 min         Hop           12       14.8 IBUs     
0.75 oz               Amarillo Gold [8.50 %] - Steep/Whirlpool Hop           14       10.9 IBUs     
0.75 oz               Centennial [10.00 %] - Steep/Whirlpool   Hop           15       12.8 IBUs     
0.75 oz               Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop           16       17.9 IBUs     
0.75 oz               Simcoe [13.00 %] - Steep/Whirlpool  60.0 Hop           17       16.6 IBUs     
1.50 oz               Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop           19       0.0 IBUs      
1.50 oz               Centennial [10.00 %] - Dry Hop 7.0 Days  Hop           20       0.0 IBUs      
1.50 oz               Simcoe [13.00 %] - Dry Hop 7.0 Days      Hop           21       0.0 IBUs      
1.50 oz               Columbus (Tomahawk) [14.00 %] - Dry Hop  Hop           22       0.0 IBUs      


Mash Schedule: BIAB, Light Body
Total Grain Weight: 13 lbs 12.8 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 32.02 qt of water at 154.0 F        148.0 F       90 min        

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------

Click to expand...

That recipe looks fantastic, let us know how it works out!

scottland said:

I haven't put the time into putting a clone recipe together for this, but I can tell you everyone's gravitates are waayyyyyyyy off. It's a 1.063/1.008 beer.

Sculpin is extremly dry. I'd say that hitting a terminal gravity of 1.010 or lower is your number one priority with the grain bill. I'm assuming they mash very low, and add carapils to give the beer body. WLP001 seems fitting due to the desired attenuation.

The hop bill for any other brewery sounds ridiculous, but keep in mind that ballast point grew out of a homebrew shop, so they need a full selection of hops in stock for their home brew customers. Personally, I'd see no problem with simplifying the bittering addition. Maybe .75oz Warrior and .5oz CTZ.

The rest looks about right. People overestimate the necessity of of flameout hops in this beer. It has a massive dry hop character, so I'd guess it looks pretty close.

Again, adjust the target OG and FG, and the recipe looks pretty dead on

Click to expand...

I know this post was a long time ago but what would be the main method for getting that FG to around 1.008? The lower mash temp of about 148F?

Adding corn sugar would help too. I debated adding that to my recipe since it's in almost all of my IPA's, but decided against it. If I don't get low enough, I'll probably add it next time.

I just wanted to say that I made a similar recipe to this and it turned out really good. I am very critical of my home brews but this one is very close to Sculpin, which is my favorite IPA. My recipe is below in case anyone wants to follow it.

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal
Boil Size: 6.73 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.067 SG
Estimated Color: 6.6 SRM
Estimated IBU: 101.3 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.8 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 7.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 7.7 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 4 3.8 %
0.59 oz Cascade [6.70 %] - First Wort 60.0 min Hop 6 13.4 IBUs
0.30 oz Chinook [13.10 %] - First Wort 60.0 min Hop 8 13.3 IBUs
0.26 oz Columbus (Tomahawk) [15.60 %] - Boil 60. Hop 12 12.5 IBUs
0.32 oz Centennial [9.00 %] - Boil 60.0 min Hop 9 8.9 IBUs
0.27 oz Chinook [13.10 %] - Boil 60.0 min Hop 11 10.9 IBUs
0.26 oz Centennial [10.00 %] - Boil 30.0 min Hop 13 6.2 IBUs
0.26 oz Simcoe [12.30 %] - Boil 30.0 min Hop 14 7.6 IBUs
1.00 oz Amarillo Gold [8.20 %] - Boil 0.0 min Hop 15 0.0 IBUs
2.00 oz Amarillo Gold [8.20 %] - Dry Hop 6.0 Day Hop 17 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 18 0.0 IBUs
0.52 oz Amarillo Gold [8.20 %] - Mash 60.0 min Hop 5 2.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
0.55 oz Amarillo Gold [8.20 %] - First Wort 60.0 Hop 7 15.3 IBUs
0.28 oz Simcoe [12.30 %] - Boil 60.0 min Hop 10 10.6 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperature Step Time
Mash In Add 16.25 qt of water at 159.1 F 148.0 F 60 min


Notes:
------
Added Whirfloc @15 minutes

mtnagel said:

Adding corn sugar would help too. I debated adding that to my recipe since it's in almost all of my IPA's, but decided against it. If I don't get low enough, I'll probably add it next time.

Click to expand...

