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Da Spotted Cow

Da Spotted Cow

Cream Ale • All Grain • 5 gal


new glarus spotted cow recipe

January 15, 2010 at 04:58pm

4.0/5.0 1 rating

Ingredients (All Grain5 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


    Spicy with citrus notes. Slightly grapefruity.

  • 0.5 oz Saaz - 5.0 AA% whole; boiled 10 min


    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


    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



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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