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Old 04-28-2010, 06:36 PM   #31
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Excellent, I may give this one a shot this weekend. Been looking for a couple months for this recipe.

Thanks.



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Old 04-29-2010, 07:08 PM   #32
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Boerderij, can you post your AG version or is your AG version what Matt posted?



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Old 04-29-2010, 07:21 PM   #33
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Gladly. Again, I haven't brewed these yet.

Quote:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Spotted Cow
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 5.02 gal
Estimated OG: 1.049 SG
Estimated Color: 4.2 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5 lbs 3.2 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 63.41 %
1 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 12.20 %
1 lbs Corn, Flaked (1.3 SRM) Grain 12.20 %
16.0 oz Munich 10L (Briess) (10.0 SRM) Grain 12.20 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 18.2 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 8.20 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Sacc rest Add 12.30 qt of water at 161.7 F 152.0 F
Again this is for a 4g batch, use the scale function to up it to 5g.
File Type: bsm Spotted_Cow_AG.bsm (11.5 KB, 105 views)
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Old 04-30-2010, 02:17 AM   #34
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Thanks for the AG recipe. I am waiting to hear from you on how this turned out.

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Old 05-03-2010, 02:17 PM   #35
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Boerderij thanks for the partial mash recipe! I brewed it Saturday so now looking forward to the first tasting! I'll let you know how it turns out.

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Old 05-05-2010, 10:17 PM   #36
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I will be following this closely... just came back from Milwaukee and brought 2 cases of the cow back with me. My friends love it, but getting it shipped here would be a PITA.

BK - ur the man, and were right, the NB store on Greenfield is pretty sweet. I spent a good chunk of time in there last Saturday looking around for stuff to blow my GC on.

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Old 05-14-2010, 03:57 PM   #37
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So, i am going to brew this this weekend.

How critical is the cold crashing? And, once it drops to 32, do I take it out and let it set the remaining 2 weeks (secondary)

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Old 05-14-2010, 05:04 PM   #38
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The cold crashing just speeds up the clearing. It isn't totally necessary. If you have fridge space, drop it to 32 and leave it there for a couple days at least. Then rack, bottle, whatever. You cold crash after fermentation to drop all the yeast and anything else in suspension, including proteins and other hazes.

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Old 05-14-2010, 05:55 PM   #39
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So out of curiosity... the beer is cloudy out of the bottle. Is cold crashing really needed?

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Old 05-14-2010, 05:57 PM   #40
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Or with the corn and such... is it 'extra' cloudy without cold crashing?



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