Mash in at a rate of 3 liters water per kilogram of grain (1.4 qt./lb.) at 66° C (150° F) for 90 minutes and adjust pH to 5.3 if necessary. Mash out at 75° C (167° F) for 10 minutes. Sparge at 70° C (158° F) maintaining a pH of 3.5 to 4.5. Boil 90 minutes. Pitch yeast at 19° C (66° F) and ferment at 19–20° C (66–68° F) for the first few days. When the beer reaches 1.025 (6.23° P), increase fermentation temperature to 21–23° C (70–74° F), the optimum temperature range for dry hopping.
Prepare fruit by removing the skin and seeds and freezing the pulp. Then pasteurize pulp by covering it with water in a pot and bringing the water temperature up to 70–75° C (158–166° C) for 15 to 20 minutes. When the beer has attenuated to 1.017 (4.8° P), add dry hops and pasteurized, cooled grapefruit pulp. Hold at dry-hopping temperature range for 3 days. Cold crash to 0° C (32° F) and hold for 2 weeks to clarify.
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