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Spotted Clown (New Glarus Spotted Cow clone)

178 calories 19 carbs
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: stikks 1-10-2013

Calories: 178 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Monday January 9th 2012
Brew Log History

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Amount Fermentable PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 50%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 16.7%
1.25 lb Flaked Corn1.25 lb Flaked Corn 40 0.5 10.4%
1.75 lb Flaked Barley1.75 lb Flaked Barley 32 2.2 14.6%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 4.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.2%
12 lb Total      
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Cascade0.5 oz Cascade Hops Pellet 6.7 Boil 60 min 12.67 33.3%
0.5 oz german select0.5 oz german select Hops Pellet 5.8 Boil 20 min 6.64 33.3%
0.5 oz Willamette0.5 oz Willamette Hops Pellet 5.2 Boil 5 min 1.96 33.3%
Mash Guidelines
Amount Description Type Temp Time
16 qt rest at 152 Infusion 170 °F 60 min
8 qt rest at 168 - mashout Infusion 212 °F 15 min
18 qt to volume - 7.5 gallons Fly Sparge 175 °F 45 min
Starting Mash Thickness: 1.4 qt/lb
Other Ingredients
Amount Name Type Use Time
1 each whirlfloc Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
Wyeast - Kölsch 2565
Attenuation (avg):
Optimum Temp:
56 - 70 °F
Yeast Pitch Rate and Starter Calculator
Method: corn sugar       Amount: 4.2 oz      
Target Water Profile
bottled spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
bottled spring water
Mash Chemistry and Brewing Water Calculator

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

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


Last Updated and Sharing
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  • Last Updated: 2018-08-01 00:25 UTC
Discussion about this recipe:
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System Account 01/05/2015 at 04:58pm
How long do you keep in the primary. Do you use a secondary? I'm at 1.010 should I bottle?

stikks 02/19/2015 at 06:17pm
sorry I missed your question, I was in florida for a month.At 1.01 I would bottle for 2 weeks and it should be good.

jahnkeuxo 12/08/2015 at 04:42am
Thinking about trying this in a BIAB 2.5 gallon batch once I have a free carboy. I live in WI so I can get it everywhere, but I'd like to see how close I can get. Have you ever tried the recipe with yeast cultured from the bottle?

stikks 12/09/2015 at 08:58pm

stikks 12/09/2015 at 09:05pm
Thanks for the question,I`m not sure the yeast in the bottles is the fermenting yeast or just bottling yeast,I am am pretty sure they use a Kolsch yeast though,Good luck if you try it.I would use WLP 029 if you have no luck with a bottle culture.This recipe does come close to the original.Be sure to use domestic hops,it makes a difference.


Clynt 04/24/2016 at 10:27pm
When you used mt hood did you substitute it for the german select? You commented that it is better with domestic hops. What is quantity and time of boil for the best version?

Clynt 04/24/2016 at 10:27pm
When you used mt hood did you substitute it for the german select? You commented that it is better with domestic hops. What is quantity and time of boil for the best version?

stikks 04/29/2016 at 01:43am
Clynt,Thanks for the question.The sub on the Mt hood hops is The same boil time and same amount.I`ve since moved to Florida but lived near New Glarus for 30+ years and have tried to emulate this brew for years.The yeast has always been hush hush but I`m sure its WLP 029 , I think 2565 is cleaner and ferments at lower temp.I`m also sure they use domestic hops.The german select was a crap shoot when I was learning the recipe.Stick with domestic hops,the taste is closer to the original in my opinion and I think Dan uses domestic hops but don`t quote me.Good luck with the recipe.Its as close as I could get to The "SPOTTED COW"


stikks 07/30/2017 at 08:21pm
4 of 5

MaltyMind 06/24/2018 at 07:02pm
I brewed this yesterday. What's really weird is how dark it turned out. It is easily as dark as your typical amber ale. Did anyone else's turn out this way?

stikks 06/29/2018 at 01:50pm
Thanks for the comment Malty man.It should be a medium straw color.Maybe the munich caused the
dark color.Let us know how it turns out when done fermenting.Before bottling I`m sure it will lighten up.


KeithJ60 07/31/2018 at 03:36pm
5 of 5

MaltyMind 08/01/2018 at 12:25am
5 of 5

After bottling the beer the color is a beautiful golden medium straw as it was intended. I used Cascade for the bittering, Mt Hood for flavor and aroma additions. I used Wyeast 2565 yeast with a 2 liter starter and left it in primary for three weeks at 65-68° F. I bottle conditioned with Briess Golden Light DME. This beer is really darn good, and I must say that it is really close to my beloved Spotted Cow Farmhouse Ale. I am not even close to Wisconsin and do not have one to check side by side but this sure is a great representation of the real deal. Thank you very much stikks, I will definitely brew again.

Highlands Corner 05/03/2019 at 05:06am
You put bottled spring water in the water profile. Do you add any salts for your mash? We have really hard water in Utah, so thinking about getting the filtered stuff from the store. Looking forward to making my own batch of nostalgia. :)

Ryan.G 12/16/2019 at 06:47pm
I am looking to BIAB this recipe this weekend. I am seeing your full mash/sparge is 2 hours? Maybe I am reading this incorrect but just trying to get an idea with how long I should mashing with BIAB. Cheers!

Ryan.G 12/16/2019 at 06:48pm
I am looking to BIAB this recipe this weekend. I am seeing your full mash/sparge is 2 hours? Maybe I am reading this incorrect but just trying to get an idea with how long I should mashing with BIAB. Cheers!

stikks 12/16/2019 at 08:43pm
Thanks for the ? Ryan.I really cant say as far as BIAB goes,I have never used that method of brewing,The 2 hour window is for mash and fly sparge.You could cut the time down if you batch sparge by a half an hour or so.Let me know how the BIAB turns out Thanks again.


Charliebrew 02/16/2020 at 10:29pm
New to this site. Can someone explain the mash table to me please.?
I have done a full grain and a handful of extracts but necer seen a table like that...

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