roblanderson
Well-Known Member
- Joined
- Mar 17, 2013
- Messages
- 49
- Reaction score
- 3
Brewed a Spotted Cow clone attempt based on some of the ideas in this thread. Here is the recipe I ended up with (5.25 gal):
7 lbs Pale Malt (2 Row) US (2.0 SRM) 75.7 %
12.0 oz Corn, Flaked (1.3 SRM) 8.1 %
8.0 oz Barley, Flaked (1.7 SRM) 5.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 5.4 %
8.0 oz Munich Malt (9.0 SRM) 5.4 %
0.50 oz Northern Brewer [7.20 %] - Boil 60.0 min 14.1 IBUs
0.25 oz Saaz [2.80 %] - Boil 30.0 min 2.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
Mashed at 152 for 60 minutes
OG was 1.047
Fermented in a temp controlled freezer. Started at 65 degrees and let is rise to 68 after a week. 2.5 weeks in primary, cold crashed for 2 days and then moved to a keg and force carbed.
FG was 1.015
Overall it is very good, but slightly too full-bodied and the FG is higher than I was expecting. I haven't had the Spotted Cow in months, so I can't compare it to the original.
Next time I'll either increase the Munich or sub in some Vienna to boost the malt flavor a bit. I'll also lower the mash temp to increase fermentability.
Thanks to all in this thread for your efforts to clone this brew!
7 lbs Pale Malt (2 Row) US (2.0 SRM) 75.7 %
12.0 oz Corn, Flaked (1.3 SRM) 8.1 %
8.0 oz Barley, Flaked (1.7 SRM) 5.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 5.4 %
8.0 oz Munich Malt (9.0 SRM) 5.4 %
0.50 oz Northern Brewer [7.20 %] - Boil 60.0 min 14.1 IBUs
0.25 oz Saaz [2.80 %] - Boil 30.0 min 2.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
Mashed at 152 for 60 minutes
OG was 1.047
Fermented in a temp controlled freezer. Started at 65 degrees and let is rise to 68 after a week. 2.5 weeks in primary, cold crashed for 2 days and then moved to a keg and force carbed.
FG was 1.015
Overall it is very good, but slightly too full-bodied and the FG is higher than I was expecting. I haven't had the Spotted Cow in months, so I can't compare it to the original.
Next time I'll either increase the Munich or sub in some Vienna to boost the malt flavor a bit. I'll also lower the mash temp to increase fermentability.
Thanks to all in this thread for your efforts to clone this brew!