pitch 1600 ml starter at 68 degrees
Mash in the 152 to 154 range for a bit
of body.You do not want the beer to thin.
Ive made this brew 6 times.Last batch<br />
was Mar 6 2014.If you have ever tried this<br />
brew from wisconsin,(New Glarus) brewery<br />
this recipe comes close to what <br />
Spotted Cow is all about.They claim it<br />
is a Farmhouse Ale but do not use Saison yeast.<br />
<br />
After extensive research this is what I<br />
I came up with for a recipe.The are <br />
secretive about the yeast they use,but<br />
the consensus is,it is a Kolsch yeast<br />
either Wyeast 2565 or WLP 029 and I <br />
think it is 029.My preference is 2565.<br />
Wyeast 2565 is my house yeast.<br />
<br />
Ferment at 58-60 degrees with Wyeast 2565<br />
or 62-65 with WLP 029<br />
<br />
Ive had good compliments on this brew
from others.I live on the Wisconsin
border and they dont sell it in Illinois,<br />
for some reason they will not ship it to<br />
this state.Will update as needed but for<br />
now this recipe is a pretty solid clone.<br />
<br />
I made 11 gals (2 batches) in march 2014<br />
I cant keep it in the house fast enough.<br />
SWMBO and her friends love it.With the<br />
temps soaring in Chicago this is a great<br />
brew for summer.From kettle to glass is<br />
about 5 weeks so turnover is quick.<br />
Good luck if you try it,shouldnt be
disappointed.
Made batch 7 (5 gal) on 6-14-14 and used
Mt.Hood for flavoring (.5) and aroma (.5)
I think the domestic hops are closer to
the original flavor. -enjoy-
Made batch #8 2-28-2015 no changes should be ready to drink mid April
Cheers
