One of my standby's uses grapefruit. The version I'm now drinking went something like this:
Wit's End
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 36.00
Anticipated OG: 1.047 Plato: 11.70
Anticipated SRM: 3.5
Anticipated IBU: 14.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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50.0 18.00 lbs. Pale Malt(2-row) America 77.91 2
41.7 15.00 lbs. Flaked Soft White Wheat America 73.58 2
8.3 3.00 lbs. Flaked Oats America 71.41 2
Potential represented as Yield, Fine Grind Dry Basis.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Simcoe Pellet 12.00 14.8 60 min.
Extras
Amount Name Type Time
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2.00 Oz Corriander Seed Spice 5 Min.(boil)
4.00 Oz Grated Grapefruit Peel Spice 5 Min.(boil)
16.00 Oz Rice Hulls Other 60 Min.(mash)
Yeast
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WYeast 3944 Belgian White Beer
I subbed 2 oz 9% AAU amarillo for the simcoe and juiced the grapefruit (texas ruby, very ripe and pungent) along with the peel add. The coriander is the indian variety, freshly ground (with a pepper grinder fitted into the drill chuck!)
This is a statutory beer if ever I've tasted one, and I don't even feel guilty...