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Spotted Cow clone
This is an estimate of a spotted cow recipe, a lot of the information came from the brewery itself including the IBUs, type of hops, length of boil and when hops are first introduced. Also the use of barley, corn, pilsen, caramel, and munich malts. This is one of Wisconsin's finest beers and although this claims to be a clone, nothing compaires the the original
| Brewer: | Freddy Brewmaster | Email: | - | |||||
| Beer: | Spotted Cow clone | Style: | Wisconsin Farmhouse ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 15 IBU | |||||
| OG: | 1.047 | FG: | 1.010 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Grain: | 5 lb. Belgian Pilsner 2 lb. Belgian Munich 8 oz. Raw barley 4 oz. Flaked corn 4 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 80% efficiency | |||||||
| 90 minute mash 30 at 154 60 at 170 |
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| Boil: | 90 minutes | SG 1.043 | 5.5 gallons | |||||
| Hops: | .5 oz. Northern Brewer (8.0% AA, 60 min.) 1 oz. Saaz (3.75% AA, 1 min.) |
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| Yeast: | Recultured Spotted cow yeast, or if you cant get it, a good wheat yeast that has a fruity essence | |||||||
| Log: | Spotted cow is a cask conditioned ale, since that is expensive there are substitutes that can be put in the secondary. Ferment around 70 | |||||||
| Carbonation: | In order to achieve the full flavor of spotted cow, bottling is better then kegging, since the yeast enhances the flavor (which is why wheat yeast works well), while i have never primed a keg, it would be the way to keg this beer | |||||||
| Tasting: | You might try adding a pound or two of wheat malt or some possibly biscuit malt, they would blend well with the other flavors | |||||||
Recipe posted 02/13/06.
