i noticed it isnt a verry active ferment on mine at least nothing like doing wine or other alcohols ive done before should i ferment with a brewbelt on it maybe to kick it in the butt and get it moving along?
at 1.007 now you think ferment should be about done enough to transfer to secondary?
going to try this 1 today. My hops are 6.5 percent German traditions though. Will see how it turns out thanks.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
dawgmatic said:ok here's what I did
04/19/2012
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
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
There's a couple versions throughout the thread---
I made this one several weeks ago:
http://hopville.com/recipe/1670311
Scottie61 said:I've been pretty impatient with this brew, and I had to try one of my bottles last night. Carbonation is coming along, but not all the way there yet as it's only four days in the bottle.
The DMS/corn flavor is there, but not bad, and it's overall pretty good. I have to keep in mind though, I've never tasted DMS before, so I don't know for sure if that's what I'm tasting. I think I'm gonna brew this again soon, maybe even this weekend, and use a harder boil for a full 90 minutes to see if that makes a difference. I was doing a direct comparison to a Spotted Cow, too.
Scott
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