I recently brewed and kegged a version of this using versions in this thread and others on Sculpin clones. I didn't have access to some hops, so made a couple substitutions. The results were incredible! My original intent was to only grapefruit half of the 10 gals, but after tasting the results, I'll be "grapefruiting" the other half as well. I did the grapefruit by zesting 3 ruby grapefruit and adding the zest to 4 oz. of vodka for a couple days. I then added the entire mix to the keg inside a dry-hop screen enclosure for a couple more days. The few that have tried it have all said they preferred it to the real thing (myself included, but I may be biased). Here is the recipe that I used for those that may be interested. Mine is a E-HERMS system and I used Bru'n Water Yellow Bitter water profile target. I also generally start with 25 gals of water and treat the whole thing. I use whole hops for the boil in a stainless hop spider and pellet hops in the secondary for the dry hops. I used a large starter of WLP-001 and fermented at 67 deg. This one will surely be on a regular rotation in my tap list! Here are the details....
BeerSmith 2 Recipe Printout -
http://www.beersmith.com
Recipe: Sculpinish IPA / Grapefruit IPA
Style: American IPA
TYPE: All Grain
Recipe Specifications
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Boil Size: 14.24 gal
Post Boil Volume: 12.74 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.071 SG
Estimated Color: 7.9 SRM
Estimated IBU: 72.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 83.5 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
25.00 gal Garden Valley, Ca. Water Water 1 -
12.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
8.70 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
7.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 82.8 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6 6.9 %
2 lbs Caramel/Crystal Malt - 15L (15.0 SRM) Grain 7 6.9 %
1 lbs Caramunich Malt (56.0 SRM) Grain 8 3.4 %
1.00 oz Amarillo [9.70 %] - First Wort 60.0 min Hop 9 13.6 IBUs
0.50 oz Magnum [14.00 %] - First Wort 60.0 min Hop 10 10.8 IBUs
0.50 oz Northern Brewer [8.50 %] - First Wort 60 Hop 11 6.5 IBUs
1.00 oz Cascade, Whole [8.00 %] - Boil 45.0 min Hop 12 9.3 IBUs
0.50 oz Citra [12.70 %] - Boil 45.0 min Hop 13 7.4 IBUs
1.00 oz Mt. Hood (whole) [6.60 %] - Boil 30.0 mi Hop 14 6.5 IBUs
0.50 oz Centennial (whole) [10.00 %] - Boil 30.0 Hop 15 4.9 IBUs
0.50 oz Simcoe (whole) [14.50 %] - Boil 30.0 min Hop 16 7.1 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17 -
0.75 oz Cascade, Whole [8.00 %] - Steep/Whirlpoo Hop 18 1.4 IBUs
0.50 oz Citra [12.70 %] - Steep/Whirlpool 10.0 Hop 19 1.5 IBUs
0.50 oz Mosaic (whole) [12.00 %] - Steep/Whirlpo Hop 20 1.4 IBUs
0.50 oz Simcoe (whole) [14.50 %] - Steep/Whirlpo Hop 21 1.7 IBUs
0.30 oz Amarillo [9.70 %] - Steep/Whirlpool 10. Hop 22 0.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 23 -
1.00 oz Azacca [12.70 %] - Dry Hop 4.0 Days Hop 24 0.0 IBUs
1.00 oz Mosaic (pellet) [12.00 %] - Dry Hop 4.0 Hop 25 0.0 IBUs
0.50 oz Simcoe (pellet) [12.70 %] - Dry Hop 4.0 Hop 26 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, 150 F
Total Grain Weight: 29 lbs
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Name Description Step Temperat Step Time
Mash In Add 10.00 gal of water at 161.9 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 20 min 168.0 F 10 min
Sparge: Fly sparge with 7.72 gal water at 168.0 F