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Old 09-21-2010, 02:57 PM   #121
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I'm gonna give this recipe a try. I did some research on Spotted cow. OG is supposed to be 1.048, with 15IBU. Allegedly they use 2-row, Pilsen, and Munich malts with a pinch of crystal. And then the flaked barley and corn. Hops are Norther Brewer and Saaz. So my recipe is going to look like:

Batch: 5.5gal
Eff: 70%

5lb 2-Row (48.5%)
2lb Pilsen (19.4%)
1lb 12oz Flaked Corn (17.5%)
8oz Munich (4.9%)
8oz Flaked Barley (4.9%)
8oz Crystal 20 (4.9%)
0.5oz Northern Brewer (60min) 14IBU
0.5oz Saaz (5min) 2IBU
WYeast 2565 - Kolsch

Mash at 150* Ferment at 62*

Approx OG: 1.048
Approx FG: 1.011
SRM: 4.4L
IBU: 16
ABV: 4.8%

Unfortunetly, I'm making a couple batches of beer to give out as Holiday gifts, so this Spotted Cow clone is going to have to wait about 2.5-3 months before i can brew it. I think it's going to be VERY close though.

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Old 09-21-2010, 03:04 PM   #122
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I think that looks great. I really don't get any crystal out of SC, but maybe I have just been missing it. I also think that is a lot of finishing Saaz; I don't get much hop flavor and aroma out of SC.

Where did you get your info? This thread has been a fun one to watch. I wish I liked Spotted Cow, I would brew this. My dead beat friend still hasn't brewed it either...

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Old 09-21-2010, 03:45 PM   #123
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I did a lot of google searching. Turns out they talk about their brews quite a bit if you take a tour of the brewery, but they are pretty tight lipped if you email them. The folks that toured were able to shead some light on the hops used. I didn't get any solid info on the yeast used, but from tasting it, i'm like 95% it's a kolsch yeast.

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Old 09-22-2010, 01:48 AM   #124
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Quote:
Originally Posted by Boerderij_Kabouter View Post
I think I can answer that. I choose Munich in this recipe because I have used Munich a lot and know how it works. I have only dabbled with Vienna and so far it has not impressed me. I can get very dry and malty notes out of Munich even in light beers and I have not been as successful with Vienna. (I admit it could be mental, I really avoid Crystal malts as much as possible too on the same suspicions.)

That said, maybe Vienna is what gets this beer the closest...

13% flaked barley seems rather high to me. How was the mouthfeel on that thing? Seems like that much unmalted barley would give the beer a creaminess not present in SC. Again, experimenting is the only way to dial in, that is just my feel for it.

I am not sure what you mean by "brighter". Generally, brightness refers to the clarity of the beer. In which case, you could use clarifiers or filtering to further brighten the beer. A long cold crash or lager is imperative for clear beer with Koelsch yeast as it is not a good floculator (typically). It you are talking about a color change (e.g., more orange or more yellow, etc.) then we can try and fiddle with that via the grains. Maybe take a side by side photo and we can go from there? Else, just give us some more descriptors...

I checked out that NB recipe and am surprised as well. My first thought is that that would not make a good clone, but who knows??? Maybe it is right on the money. I would love to try some of the clone...
Thanks. I currently have the ingredients for my second brew of SC, but I was a little over served Saturday night, and there went brewing on Sunday.
My first SC did have a creaminess, but I detected that in the real SC. Howeverf, I think I will lowedr the flaked barley on this one.
I am also going to try it again with Munich.
The funny thing is that I'm not really a fan of Spotted Cow. I just started all this because a friend wanted my to try it. Now, I feel that I got so close on the first try I want to keep going until I get it. It a learning experience and a challange now.
My next challenge needs to be something I love, like Half Acre Over Ale.
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Old 09-24-2010, 03:15 AM   #125
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Quote:
Originally Posted by Boerderij_Kabouter View Post
I think I can answer that. I choose Munich in this recipe because I have used Munich a lot and know how it works. I have only dabbled with Vienna and so far it has not impressed me. I can get very dry and malty notes out of Munich even in light beers and I have not been as successful with Vienna. (I admit it could be mental, I really avoid Crystal malts as much as possible too on the same suspicions.)

That said, maybe Vienna is what gets this beer the closest...

13% flaked barley seems rather high to me. How was the mouthfeel on that thing? Seems like that much unmalted barley would give the beer a creaminess not present in SC. Again, experimenting is the only way to dial in, that is just my feel for it.