Hmmm, replace a bit of the DME and add to the end of the boil? How much, would you say?

barhoc11 said:

I just wanted to say that I made a similar recipe to this and it turned out really good. I am very critical of my home brews but this one is very close to Sculpin, which is my favorite IPA.

Click to expand...

Now you tell me! Looks good though.

christophereatworld said:

Hmmm, replace a bit of the DME and add to the end of the boil? How much, would you say?

Click to expand...

I'd start with 8 oz. It seems like 8 oz only lowers your FG by 0.001 point. So you could up it a little more, but it will increase the starting gravity.

christophereatworld said:

I know this post was a long time ago but what would be the main method for getting that FG to around 1.008? The lower mash temp of about 148F?

Click to expand...

Yup, I mashed at 148-149. OG was about 1.064 and FG was 1.010 with double pitched us05. I forgot the yeast nutrients which might be why I didn't end a few points lower.

ballsy said:

Yup, I mashed at 148-149. OG was about 1.064 and FG was 1.010 with double pitched us05. I forgot the yeast nutrients which might be why I didn't end a few points lower.

Click to expand...

Excellent. That's good to know, thanks! I'm going to do a WLP001 starter next week, so should be well on the way.

I brewed this one up yesterday, hit all my numbers (1.066SG and expected FG of 1.012, but wouldn't mind if it attenuates a little lower than that).
I mashed mine at a lower temp, between 146 - 149 (I haven't finished my HERMs yet so my mashtun fluctuates a little) for 90 minutes

Here's my take on the recipe, now I can just wait and see how it turns out
I don't think I'll be doing mash hopping moving forward, it seemed to me to have very little effect on the taste of the first runnings...

Recipe
Water had my "Hop Forward Water Profile" salt additions plus lactic acid for Ph adjustment in the mash (to 5.4Ph)

Grain
Pale Malt (2 Row) AU (2.0 SRM) 79.7 %
Cara-Pils/Dextrine (2.0 SRM) 16.6 %
Carared (20.0 SRM) 3.7 %

Hops
Mash
Amarillo [9.20 %] - 60.0 min 5.5 IBUs

Boil 60.0 min
Warrior [15.00 %] 22.6 IBUs
Hallertau [4.50 %] 3.6 IBUs
Magnum [12.00 %] 9.6 IBUs
Topaz [17.00 %] 13.6 IBUs

Boil 30.0 min
Centennial [10.00 %] 6.1 IBUs
Crystal [3.50 %] 2.1 IBUs
Simcoe [13.00 %] 8.0 IBUs

Flameout addition
Amarillo [9.20 %]

Dry hop (7 days)
45.00g (~1.6oz) Simcoe [13.00 %]
33.00g (~1.2oz) Amarillo [9.20 %]

Whirlfloc Tablet x1 @ 15 minutes

Fermented with Wyeast 1217 - PC West Coast IPA

Batch size is 25L/ 6.6 gallons

Going to brew this one up tomorrow as a Partial Mash. This is my first time properly using Brewsmith, so I apologise if it's illegible.

Any thoughts?

Confident of getting it down to under 1.010 with the 149F mashing temp and subbing some cane sugar.

================
Boil Size: 4.92 gal
Post Boil Volume: 4.42 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.063 SG
Estimated FG: 1.010 FG
Estimated Color: 6.0 SRM
Estimated IBU: 76.5 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 47.6 %
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 7.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.8 %
4.0 oz Caravienne Malt (22.0 SRM) Grain 4 2.4 %

3 lbs Light Dry Extract (8.0 SRM) [Boil for 30 min] Dry Extract 6 28.6 %
1 lbs Cane (Beet) Sugar [Boil for 30 min](0.0 Sugar 14 9.5 %

1.00 oz Amarillo Gold [8.50 %] - First Wort 60.0 Hop 5 21.7 IBUs

0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 16.3 IBUs
0.25 oz Columbia [5.50 %] - Boil 60.0 min Hop 8 3.2 IBUs
0.25 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 4.9 IBUs
0.25 oz Warrior [15.00 %] - Boil 60.0 min Hop 10 8.7 IBUs

0.25 oz Centennial [10.00 %] - Boil 30.0 min Hop 11 4.5 IBUs
0.25 oz Crystal [3.50 %] - Boil 30.0 min Hop 12 1.6 IBUs
0.25 oz Simcoe [13.00 %] - Boil 30.0 min Hop 13 5.8 IBUs
-
1.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 16 9.9 IBUs

2.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs

Keg is kicked...as stated earlier, this recipe makes an AWESOME IPA. My neighbor who has tasted basically all my beer for the past 2 years (the benefits of being a neighbor to someone who brews haha) thought this was one of the best beers I've done, and he's not even a IPA type guy. Will be doing this as 10 gal batch next time with about 10 grapefruits.

