Dos Equis Lager Especial

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

ABV 7.0% A well-balanced, award-winning American IPA known for its bright and fruity flavors, including notes of apricot, peach, mango, and lemon, along with a balanced bitterness. It's a popular choice for those seeking a hoppy, yet approachable, IPA.

Treat 6.5 gallons of strike water: if using municipal water, add Campden tablet to remove chlorine/chloramine. Adjust water profile to a sulfate-forward ratio (target roughly 150–250 ppm sulfate, 50–100 ppm chloride) using gypsum and calcium chloride. Heat strike water to 168°F (76°C) to hit mash temperature of 152°F (67°C).

Water Preparation

Mill grains and add to mash tun. Mash at 152°F (67°C) for 60 minutes. Stir well to avoid dough balls. Maintain temperature +/- 2°F. This moderate mash temp yields a balanced body and attenuative wort consistent with Sculpin's medium-dry mouthfeel.

Mash

Raise temperature to 168°F (76°C) for a 10 minute mash-out. Vorlauf until runnings are clear, then sparge with 3.5 gallons of water heated to 170–175°F (77–79°C) until you collect ~6.5–6.75 gallons of wort in the kettle (allowing for boil-off).

Mash Out and Sparge

Bring wort to a vigorous boil for 60 minutes total. Follow hop additions below for bitterness, flavor, and aroma. Keep a gentle, rolling boil and watch for boil-overs at the start.

Boil Schedule

At 60 minutes remaining: add 2.0 oz Citra (bittering) and 0.5 oz Cascade. At 15 minutes remaining: add 1.0 oz Amarillo and 1 Whirlfloc tablet (or Irish Moss). At 5 minutes remaining: add 1.0 oz Simcoe and 1.0 oz Mosaic. At flameout: whirlpool and steep 10–20 minutes, add 0.5 oz Amarillo and 0.5 oz Citra (flavor/aroma).

Hop Additions (60 min boil)

After flameout and whirlpool, chill wort as quickly as possible to 68°F (20°C) using an immersion chiller, counterflow, or plate chiller. Aim to get below 80°F within 20 minutes to limit DMS and hop loss.

Cool Wort

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with pre-boiled and cooled water if needed to reach 5.25 gallons. Aerate vigorously by shaking, splashing, or pure oxygening to achieve ~8–12 ppm O2 (if using O2).

Transfer and Aeration

Pitch the chosen ale yeast at a rate appropriate for 1.060 original gravity (approximate target OG): for liquid yeast, use a healthy starter (1000–1500 ml); for dry yeast, hydrate or pitch 1 packet. Ferment at 66–68°F (19–20°C) for primary fermentation.

Pitch Yeast

Ferment for 5–7 days at 66–68°F (19–20°C) until vigorous activity slows. Allow temperature to rise 2–3°F toward the end of fermentation to help finish cleanly if desired. Target final gravity around 1.012–1.014 (ABV ≈7.0%).

Primary Fermentation

After 4–6 days (once active fermentation has slowed but still slightly active), add dry hops: 2.0 oz Citra, 1.0 oz Amarillo, 1.0 oz Simcoe directly to the fermenter. Leave dry hops for 3–5 days. For maximum aroma, consider a 24–48 hour contact after rousing then cold crash to drop hop particles.

Dry Hop

After dry hopping, cold crash to 34–38°F (1–3°C) for 24–72 hours to clarify. Rack to keg or bottle. If bottling, add 3 oz corn sugar priming (for ~2.3 volumes CO2) dissolved in 12 oz boiling water and mixed with beer before bottling.

Cold Crash and Conditioning

If kegging: transfer beer to a sanitized keg, carbonate to 2.3–2.6 volumes CO2 (approx. 10–12 PSI at 40–45°F) and serve bright and cold. If bottling: allow bottles to condition at 65–70°F for 10–14 days, then chill and serve. Serve in a tulip or pint glass at 40–45°F (4–7°C).

Expect an aroma with bright tropical fruits (apricot, peach, mango), citrus (lemon), and a balanced resinous hop bitterness. Adjust hop amounts and schedule to taste if you want more bitterness or more pronounced late-hop aroma.

Pale 2‑Row Malt

Carapils/Dextrine Malt

Crystal (40L)

Corn Sugar (priming, optional)

Citra (pellet)

Amarillo (pellet)

Simcoe (pellet)

Mosaic (pellet)

Cascade (pellet)

Citra (dry hop)

Amarillo (dry hop)

Simcoe (dry hop)

California Ale Yeast (e.g., Wyeast 1056 / White Labs WLP001 or SafAle US-05)

Whirlfloc tablet or Irish Moss (optional, fining)

Water (brewing target, adjusted for profile)

Water (sparge)

Campden tablet (optional, for chlorine/chloramine removal)

Gypsum (Calcium sulfate) and/or Calcium chloride (optional, to adjust sulfate:chloride ratio)

Brewing salt additions (general)

Ballast Point - Sculpin IPA

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

Select Draft Beer

Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

Old Irish Fashioned

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

High Noon Cans

Make Ballast Point - Sculpin IPA Recipe in just 24h . ABV 7.0% A well-balanced, award-winning American IPA known for its bright and fruity flavors, including notes of apricot, peach, mango, and lemon, along with a balanced bitterness. It's a popular choice for those seeking a hoppy, yet approachable, IPA.

Ballast Point - Sculpin Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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