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Old 05-25-2012, 12:11 PM   #291
Feb 2010
Minneapolis, Minnesota
Posts: 341
Liked 4 Times on 3 Posts

The first PM recipe that I did was the best of them all... I stopped brewing it because a) I got sick of it and b) each time I brewed it got farther and farther away from the real thing. Even my PM was far off but I kind of preferred it, as did all my friends. I was just never able to duplicate it.

If I were to brew again I'd use someone's recipe from these later posts... As far as crystal, I can't really speak to it. Been way too long. I don't recall it doing much for the sweetness though. Aside from my recipe being sweeter then the real deal.

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Old 05-29-2012, 10:52 AM   #292
Dec 2010
Bloomington In., Indiana
Posts: 538
Liked 36 Times on 12 Posts

I entered brewninjas recipe in my first homedrew contest and scored a 36.5 .... I was pleased with that ... one note said perfect example of the style ... I will be in Wisconsin next week for some real sc and ill do a side by side ... cheers cow lovers

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Old 07-01-2012, 06:55 PM   #293
Jul 2010
, East Wisconsin
Posts: 12

Love how the thread is still alive and well. I went ahead and finally had time to brew my clone of Spotted Cow. This was also my first go at it using BIAB and I;d have to say it was a great experience. Let me know what you think of the recipe. I'll let you know how it turns out once it is ready!

Some things I noticed when brewing it: I didn't need to get the strike water that high, the grains only dropped the temp a degree or two. I will also use 9 gallons of water to start next time since I didn't get 5.5 gallons in the primary. My efficiency was low, I believe it was 63% so there are two things I'll do next time: I'll double crush the grains and I will do a 10 minute mash out at 170.

Brew Method: BIAB
Style Name: Cream Ale
Boil Time: 75 min
Batch Size: 5.5 gallons
Boil Size: 8.5 gallons
Efficiency: 75%

Original Gravity: 1.048
Final Gravity: 1.012
ABV (standard): 4.7%
IBU (tinseth): 18.61
SRM (morey): 4.02

4 lb - Pale 2-Row (42.1%)
1.75 lb - Flaked Corn (18.4%)
0.75 lb - Flaked Barley (7.9%)
0.5 lb - Munich - Light 10L (5.3%)
2 lb - Pilsner (21.1%)
0.5 lb - Caramel / Crystal 10L (5.3%)

0.5 oz - Northern Brewer (AA 7.8) for 60 min, Type: Pellet, Use: Boil
0.5 oz - Saaz (AA 3.5) for 10 min, Type: Pellet, Use: Boil

1) Temp: 162 F, Time: 0 min, Amount: 32 qt, Strike Temp
2) Infusion, Temp: 154 F, Time: 75 min, Amount: 32 qt, Mash temp

0.5 oz - Irish Moss, Time: 10 min, Type: Fining, Use: Boil

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Old 11-10-2012, 02:26 AM   #294
Feb 2010
New Berlin, Wisconsin
Posts: 457
Liked 8 Times on 8 Posts

It has been eight weeks since the last time that I brewed brewninja's recipe with the best results so far. The biggest thing that I have learned over the last year or so is that I must pay attention to my water to control mash pH and to remove chloramine. That has resulted in a marked improvement in my beer quality which is showing up in this recipe. I'm comfortable now making comments and suggestions.

I ended up with about 19 IBU's and a 1.049 wort. This is too bitter for the style and the malt flavor was lost.
The 20 min Saz appears to be out of place. I don't pick up any hop flavor in Spotted Cow and there is a touch of grassiness in the finish of my beer. I'll shoot for 16-17 IBU total bitterness the next time and reduce or eliminate the 20 min addition.

The first thing I need to do is not over-carbonate, that'll be an easy fix.

To bring out more maltiness, I plan to switch the 4 ounce C20L to an 8 ounce C10L. I'll leave the rest of the recipe alone for the time being.