The recipe I did above is crash chilling and will be bottled in 2 days, smells fantastic!

Ballsy. With the grapefruit version, was that a different release from Ballast Point? Or are you just chasing a bigger aroma?
Did you use normal yellow grape fruit or the ruby ones (which are sweeter)

http://www.ballastpoint.com/beers/year-round/

it's a different beer (and it's great)

barhoc11 said:

I just wanted to say that I made a similar recipe to this and it turned out really good. I am very critical of my home brews but this one is very close to Sculpin, which is my favorite IPA. My recipe is below in case anyone wants to follow it.

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal
Boil Size: 6.73 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.067 SG
Estimated Color: 6.6 SRM
Estimated IBU: 101.3 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.8 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 7.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 7.7 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 4 3.8 %
0.59 oz Cascade [6.70 %] - First Wort 60.0 min Hop 6 13.4 IBUs
0.30 oz Chinook [13.10 %] - First Wort 60.0 min Hop 8 13.3 IBUs
0.26 oz Columbus (Tomahawk) [15.60 %] - Boil 60. Hop 12 12.5 IBUs
0.32 oz Centennial [9.00 %] - Boil 60.0 min Hop 9 8.9 IBUs
0.27 oz Chinook [13.10 %] - Boil 60.0 min Hop 11 10.9 IBUs
0.26 oz Centennial [10.00 %] - Boil 30.0 min Hop 13 6.2 IBUs
0.26 oz Simcoe [12.30 %] - Boil 30.0 min Hop 14 7.6 IBUs
1.00 oz Amarillo Gold [8.20 %] - Boil 0.0 min Hop 15 0.0 IBUs
2.00 oz Amarillo Gold [8.20 %] - Dry Hop 6.0 Day Hop 17 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 18 0.0 IBUs
0.52 oz Amarillo Gold [8.20 %] - Mash 60.0 min Hop 5 2.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
0.55 oz Amarillo Gold [8.20 %] - First Wort 60.0 Hop 7 15.3 IBUs
0.28 oz Simcoe [12.30 %] - Boil 60.0 min Hop 10 10.6 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs
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Name Description Step Temperature Step Time
Mash In Add 16.25 qt of water at 159.1 F 148.0 F 60 min


Notes:
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Added Whirfloc @15 minutes

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Giving this a try, hoping for good things!

^^^ I have a keg of this and it turned out great, best IPA I have done so far, although with the IBUs and some hop changes, it came out closer to a IIPA. I also subbed Vienna for the Caravienne. Overall, with the IBUs I think it could use a bit more malt character. But it is a very good beer, and I don't think you would be disappointed at all with the selection. Best of luck!

Brewed this (all-grain version) recipe last Saturday. Substituted Tomahawk for Warrior, otherwise followed recipe.
OG 1.062, now a week later it is down to 1.008. Tastes delicious. Will split off into two batches and will add grapefruit zest to one (making it Grapefruit Sculpin cline), the other will be regular.

seehuusen said:

The recipe I did above is crash chilling and will be bottled in 2 days, smells fantastic!

Ballsy. With the grapefruit version, was that a different release from Ballast Point? Or are you just chasing a bigger aroma?
Did you use normal yellow grape fruit or the ruby ones (which are sweeter)

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ruby red, 2 of them but should have done 4 at least.

ballsy said:

ruby red, 2 of them but should have done 4 at least.

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Thanks mate, will try that in the next attempt

Going to give the recipe below a try. My first attempt at Sculpin. Based my hop schedule on "Behind the Brew" - Ballast Point Sculpin IPA video, several threads, mad fermentationist site (he has a list of hops bills for many IPAs), etc. Could not get Galena hops in my order so used Columbus in its place for whirlpool. Thinking of splitting batch and adding grapefruit to 1/2 post primary. Will report back how it goes.


