Recipe: Ballast Point Sculpin IPA
Specifics
General Information
Method: All Grain
Source: Mike Edmondson
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.50 pounds Corn Sugar (Dextrose)  
Reference
Hops
1.20 ounces 9.50% @ 60 minutes
Type: Bittering
Use: Boil
11.4 AAUs
0.50 ounces
Columbus (Tomahawk)
12.80% @ 60 minutes
Type: Bittering
Use: Boil
6.4 AAUs
1.20 ounces 15.00% @ 60 minutes
Type: Bittering and Aroma
Use: Boil
18 AAUs
0.50 ounces 8.50% @ 60 minutes
Type: Bittering and Aroma
Use: Boil
4.3 AAUs
6.00 ounces
Amarillo Gold
9.60% @ 4320 minutes
Type: Aroma
Use: Dry Hop
57.6 AAUs
6.00 ounces
Simcoe
12.20% @ 4320 minutes
Type: Bittering
Use: Dry Hop
57.6 AAUs
0.77 ounces 12.20% @ 30 minutes
Type: Bittering
Use: Boil
9.4 AAUs
0.77 ounces 10.00% @ 30 minutes
Type: Bittering
Use: Boil
7.7 AAUs
1.55 ounces 4.30% @ 30 minutes
Type: Aroma
Use: Boil
6.7 AAUs
3.00 ounces
Amarillo Gold
9.60% @ 0 minutes
Type: Aroma
Use: Boil
28.8 AAUs
21.49 ounces Total Hop Weight 223.4 AAUs
Reference
Yeast
White Labs California Ale — Liquid
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Notes

From information gathered via the net, this recipe seems to approximate what Ballast Point MAY be doing to brew Sculpin IPA. My thoughts in building the grain bill are: Straw colored with a hint or orange, SRM of 6.001to stay on the low side of the style guide. A pound of crystal 20 to adjust color and help with head retention, a pound Munich for color and body, and a pound of Victory for a slight bready-toastiness to the body. I based this on: Brewers Mart extract Sculpin IPA extract recipe for 5 gallons which called for 6 pounds DME and 1 pound corn sugar. This gave an OG of 1.062. Since I strive for IBU to OG ratios being 1:1 or thereabouts and Ballast Point stating there are 70 IBUs in their Sculpin IPA and my friends comments that the body is light, crisp, and finishes dry I thought 1.062 a good goal to shoot for. I retained the corn sugar in a reduced amount to help with the dry finish and lower FG while keeping it under 10% (7.85%).

The hops regime is crazy! 8 different hop varieties. Blog accounts and beer reviews speak to various flavors and aromas including: mango, pepper, tropical fruit, grapefruit, and peaches. Variously this may be attributed to: Amarillo at minute zero and for dry hopping as well as the Simcoe. The backbone of the bittering hops are very neutral: a lot of IBUs out of Warrior and Columbus (CTZ). The peppery is likley from the Centennial and Crystal hops. The IBUs are a touch high for the style, but knowing the age of some of my hops (2008) I doubt this recipe will realize all the anticapated IBUs and probably come in right around 70.

I went with a two step mash: single infusion to 126 for protein (but more to get my system in the ball park temperature wise), then a direct heat (HERMS) to 150-152 to encourage the alpha amalyse to really knock out a lot of simple sugars. Fermentation will be at 68 in the conical.