I used 50/50 RO to dechlorinated Milwaukee tap water with about 50 ppm Ca and a 1.50:1 CL:SO4 ratio. I'm going to up the RO percentage and also bring the Ca to upwards of 100 ppm w/o adding any additional SO4. This should increase the Cl:SO4 ratio and hopefully smooth out the flavor a bit more.

I have a few more beer in front of this again, but I'll shoot for having a batch ready as we come out of winter hibernation in WI.
Brewing: Amber Ale, Dunkel
Drinking: Sour Brown, Schlitz...
On Deck: Berliner Weisse, Spotted Cow Clone, CAP...
2016 Gallons Brewed: 10 :(
Gallons Brewed '11-'15: 319

arcticz1 Likes This 
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Old 11-10-2012, 08:46 PM   #295
Dec 2011
Madison, WI
Posts: 821
Liked 19 Times on 19 Posts

Originally Posted by eanmcnulty View Post
I have made six versions of Spotted Cow, and that is a lot for, because I am not really a fan. My friends are, and it was a challenge to try to make it as close as I could. Well, this version is my third, and I think it was the best. Unfortunately I don't remember if it was the closest to Spotted Cow, but it was really tasty.

We differ in our amounts of Crystal 20, Munich, and Flaked Barley. Also, I just used all 2-row for base malt. I think you will get more hop character from the 10 min of .5oz Saaz than I did. I don't think there will be a lot of difference between Hallertauer and Northern Brewer. Let us know how it turns out.

Spotted Cow Clone
Style: Cream Ale
TYPE: All Grain
Boil Size: 3.14 gal
Post Boil Volume: 2.86 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.050 SG
Estimated Color: 4.8 SRM
Estimated IBU: 15.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 60 Minutes

3.50 lb Pale 2 Row US (2.0 SRM) 65.4%
1.00 lb Corn, Flaked (1.3 SRM) 18.7%
0.50 lb Munich Malt (9.0 SRM) 9.3%
0.25 lb Barley, Flaked (1.7 SRM) 4.7%
0.10 lb Crystal Malt 20L (20.0 SRM) 1.9%
0.75 oz Hallertauer Hersbrucker [2.40%] Boil 60 min 13.1 IBUs
0.25 ts Irish Moss Boil 15.0 mins)
0.25 oz Saaz [6.80%] Boil 5.0 min 2.5 IBUs
1.0 pkg Kolsch Yeast Wyeast Labs #2565

No Sparge Mash - Mash In - Add 16.16 qt of water at 160.9 F - 154.0 F for 60 min
going to try this 1 today. My hops are 6.5 percent German traditions though. Will see how it turns out thanks.
My YouTube Channel:

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Old 11-11-2012, 10:52 PM   #296
Oct 2011
Milwaukee, WI
Posts: 153
Liked 8 Times on 7 Posts

Well from what I've read so far is that there's no extract recipe to get a good clone of SC, but PM is feasible if you have a good supply of pots. I haven't had a SC in years and I'm glad I stumbled upon this thread. This is definitely going to be my first batch when I'm finally settled here in FL.

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Old 11-13-2012, 02:35 AM   #297
Oct 2011
Milwaukee, WI
Posts: 153
Liked 8 Times on 7 Posts

Here's a PM recipe I made thats more on the extract side so there's very little grain malt. I have 3 hop additions (60, 30, 5) with a 5 min to get more aroma in there since Beerninja said there clone didn't have much of an aroma. Please take a look as I'm a type of Brewer that just throws stuff together and call it beer. Comments would be welcomed.

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Old 12-19-2012, 09:27 PM   #298
Nov 2012
Peoples Socialist Republic of Chicago
Posts: 49
Liked 5 Times on 2 Posts

I modified the batch a little then brewed up a batch today. The small change I made was whats written on the SC label. I used 6 Row malt instead of the 2 row.

Here's what I have.

