I also have the brooklyn brewshop book, the recipe is as follows
6.75lbs English Pale malt, .5 pound Victory malt, .5 pound caramel 10 malt, .5 pound caramel 20 malt, .75 pound torrified wheat 60 minute mash at 152* with 2.5 gallons of water. 5 gallons for sparging
1/2 ounce of columbus hops 1 ounce of Amarillo divided in halves 1 pound clear Belgian candi sugar 1 1/4 cups honey plus another cup at bottling English ale yeast such as Safale s-04
You need the peel of 5 grapefruits which y ou will then put in the oven directly on a baking sheet at 250 degrees for about 15-20 minutes or until they are dry or the peel begins to brown
Add the columbus hops at the start of the boil. Add Half of the amarillo after 30 minutes, the grapefruit peel after 55 minutes and the last of the amarillo at 59 minutes. At flame out add the Candi sugar and honey and stir to dissolve.
the instructions also note that if amarillo isn't available to try cascade or centennial hops in its place