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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:
5 HCU (~5 SRM)
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)
Mash: 80% efficiency
90 minute mash
30 at 154
60 at 170
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.)
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.