New Glarus Spotted Cow 
All Grain Recipe
Submitted By: brownshk12 (Shared)
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| Brewer: Doug | |
| Batch Size: 6.08 gal | Style: Cream Ale ( 6A) |
| Boil Size: 6.82 gal | Style Guide: BJCP 2008 |
| Color: 4.8 SRM | Equipment: Doug |
| Bitterness: 18.8 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Single Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.68 gal |
Ale - 4 Medium/Pale (Weizen, wit, cream ale, blonde, Kölsch) |
Water |
1 |
| 3.06 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 2.30 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.30 g |
Salt (Mash 60 min) |
Misc |
4 |
| 1.16 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 5 lbs 7.70 oz |
Pale Malt, 2 row (Gambrinus) (2.0 SRM) |
Grain |
6 |
| 2 lbs 3.16 oz |
Pilsner (2 Row) Canada (1.0 SRM) |
Grain |
7 |
| 1 lbs 14.91 oz |
Corn, Meal (1.3 SRM) |
Grain |
8 |
| 8.89 oz |
Barley, Flaked (1.7 SRM) |
Grain |
9 |
| 8.89 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
10 |
| 8.89 oz |
Munich Light 10L (Gambrinus) (11.0 SRM) |
Grain |
11 |
| 0.55 oz |
Saaz [4.5%] - Boil 60 min |
Hops |
12 |
| 0.38 oz |
Northern Brewer [8.6%] - Boil 60 min |
Hops |
13 |
| 1.10 tsp |
Irish Moss (Boil 10 min) |
Misc |
14 |
| 0.45 oz |
Saaz [4.5%] - Boil 2 min |
Hops |
15 |
| 1.0 pkgs |
Kolsch Yeast (Wyeast Labs #2565) |
Yeast |
16 |
Taste Notes
v2: Pleasant, crisp mouthfeel. Light tasting with just a hint of maltiness and dominant, dry bitterness. Aftertaste mellows to allow a slightly sweet, slightly corny flavour.bhgNotes
- v2 has different mineral salt additions per my new spreadsheet
- This vesion is based on: http://www.homebrewtalk.com/f12/spotted-cow-extract-clone-help-challenge-will-donate-25-homebrewtalk-80344/index7.html#post3035536
- Per John Palmer's "80 Styles" mashed at 149F and the pH without acid was perfect at 5.25. First time it was all perfect temp and pH. Difference was in setting grain temp to 68F which increased water temp and mash temp calc
- pH final runnings ended up at 5.4 and OG of the batch is 1.051This Recipe Has Not Been Rated
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