Ian's Spotted Cow Cream Ale Clone 
All Grain Recipe
Submitted By: icdibble (Shared)
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| Brewer: Ian Dibble | |
| Batch Size: 5.50 gal | Style: Cream Ale ( 1C) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2015 |
| Color: 4.4 SRM | Equipment: Grainfather G30 110V USA |
| Bitterness: 16.7 IBUs | Boil Time: 90 min |
| Est OG: 1.053 (13.2° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Single Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.66 gal |
Reverse Osmosis |
Water |
1 |
| 2.53 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.01 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.63 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.25 g |
Salt (Mash 60 min) |
Misc |
5 |
| 8 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
6 |
| 1 lbs |
Corn, Flaked (1.3 SRM) |
Grain |
7 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
8 |
| 8.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
9 |
| 1.44 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 1.14 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
11 |
| 0.93 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 0.14 g |
Salt (Sparge 60 min) |
Misc |
13 |
| 0.40 oz |
Cluster [9.0%] - Boil 60 min |
Hops |
14 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
15 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
16 |
| 1.00 oz |
Saaz [3.0%] - Boil 5 min |
Hops |
17 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
18 |
Notes
Original Recipe brewed on June 2, 2019 Scored 40/50 points at 2019 Commander Saaz Competition.
GRAIN BILL:
5.5 # Pale Malt (US 2 Row)
3.5 # Pilsner (German)
1.25# Flaked Corn
0.5 # Flaked Barley
0.5 # Crystal 10L
0.5 # Munich 10L
HOPS:
0.55 oz. Cluster 6.3AA @ 60 min
1.0 oz. Saaz 2.8AA @10 min
WATER:
9.31gal Silver Springs Publix Spring Water
1Tbsp 5.2 Ph Stabilizer added to Mash 60 min
5 tsp added at 10 minutes
1 whirlflock tablet added at 10 minutes
YEAST:
WLP080 Cream Ale Blend (pitched at 60F and free rise to 64F for first 5 days, then warmed by 1F until up to 68F to finish off. OG: 1.048 FG: 1.009 = 5.1%abv
***Single Infusion Light Body Batch Sparge Mash 60 min @ 150F and did a 75 minute boilThis Recipe Has Not Been Rated
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