I am not sure what you mean by "brighter". Generally, brightness refers to the clarity of the beer. In which case, you could use clarifiers or filtering to further brighten the beer. A long cold crash or lager is imperative for clear beer with Koelsch yeast as it is not a good floculator (typically). It you are talking about a color change (e.g., more orange or more yellow, etc.) then we can try and fiddle with that via the grains. Maybe take a side by side photo and we can go from there? Else, just give us some more descriptors...

I checked out that NB recipe and am surprised as well. My first thought is that that would not make a good clone, but who knows??? Maybe it is right on the money. I would love to try some of the clone...
Ah, Brighter!
I didn't answer you. I didn't mean clarity as much as color. Spotted Cow seems more yellow/orange than my brew. Mine had a dull greyness to it.
This Saturday I am going for the color with more Vienna and less flaked barley. Based on those results, I may switch the Vienna to Munich in the next batch.
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Old 09-24-2010, 12:43 PM   #126
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I'd be willing to bet that most of the ingredients New Glarus uses are from Briess. They seem to be quite proud of using products from Wisconsin (Briess). I used their Munich barley, flaked barley, and 2-row. My clone is in the secondary and hope to move to keg next week.

I'll keep you posted with results, but the smell and color seems on track so far; not the greenish or grayish colors I've heard from others.

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Old 10-04-2010, 04:36 PM   #127
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Brew this up this weekend... small modification to the first brew I did:


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.14 gal
Estimated OG: 1.045 SG
Estimated Color: 4.2 SRM
Estimated IBU: 18.9 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs Extra Light Dry Extract
1 lbs 7.8 oz Corn, Flaked
3.125 lbs Pale Malt (6 Row)
7.2 oz Munich 10L (Briess)
6.1 oz Barley, Flaked (Briess)
.5 oz Northern Brewer (60 min)
.5 oz Saaz (30 min)
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)

Decided to convert the recipe over to a partial mash, then swap the hops out for what was listed a couple posts back. But I figured I'd do 30 min on the Saaz rather then 5 to avoid any aroma that might not be present in the original.

Had krausen at 16 hours! Don't think I am going to cold crash though.

My conversion to PM in beersmith gave me an est. OG of 1.049. I wasn't paying attention and shot for 1.045. So I have 5.5 gal instead of 5... no biggie.

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Old 10-04-2010, 05:52 PM   #128
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Quote:
Originally Posted by wookiemofo View Post
Brew this up this weekend... small modification to the first brew I did:


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.14 gal
Estimated OG: 1.045 SG
Estimated Color: 4.2 SRM
Estimated IBU: 18.9 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs Extra Light Dry Extract
1 lbs 7.8 oz Corn, Flaked
3.125 lbs Pale Malt (6 Row)
7.2 oz Munich 10L (Briess)
6.1 oz Barley, Flaked (Briess)
.5 oz Northern Brewer (60 min)
.5 oz Saaz (30 min)
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)

Decided to convert the recipe over to a partial mash, then swap the hops out for what was listed a couple posts back. But I figured I'd do 30 min on the Saaz rather then 5 to avoid any aroma that might not be present in the original.

Had krausen at 16 hours! Don't think I am going to cold crash though.

My conversion to PM in beersmith gave me an est. OG of 1.049. I wasn't paying attention and shot for 1.045. So I have 5.5 gal instead of 5... no biggie.
What was your mash temp and length?

Did you raise the temp @ mash out?

US or Czech Saaz hops?

Very interested in brewing this. Just built the recipe in Brewmaster's Warehouse Brew Builder, says the target O.G. is 1.056.
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Old 10-04-2010, 06:03 PM   #129
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Single Infusion Batch Sparge

Mashed 60 min @ 152

Sparged @ 170

US Saaz i think, I'll have to check. I don't know enough about Partial Mashing to do it any other way than I have... how do you raise the temp at mash out and what are the benefits?

You could brew the original recipe posted by BK (extract with cereal mash) with the hops he has listed and come out with a very good beer. I'm just tweaking to start to get an idea of what happens when hops are changed.

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Old 10-04-2010, 06:06 PM   #130
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Quote:
Originally Posted by wookiemofo View Post
Single Infusion Batch Sparge

Mashed 60 min @ 152

Sparged @ 170

US Saaz i think, I'll have to check. I don't know enough about Partial Mashing to do it any other way than I have... how do you raise the temp at mash out and what are the benefits?

You could brew the original recipe posted by BK (extract with cereal mash) with the hops he has listed and come out with a very good beer. I'm just tweaking to start to get an idea of what happens when hops are changed.
Not really sure what raising the temp at the end of the mash does, it was just in the instructions on the partial mash kit I brewed this weekend and I wanted to make sure it wasn't necessary for this.
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Quote:
Originally Posted by Homebrewtastic View Post
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
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