Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday
(760) 966-1885
Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Rumination IPA

Rumination IPA is a hazy orange with some carbonation and a thin head that disappeared quickly. It has a nice bready, piney, orange aroma with a nice underlying sweetness. The beer has a nice roasty flavor and nice balance. Nice pine hops kick in the end but still very good. The beer has a good drying effect and a long bitter finish

5 Gallon yield, malt extract recipe




10 lbs. Pale Liquid Malt Extract

1 lb. Clear Candi Sugar

½ lb. Caramel Malt 10L and ½ lb. two-row pale malt, milled (for steeping)

2 oz. Galena hops for bittering (AA= 10%) … boil 60 minutes

1 oz. Amarillo hops for flavor … whirlpool addition (add at the end of the boil)

2 oz Amarillo hop pellets for dry-hopping

2 packages Safale US-05 dry ale yeast

¾ cup corn sugar for priming




Put 3 gallons of water up to heat. Put the milled malts in a nylon steeping bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Remove the grain bag and turn the heat back on. When the grain tea comes to a boil, turn off the heat and stir in the sugars (malt extract and candi sugar) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops (2 oz. Galena). At the end of the 60 minute boil, turn off the heat and add the “whirlpool” hops (1 oz. Amarillo). Cool the wort to 80 degrees Fahrenheit or less, pour it into the primary fermenter and top up with cold bottled water to a volume of five and a quarter gallons. Add the yeast, shake well, and ferment at 68-73 degrees Fahrenheit for five to ten days until the krausen (foamy head) drops, then rack (siphon) to a secondary fermenter, making sure to leave the sediment behind. Add the “dryhops” (2 oz. Amarillo) and allow to ferment for one more week before racking to the bottling bucket, again being careful to leave the sediment behind. Dissolve ¾ cup corn sugar in 12 oz. hot water, bring to a momentary boil, then cool it down and stir it into the bottling bucket immediately before bottling. Allow two to four weeks at room temperature for bottle conditioning (carbonation) before chilling down the beer.


Target O.G. = 1.072

Target F.G. = 1.012

ABV = approximately 8% (O.G. – F.G. x 105 x 1.25)

Fox Farm
General Hydroponics
Grower’s Edge