Spotted Cow - Double Batch - Beer Recipe - Brewer's Friend

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Spotted Cow - Double Batch

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.08 gallons
Post Boil Size: 11.83 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: PK
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Friday May 3rd 2019
1.048
1.008
5.1%
17.9
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 50%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 10%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 20%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 10%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 11.95 50%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 15 min 5.93 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
2 tsp Yeast Nutrient Other Boil 15 min.
2 tsp 10% Phosphoric Acid Water Agt Mash 0 min.
4 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 372 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
21 gallons distilled water
1/2 tsp 10 % Phosphoric Acid per 10 gallons in hot liquor
4 tsp Calcium Chloride in mash

Treat 7 gallons of strike water with:
.7 of 1/2 tsp Phosphoric Aid

Heat strike water to 170F. (18F above target mash temp)
(water heater temp reading is generally 5F lower than actual water temp)

Use 6.25 gallons to mash.
Add 4 tsp Calcium Chloride directly to mash at dough-in.

Top up sparge water to 7 gallon mark and treat the new 6.25 gallons with:
.7 of 1/2 tsp Phosphoric Aid

Heat sparge water to 175F.
(water heater temp reading is generally 5F lower than actual water temp)

AND

Heat 7 gallons of distilled water on stove. 5 gallon pot with .5 of 1/2 tsp Phosphoric Acid and 2 gallon pot with .2 of 1/2 tsp Phosphoric Acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Infusion -- 152 °F 60 min
14 gal To reach 13 gal boil volume. Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 9.08 g | 36.3 qt) 9.58 38.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13.08 52.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.83 47.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.83 g | 47.3 qt) 11 44  
Total: 15.83 63.3
Equipment Profile Used: System Default
 
Notes

Pre-cool keezer to 65 degrees.

DRY YEAST REHYDRATION INSTRUCTIONS: Sprinkle the yeast in 120g of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Once wort is in fermenter, place in keezer to chill to 68 degrees. Then oxygenate and pitch yeast.

Set keezer to 62 degrees and ferment for 3 weeks.

Diacetyl rest at 68 degrees for 3 days.

Cold crash at 38 degrees for 3 days.

-----

K-97 batch bubbled until kegging but was ready.

Both batches taste great! K-97 is a little fruitier than US-05. Very similar though. Would try US-04 and US-05 next time to compare.

Transfer to keg and carbonate at 12psi for 10 days.

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  • Last Updated: 2022-02-16 14:37 UTC