Beer Forum

Hi all,

after attending a Good Beer Week session by Ballast Point in Melbourne, Australia this year, I was able to try Grapefruit & Pineapple Sculpin and would love to attempt a clone of one.

Their rep advised that they use powdered grapefruit extract for consistency and stability but I'm wondering if anyone has any experience using powdered grapefruit extract?

Any ideas how much to use in the boil, if im not using any fresh grapefruit zest?

5 gallon batch
Expected OG: 1.063 SG
Expected FG: 1.011 SG
Expected IBU: (using Rager): 47.6 IBU

US 2-Row Malt 4.800 kg 78.7 % 3.1 In Mash/Steeped
German Carahell 500 g 8.2 % 1.8 In Mash/Steeped
German Caramel Pils 400 g 6.6 % 0.3 In Mash/Steeped
German CaraRed 200 g 3.3 % 1.2 In Mash/Steeped
Dextrose (Dry) 200 g 3.3 % 0.0 End Of Boil

US Chinook 13.1 % 14 g 26.7 Loose Pellet Hops 60 Min From End
US Cascade 6.5 % 14 g 4.5 Loose Pellet Hops 20 Min From End
US Chinook 13.1 % 14 g 9.0 Loose Pellet Hops 20 Min From End
US Cascade 6.5 % 14 g 2.5 Loose Pellet Hops 5 Min From End
US Chinook 13.1 % 14 g 5.0 Loose Pellet Hops 5 Min From End
US Amarillo 8.0 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Cascade 7.0 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Simcoe 13.1 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Chinook 13.1 % 14 g 0.0 Loose Pellet Hops Dry-Hopped

Any advice is welcome

Thanks

Alex

maggotbrain65 wrote:Hi all,

after attending a Good Beer Week session by Ballast Point in Melbourne, Australia this year, I was able to try Grapefruit & Pineapple Sculpin and would love to attempt a clone of one.

Their rep advised that they use powdered grapefruit extract for consistency and stability but I'm wondering if anyone has any experience using powdered grapefruit extract?

Any ideas how much to use in the boil, if im not using any fresh grapefruit zest?

5 gallon batch
Expected OG: 1.063 SG
Expected FG: 1.011 SG
Expected IBU: (using Rager): 47.6 IBU

US 2-Row Malt 4.800 kg 78.7 % 3.1 In Mash/Steeped
German Carahell 500 g 8.2 % 1.8 In Mash/Steeped
German Caramel Pils 400 g 6.6 % 0.3 In Mash/Steeped
German CaraRed 200 g 3.3 % 1.2 In Mash/Steeped
Dextrose (Dry) 200 g 3.3 % 0.0 End Of Boil

US Chinook 13.1 % 14 g 26.7 Loose Pellet Hops 60 Min From End
US Cascade 6.5 % 14 g 4.5 Loose Pellet Hops 20 Min From End
US Chinook 13.1 % 14 g 9.0 Loose Pellet Hops 20 Min From End
US Cascade 6.5 % 14 g 2.5 Loose Pellet Hops 5 Min From End
US Chinook 13.1 % 14 g 5.0 Loose Pellet Hops 5 Min From End
US Amarillo 8.0 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Cascade 7.0 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Simcoe 13.1 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Chinook 13.1 % 14 g 0.0 Loose Pellet Hops Dry-Hopped

Any advice is welcome

Thanks

Alex

I have never even heard of powdered grapefruit extract. However, I am in California and grapefruit is exceptionally easy to come by. If you can get fresh grapefruits, I would imagine you would get better results, but that just may be my bias having no exposure to the extract.

In the latest Zymurgy there was a clone for Grapefruit sculpin I believe. You may want to check that out first. I believe they used grapefruit zest.

it looks as though more beer just came out with a Sculpin clone so maybe you could compare that recipe with the recent Zymurgy one and at least compare the malt and hop bills. https://www.morebeer.com/products/ugly- ... r-kit.html

Thanks guys!

I'll have a look at the MoreBeer & Zymurgy recipes and go from there.

Cheers!

Brewshki wrote:it looks as though more beer just came out with a Sculpin clone so maybe you could compare that recipe with the recent Zymurgy one and at least compare the malt and hop bills. https://www.morebeer.com/products/ugly- ... r-kit.html

Northern Brewer has a clone, too, which uses zest (although less than I imagined) the recipe for which can be found here: http://www.northernbrewer.com/documenta ... Pulpin.pdf