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Citrass Down and Drink This

I love Ballast Point Grapefruit Sculpin but it costs too much.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Citrass Down and Drink This Style: India Pale Ale
Type: All grain Size: 5.5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 63 IBU
OG: 1.067 FG: 1.013
Alcohol: 7.0% v/v (5.5% w/w)
Water: Tapwater with 2 tbs gypsum added.
Grain: 11 lb. American 2-row
8 oz. Caravienne
8 oz. American crystal 10L
4 oz. Dextrine malt (Cara-Pils)
Mash: 78% efficiency
Add grain and 1 oz Columbus hops to kettle, strike with 162°F water at 1.3 quarts per pound and hold at 148°F for 60 minutes. Decoction mash out at 160°F. Fly sparge with 165°F water to collect 7.5 gal.
Boil: 60 minutes SG 1.067 5.5 gallons
8 oz. Corn sugar
Hop per schedule and whirlpool the late addition hops for 15 minutes before cooling.
Hops: 1 oz. Columbus (13% AA, !!!Mash Ho min.)
.5 oz. Centennial (10% AA, 60 min.)
.5 oz. Chinook (13% AA, 60 min.)
.5 oz. Centennial (10% AA, 30 min.)
.5 oz. Chinook (13% AA, 30 min.)
1 oz. Galaxy (14% AA, 1 min.)
1 oz. Citra (12% AA, 1 min.)
1 oz. Centennial (aroma)
1 oz. Galaxy (aroma)
2 oz. Citra (aroma)
Yeast: Chico in a 2000ml starter.
Log: Primary ferment at 66°F for 10 days. Rack to secondary and add dry hops, rousing every two days for 6 days. Thoroughly wash 4 yellow grapefruits and add the zest as well as the pulped fruit and juice (but NOT the white pith). Allow to sit for 2-3 days, cold crash and keg.
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F

Recipe posted 05/22/15.