Spotted Ninja Cow
Style: Cream Ale
TYPE: All Grain
Boil Size: 7.5 gal
Post Boil Volume: 5.5 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5.0gal
Estimated OG: 1.055 SG
Estimated Color: 4.2 SRM
Estimated IBU: 15.5 IBUs
Brewhouse Efficiency: 81.6 %
Est Mash Efficiency: 87.6 %
Boil Time: 90 Minutes
5 lb Pale 6 Row US (2.0 SRM) 48.8%
2 lb Belgian Pilsner (2.0 SRM) 19.5%
1.75 lb Corn, Flaked (1.7 SRM) 17.1%
0.50 lb Munich Malt (9.0 SRM) 4.9%
0.50 lb Barley, Flaked (1.7 SRM) 4.9%
0.50 lb Crystal Malt 20L (20.0 SRM) 4.9%
0.50 oz Northern Brewer (8.5%) Boil 60 min 13.1 IBUs
0.50 oz Saaz [4.0%] Boil 30 min 4.8 IBUs
1.00 Whirlfloc tablet
1.0 pkg Kolsch Yeast Wyeast Labs #2565

No Sparge Mash - Mash In - Add 7.5gals of water at 160 F - 154.0 F for 90 min
On Deck: Research in progress....
Primary: Standard house ale
Primary: Standard house ale
Kegged: Motueka hopped saison.

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Old 12-20-2012, 10:08 AM   #299
TrainSafe's Avatar
Mar 2011
Appleton, WI
Posts: 808
Liked 70 Times on 47 Posts

Let is know how it turns out

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Old 12-28-2012, 01:50 AM   #300
Feb 2012
Quad Cities
Posts: 1,257
Liked 390 Times on 255 Posts

Originally Posted by dawgmatic
ok here's what I did


5 lb 2 Row
1.5 lb Flaked Maize
1.5 lb Vienna
1 lb Flaked Barley
1 lb Crystal 10L

2.3 oz Hersbrucker (2.6% AA) 60 minutes ===> I intended 2 oz but it was all I had left so I just went with it
0.5 oz Saaz (3% AA) 5 minutes
irish moss added with 15 minutes left
estimated IBU: 18.5

Wyeast Kolsch with 1 liter starter

Mashed at 152 degrees with 4 gallons
Sparged with 4.5 gallons 168 degree

90 minute boil with a little added water at the end to get a batch size of 5.5 gallons.
estimated og 1.050
measured 1.050

It was chilly during this week so I just put it near the window with a wet tshirt on it. It was at 60 for the first couple days. So I closed the window and it raised to 64 over the next 7 days. The 10th day I took a gravity reading and it was at 1.006. A little drier than I wanted it to get but oh well. I cold crashed it and racked it into the keg the next day. This was 15 days ago.

Now that I can taste them side by side I think I have to go with the opinions of the others who have attempted; I like mine better.
that being said, they are very close. They are both crisp and have that fruity tang right up front. My brew has a little more spice to it, and I do have to say that mine tastes a bit grassy at the end, which I suspect could be remedied by using little less sazz(or by using hallertauer instead of hersbrucker, which I now realize lends grassy flavors as well). They are almost identical bitterness wise, but I would still say that mine is a little bit stronger, so I could probably reduce the hersbrucker to 2 oz, to aim for 16 IBUs compared to the 18.5 I got. Mine is darker, but not by much. Mine is also cloudier, which is unusual given how clear my ales have been lately. This leads me to wonder if the flaked barley is to blame, as I have heard others tell about its potential for cloudiness.

If I were to attempt this again I would reduce the barley to half a pound, and probably use a bit less saaz adding it at flameout instead of 5 min(or just use hallertauer instead of hersbrucker). Mash at 154 to 156 for a higher FG, aim for 16-17 IBUs, and I probably wouldn't do anything about the crystal cause I like it looking darker anyways.

BTW they both are a bit clearer than they are in the pic
I'll be brewing this tomorrow, per your suggestion I'm swapping hersbrucker for hallterauer.

Stir plate is spinning away, looking forward to brew day
A designer knows he has achieved perfection not when there is nothing left to add, but when there is nothing left to take away.
-Antoine de Saint-Exupery


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