Spotted Cow Extract Clone Help / Challenge...Will Donate $25 to HomeBrewTalk

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BilltownBrewingCo

Beer is one of God's greatest gifts to man.
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I would first like to say, that in all the beers I've made, this one has been the easiest to research because of this thread. Bravo.

I want to run something by y'all that I was thinking about... I understand that Kolsch yeast is the consenus, but I have always had issues when using it for my own brewing purposes... the not-lagering but not ale temps are difficult for me to hit, and overall I have just not enjoyed beers I've made with it. My house yeast, however, is one that I can put in anything at nearly any temp and it turns out nails- Omega Labs Voss Kveik. Thoughts on brewing Ninja's recipe with the VK instead of Kolsch?
 

Travis K. Jansen

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It may remind you of that flavor, but I can guarantee you that New Glarus doesn't use orange peel in Spotted Cow.
Yeah, I know they don't but it's the only thing I can think of that matches what my brain is computing.

Where DOES that bubblegum sweetness come from?
 

5SonsBrewing

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Thanks to all who have shared their efforts to date. I've been through 3 recipes before this one. Below is the recipe I used for a Spotted Cowlike Cream Ale that took 1st Place in the 2011 Wis State Fair in the Light Hybrid category. First time I tried Cluster hops and the results were fantastic both in aroma and taste. Thanks to NB for that suggestion.

Ingredients for 5.25 Gal:
------------
4.25 lbs Pilsen Malt - Best (2 Row) (2.0 SRM) 37.0 %
2.5 lbs Pale Malt (2 Row) Rahr US (2.0 SRM) 21.7 %
2 lbs Corn, Flaked (1.3 SRM) 17.4 %
1.5 lbs Barley, Flaked (1.7 SRM) 13.0 %
12.0 oz Munich II (Weyermann) (8.5 SRM) 6.5 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) 4.3 %
0.60 oz Cluster [7.20 %] - Boil 45.0 min 12.8 IBUs
0.25 oz Cluster [7.20 %] - Boil 15.0 min 2.9 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565)
1/4 Whirlock Tab

This really turned out to be an extremely clear and tasty beer, frothy white head, good lacing..

90 Min Boil
Mashed at 154 OG: 1.055 FG: 1.018
Fermented at 60-62F for 4 weeks
Kegged and carbonated at 8-9 PSI at 36F for 2 weeks
Bottled a 12 Pack from the carbonated keg using a Beergun

Just finishing up the keg of this now and going to miss it. I'm going to be brewing this again soon.

:mug:
Hello, I brewed this from your post 10 years ago!!!! :p I brewed it about 6 weeks back and it came out pretty good. The head doesn't stick around on mine. Not sure what I did wrong, but my OG was 1.052 and FG 1.008. Final pH is 4.11. I smell a bit of 'funk' in the glass not sure if this is typical of a Kolsch Yeast, but it doesn't come through in the taste at all... it's refreshing more like a 'better' budweiser, I taste a bit of sourness to mine (maybe the pH at 4.11 was too low?), not sweetness as many have described a cream ale... but this is the first cream ale that I've ever had and I brewed it myself so I have nothing to compare it to.

Here is my process: Brewfather
 
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