Travis K. Jansen
Well-Known Member
Hey folks,
I recently brewed up a batch of a Spotted Cow clone I got from someone in my group. It turned out pretty great, but it needs some tweaks. First, the recipe, then I'll follow with what needs tweaking and hopefully you all can help with how to accomplish that.
1 oz Cascade (60-min)
.5 oz Hallertauer (30-min)
.5 oz Willamette (5-min)
German Ale/Kolsch (White Labs #WLP029)
8 oz. Cara-Pils/Dextrine Malt
8 oz. Caramel Malt - 10L (Briess)
1 lbs 4 oz. Flaked Corn (Flaked Maize from NB)
1 lbs 12 oz. Flaked Barley (Briess)
2 lbs Munich 10L (Briess) - German munich was all they had at NB
6 lbs Pale Ale Malt 2-row (Briess 2-row malt)
Using Beersmith, I used the BIAB Medium Body which basically says to mash at 152 for 75 minutes.
It tastes really good, but we did a taste test last night with the real Spotted Cow and I want to tyr and get it closer to that. First, my wife indicated the clone tasted heavier than SC, so I'm guessing I need to mash at lower temperature for longer? (Beersmith says light body would move it to 148 for 90 minutes).
Furthermore, the clone had just a small bit of bite, and was not as sweet as the original SC. I'm wondering how I can tweak the recipe to reduce that bite (less hops?) and add a tad bit of sweetness.
Lastly, it was indicated that the original SC had a cleaner taste than the clone. I'm hoping to make this my haus beer, so any tips you can provide are appreciated!
I recently brewed up a batch of a Spotted Cow clone I got from someone in my group. It turned out pretty great, but it needs some tweaks. First, the recipe, then I'll follow with what needs tweaking and hopefully you all can help with how to accomplish that.
1 oz Cascade (60-min)
.5 oz Hallertauer (30-min)
.5 oz Willamette (5-min)
German Ale/Kolsch (White Labs #WLP029)
8 oz. Cara-Pils/Dextrine Malt
8 oz. Caramel Malt - 10L (Briess)
1 lbs 4 oz. Flaked Corn (Flaked Maize from NB)
1 lbs 12 oz. Flaked Barley (Briess)
2 lbs Munich 10L (Briess) - German munich was all they had at NB
6 lbs Pale Ale Malt 2-row (Briess 2-row malt)
Using Beersmith, I used the BIAB Medium Body which basically says to mash at 152 for 75 minutes.
It tastes really good, but we did a taste test last night with the real Spotted Cow and I want to tyr and get it closer to that. First, my wife indicated the clone tasted heavier than SC, so I'm guessing I need to mash at lower temperature for longer? (Beersmith says light body would move it to 148 for 90 minutes).
Furthermore, the clone had just a small bit of bite, and was not as sweet as the original SC. I'm wondering how I can tweak the recipe to reduce that bite (less hops?) and add a tad bit of sweetness.
Lastly, it was indicated that the original SC had a cleaner taste than the clone. I'm hoping to make this my haus beer, so any tips you can provide are appreciated!