Dotted Sow

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