Offset Bier Co.’s Gooding Farms clone
Gooding Farms is a sixth-generation woman-owned and operated hop farm in Parma, Idaho. This beer highlights the newest public variety Vera as well as Gooding Farms Citra® and Idaho Gem™. While only 5% ABV, you’d never know by drinking it. Packed with hop flavor and aroma and full on the palate this session IPA punches well above its weight.
Offset Bier Co.’s Gooding Farms clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.012
IBU = 55 SRM = 4 ABV = 5%
Ingredients
6.5 lbs. (3 kg) Great Western Idaho Pilsner malt
2 lbs. (0.9 kg) Great Western 2-row malt
1 lb. (0.45 kg) German pale ale malt
13 oz. (0.36 kg) rye malt
3 oz. (85 g) crystal malt (15 °L)
½ mL Flex® hop extract (or similar clean bittering hop extract) (90 min.)
3.2 AAU HBC 682 hops (60 min.) (0.18 oz./5 g at 18% alpha acids)
10 AAU Citra® Incognito® (10 min.) (0.2 oz./5 g at 51% alpha acids)
1.9 oz. (53 g) Idaho Gem™ hops (whirlpool)
0.8 oz. (22 g) Citra® hops (whirlpool)
4 oz. (113 g) Vera hops (dry hop)
2 oz. (56 g) Citra® hops (dry hop)
0.66 oz. (19 g) Idaho Gem™ hops (dry hop)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ corn sugar (if priming)
Step by step
This recipe uses reverse osmosis (RO) water. Adjust brewing water to assure a soft water profile with an acid such as phosphoric or citric if using harder water.
Mash the grains in 4 gallons (15 L) of water at 154 °F (68 °C) for 45 minutes. Mash out at 162 °F (72 °C) for 20 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with ~3.5 gallons (13 L) of 168 °F (76 °C) water to collect 6.5 gallons (24.6 L) in the kettle. Boil wort for 90 minutes, adding hops additions per ingredients list.
After the boil, add water to bring up to fermentation volume (5.5 gallons/21 L) and cool wort to 180 °F (82 °C). Add the whirlpool hops while stirring to create a whirlpool. Cover kettle and let sit 20 minutes before proceeding to cool the wort to 62 °F (17 °C). Pitch yeast, allowing temperature to rise to 64 °F (18 °C) during fermentation. As fermentation is nearing 60% completion, raise temperature to 68 °F (20 °C).
After fermentation is complete, dump or rack off yeast, and cool to 58 °F (14 °C). Add dry hops, then rouse with a shot of CO2 gas after 18 hours to break up any rafts that form. Wait 24 hours then begin a ramp down to packaging temperature over the course of a week. Condition for one week at near or slightly below freezing. Bottle condition or keg and force carbonate as usual.
Offset Bier Co.’s Gooding Farms clone, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.051 FG = 1.012
IBU = 55 SRM = 4 ABV = 5%
Ingredients
4.7 lbs. (2.1 kg) Pilsen dried malt extract
1 lb. (0.45 kg) German pale ale malt
13 oz. (0.36 kg) rye malt
3 oz. (85 g) crystal malt (15 °L)
½ mL Flex® hop extract (or similar clean bittering hop extract) (90 min.)
3.2 AAU HBC 682 hops (60 min.) (0.18 oz./5 g at 18% alpha acids)
10 AAU Citra® Incognito® (10 min.) (0.2 oz./5 g at 51% alpha acids)
1.9 oz. (53 g) Idaho Gem™ hops (whirlpool)
0.8 oz. (22 g) Citra® hops (whirlpool)
4 oz. (113 g) Vera hops (dry hop)
2 oz. (56 g) Citra® hops (dry hop)
0.66 oz. (19 g) Idaho Gem™ hops (dry hop)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ corn sugar (if priming)
Step by step
This recipe uses reverse osmosis (RO) water. Adjust brewing water to assure a soft water profile with an acid such as phosphoric or citric if using harder water. Place grains in a muslin bag and loosely tie off.
In a small stock pot, start with 1 gallon (3.8 L) of water, heat up to about 162 °F (72 °C). Add the grains and try to stabilize the mash temperature between 148–156 °F (64–69 °C). After mashing the grains for 45 minutes, transfer the liquid wort to a large stock pot and place grain bag in a colander above the big stock pot. Proceed with washing the grains with 1 gallon (3.8 L) of hot water. After, add hot water to bring total volume up to 6.5 gallons (24.5 L) then stir in the dried malt extract. Be sure to stir until all extract is dissolved and no clumps remain. Bring wort to a boil, adding the first addition of hop extract once a steady boil is achieved. Boil wort for 90 minutes, following the all-grain recipe for boil, whirlpool, fermentation, dry hopping, and packaging instructions.
