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Da Spotted Cow
Cream Ale • All Grain • 5 gal
new glarus spotted cow recipe
January 15, 2010 pm 04:58pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 6 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.25 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 0.25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.75 oz
Cascade - 4.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Saaz - 5.0 AA% whole; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 5.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.006 - 1.012 | |
| Color: | 6.3 SRM | 2.5 - 5 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.6% | |
| Bitterness: | 17.1 IBU | 15 - 20 | |
Discussion
very good beer, will make again
2010-04-24 2:33pm
This beer turned out to be quite good. It was a medium body beer and quite refreshing. It carried a very nice head and the touch of spicy Sazz hops worked well with the corn and other malts in the aroma. I am not sure how exactly it compared with the Spotted Cow because my supply was all dried up before this beer was made. Either way it is worth making again but maybe with a little less body by lowering the mash temp to around 150 and cut down on the carapils a bit. I made the corn grits by taking 1 lb. of cracked corn and enough water in a pot to make like a corn meal and put it in the oven at the lowest temp (180F) for around 1 hour and then added it the mash. This breaks down the corn and extracts the starches. I brought the beer to a pig butchering where the guys mostly drink AB products and they loved it!
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