Recipe Specifications
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Boil Size: 12.92 gal
Post Boil Volume: 11.07 gal
Batch Size (fermenter): 10.51 gal
Bottling Volume: 10.04 gal
Estimated OG: 1.072 SG
Estimated Color: 6.5 SRM
Estimated IBU: 74.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.9 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
25 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 1 86.2 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 6.9 %
1 lbs Cara-Pils/Dextrine (1.3 SRM) Grain 3 3.4 %
1 lbs Caravienne Malt (24.0 SRM) Grain 4 3.4 %
3.00 oz Simcoe [12.90 %] - Mash 55.0 min Hop 5 12.4 IBUs
0.50 oz Chinook [11.10 %] - First Wort 90.0 min Hop 6 10.7 IBUs
0.50 oz Centennial [9.40 %] - Boil 60.0 min Hop 7 7.7 IBUs
0.50 oz Chinook [11.10 %] - Boil 60.0 min Hop 8 9.1 IBUs
0.50 oz Columbus (Tomahawk) [13.80 %] - Boil 60. Hop 9 11.3 IBUs
0.50 oz Amarillo [8.70 %] - Boil 30.0 min Hop 10 5.5 IBUs
0.50 oz Cascade [5.70 %] - Boil 30.0 min Hop 11 3.6 IBUs
0.50 oz Northern Brewer [7.50 %] - Boil 30.0 min Hop 12 4.7 IBUs
1 Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
1.00 oz Amarillo [8.70 %] - Steep/Whirlpool 10. Hop 14 2.6 IBUs
1.00 oz Cascade [5.70 %] - Steep/Whirlpool 10.0 Hop 15 1.7 IBUs
1.00 oz Centennial [9.40 %] - Steep/Whirlpool 1 Hop 16 2.8 IBUs
0.50 oz Columbus (Tomahawk) [13.80 %] - Steep/Wh Hop 17 2.1 IBUs
2 pkg GigaYeast NorCal Ale #1 [GY001] Yeast 18 -
1 tsp Yeast Nutrient Other 19 -
2.50 oz Amarillo [8.70 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs
2.50 oz Simcoe [12.90 %] - Dry Hop 5.0 Days Hop 21 0.0 IBUs
2.50 oz Amarillo [8.70 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
2.50 oz Simcoe [12.90 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs

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Brewha BIAC System, Mash at 148F for 90min (mash hops added 35min in)
Whirlpool additions at 190F, steep for 30 minutes alowing temp to fall (treating as 10min Whirlpool for IBU calc given low starting temp)
Dry hops split with 2.5oz of each going in at end of Primary for 5 days, 2.5 oz of each going in kegs/seconary.

Just re-ordered Ingredients for a 10 gal batch this time (5 went wayyyy too quick). Will use zest and juice from 8 grapefruits this time.

Mine started at 1.062 and finished at 1.006 (in two weeks time). Just bottled first batch.
Split the batches in two, 2 Gallons "regular" Sculpin, 2.5-3 remaining gallons are Grapefruit Sculpin. Even the "regular" has a very strong grapefruit smell/taste from hops alone.

55x11 said:

Mine started at 1.062 and finished at 1.006 (in two weeks time). Just bottled first batch.
Split the batches in two, 2 Gallons "regular" Sculpin, 2.5-3 remaining gallons are Grapefruit Sculpin. Even the "regular" has a very strong grapefruit smell/taste from hops alone.

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What's gonna be your chosen route of adding the grapefruit?

ballsy said:

What's gonna be your chosen route of adding the grapefruit?

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tincture of 2 grapefruit zest, soaked in vodka for a week, added for 5 days, similar to dry-hop addition, to let it soak through and ferment out.

55x11 said:

Mine started at 1.062 and finished at 1.006 (in two weeks time). Just bottled first batch.
Split the batches in two, 2 Gallons "regular" Sculpin, 2.5-3 remaining gallons are Grapefruit Sculpin. Even the "regular" has a very strong grapefruit smell/taste from hops alone.

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^ that's what my second batch was like. I am convinced the hops were that different from year to year. Still good, but not what I was going for.

55x11 said:

tincture of 2 grapefruit zest, soaked in vodka for a week, added for 5 days, similar to dry-hop addition, to let it soak through and ferment out.

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Keep us posted on how it turns out next to the real deal, I added the zest and juice of 2 grapefruits to 10min boil and it was no where close to the prominent up front grapefruit taste of the actual Ballast Point version. wondering how much of the flavor you will get out of the rind added to ferment bucket or whether it will be like dry hopping and simply add more to the nose of the beer?