If you can post up the recipe here I'm sure you could get more specific recommendations.
i updated the link in my original post so the recipe should be visible now. Here's a copy of the pdf:
Official NORTHERN BREWER Instructional Document
This bright showcase of apricot, peach,
cantaloupe and lemon dives into crisp
grapefruit flavor. A perfect complement to
citrusy hop aroma, this IPA has stripes of
ruby red grapefruit and hoppy, lingering
bitterness. An escape from the winter blues
or the perfect complement to a bright sunny
summer afternoon, each pint of Pulpin’ is
like a fresh Florida grapefruit grove bottled
up into a single refreshing serving.
O.G: 1.065 READY: 6 WEEKS
Suggested fermentation schedule:
- 1–2 week primary; 2–4 weeks secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
- 13 lbs Rahr 2-row
- 0.5 lbs Dingemans Cara 20
- 0.25 lbs Briess Caramel 20
BOIL ADDITIONS & TIMES
- 0.5 oz Chinook (60 min)
- 0.5 oz Cascade (20 min)
- 0.5 oz Chinook (20 min)
- 0.5 oz Cascade (5 min)
- 0.5 oz Chinook (5 min)
- 1 oz Amarillo (0 min)
- 0.5 oz Chinook (0 min)
DRY HOPS
- 1 oz Cascade (dry hop)
- 1 oz Simcoe (dry hop)
- 2 oz Grapefruit peel (dry hop)
OTHER (NOT INCLUDED)
- 4 oz Vodka (Soak grapefruit peel in it for 2 days before
dry hopping)
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
Liquid yeast option: Wyeast 1056
American Ale. Optimum temp: 60°-72°F
White Labs WLP001 California Ale Yeast.
Optimum temp: 68°-73°F
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 150° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
0.5 oz Chinook (60 min)
0.5 oz Cascade (20 min)
0.5 oz Chinook (20 min)
0.5 oz Cascade (5 min)
0.5 oz Chinook (5 min)
1 oz Amarillo (0 min)
0.5 oz Chinook (0 min)
DRY HOPS
1 oz Cascade (dry hop)
1 oz Simcoe (dry hop)
Vodka/Grapefruit peel mixture (dry hop)
Add to secondary fermenter 5-7 days before bottling
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
LIQUID YEAST OPTION: Wyeast 1056
American Ale. Optimum temp: 60°-72°F
White Labs WLP001 California Ale
Yeast. Optimum temp: 68°-73°F
GRAPEFRUIT PULPIN’ (All Grain)