We’ve all fallen for the charm of Spotted Cow, that iconic farmhouse ale from New Glarus Brewing in Wisconsin. Its creamy texture and fruity notes make it a Midwest favorite, but what if we could brew our own version at home? That’s exactly what our Spotted Cow clone recipe offers— a fun way to recreate that elusive taste without leaving your kitchen.
As home brewers ourselves, we’re thrilled to guide you through this approachable process. Whether you’re a brewing newbie or a seasoned pro, this recipe brings the spirit of Wisconsin right to your doorstep, proving that great beer doesn’t have to be hard to come by.
Ingredients
For our Spotted Cow clone recipe, we gather high-quality ingredients that replicate the creamy texture and fruity notes of this iconic Wisconsin farmhouse ale. We’ve organized this list by the order of use in the brewing process, including precise measurements and prep specifics to ensure accuracy and ease for home brewers.
Grains and Base (For Mashing)
- Pilsner malt: 5 pounds (2.27 kg), crushed – We start with this as the base grain for its light, crisp profile that forms the foundation of the beer’s body.
- Flaked barley: 1 pound (0.45 kg), untreated – Added next for its contribution to the creamy mouthfeel; soak briefly in water before mashing to enhance extraction.
- Flaked corn: 1 pound (0.45 kg), milled – This provides the subtle sweetness and creaminess reminiscent of Spotted Cow‘s unique character; incorporate it to mimic the original’s Midwest flair.
Hops (For Boiling)
- Cascade hops: 1 ounce (28 grams), added at 60 minutes – We use these for bittering to introduce citrusy, fruity notes that balance the beer’s flavor.
- Saaz hops: 0.5 ounce (14 grams), added at 15 minutes – Flame out addition for aroma; these impart the earthy, spicy undertones that define a farmhouse ale like Spotted Cow.
Yeast and Additives (For Fermentation)
- Belgian saison yeast: 1 packet (e.g., Wyeast 3724 or equivalent) – We recommend pitching this directly into the cooled wort for its ability to produce the fruity esters and dry finish.
- Filtered water: 5 gallons (18.9 liters), treated for brewing – Use this as the brewing liquid; adjust pH to 5.2-5.5 with brewing salts for optimal fermentation performance.
- Priming sugar: 4 ounces (113 grams) of corn sugar – Added at bottling for carbonation; dissolve in boiled water before mixing to achieve the beer’s signature effervescence.
Equipment Needed
Now that we’ve outlined the ingredients for our Spotted Cow clone recipe, let’s gather the essential equipment to ensure a smooth brewing process. As home brewers ourselves, we recommend starting with reliable, high-quality tools that make replicating this creamy, fruity farmhouse ale straightforward and enjoyable.
To brew effectively, organize your equipment by brewing stage for efficiency. Here’s a detailed list of what you’ll need:
- Brew Kettle: A 5-gallon stainless steel pot for boiling the wort. We rely on this for even heating and durability during the intense boil phase.
- Mash Tun: A 5-gallon cooler with a false bottom or grain bag to handle the mashing process. It allows precise temperature control, which is crucial for extracting flavors from grains like Pilsner malt.
- Fermenter: A 6.5-gallon glass carboy or plastic bucket with an airlock. This is key for maintaining a sterile environment during fermentation with Belgian saison yeast.
- Hydrometer: A tool to measure specific gravity and monitor fermentation progress. Use it to track alcohol content accurately, ensuring your clone matches the original Spotted Cow’s profile.
- Thermometer: A digital probe thermometer for monitoring mash and boil temperatures. We always emphasize keeping it between 148°F and 212°F to achieve the perfect balance of fruity notes.
- Siphon and Tubing: Food-grade plastic siphon with auto-siphon feature for transferring wort and beer without oxidation. This helps preserve the citrusy and earthy hops flavors from Cascade and Saaz.
- Bottling Bucket and Bottles: A 5-gallon bucket with a spigot for priming and bottling, paired with 12-ounce glass bottles. Don’t forget bottle caps and a capper to seal in the carbonation from priming sugar.
- Sanitizer and Cleaning Supplies: Star San or similar no-rinse sanitizer to keep all equipment sterile. In our experience, proper sanitation prevents off-flavors and ensures a clean, refreshing finish.
With this setup, we’re confident you’ll brew a Spotted Cow clone that captures the beer’s beloved creamy texture and Midwest charm right in your kitchen.
Instructions
With our high-quality ingredients and essential equipment ready, we guide you through the brewing process for a Spotted Cow clone that captures its creamy texture and fruity notes. Let’s ensure each step is followed precisely for a successful home brew.
Preparing Ingredients
Before we start brewing, we measure and prepare all ingredients in the order they’ll be used to maintain efficiency and accuracy. Begin by gathering the grains—Pilsner malt (5 pounds, milled for optimal extraction), flaked barley (1 pound, for enhanced mouthfeel), and flaked corn (1 pound, to add subtle sweetness.
Next, prepare the hops—Cascade (1 ounce, for a citrusy aroma) and Saaz (0.5 ounces, for earthy flavors)—ensuring they are fresh and stored in a cool, dark place. We then ready the yeast—Belgian saison yeast (one packet, rehydrated if dry)—and other additives like filtered water (5 gallons total) and priming sugar (5 ounces, for later carbonation). Use a clean workspace and sanitize all tools to prevent contamination, allowing the natural flavors to shine through.
Mashing
We begin mashing by heating 3 gallons of filtered water in the mash tun to 165°F, then carefully add the prepared grains while stirring to avoid clumps. Maintain a steady temperature of 152°F for 60 minutes, allowing enzymes to convert starches into fermentable sugars—you’ll notice a sweet, grainy aroma emerging as the mash develops. After the time elapses, we perform a mash out by raising the temperature to 168°F for 10 minutes to halt enzyme activity, then lautering the sweet wort into the brew kettle for a clear, flavorful base.
Boiling
Once the wort is in the brew kettle, we bring it to a rolling boil and add Cascade hops after 60 minutes of boiling to impart bright citrus notes. Continue boiling for another 15 minutes, then add Saaz hops in the final 5 minutes for subtle earthy undertones—the kitchen will fill with a hoppy, fragrant steam that hints at the beer’s refreshing profile. Boil for a total of 75 minutes, monitoring the volume to reach about 5 gallons, and remove from heat to cool the wort rapidly, ensuring a clean fermentation.
Fermenting
After cooling the wort to 68°F using a sanitized immersion chiller, we transfer it to the fermenter and pitch the rehydrated Belgian saison yeast to kick off fermentation. Seal the fermenter and maintain a temperature between 68°F and 72°F for 7 to 10 days, during which bubbles and a yeasty scent will indicate active fermentation, producing the fruity esters that define Spotted Cow. We monitor the specific gravity daily with a hydrometer—starting around 1.050 and dropping to 1.010—to confirm when fermentation is complete, typically signaled by steady gravity readings.
Bottling
When fermentation finishes, we prepare for bottling by boiling the priming sugar in 1 cup of water, then adding it to the bottling bucket to carbonate the beer naturally. Siphon the fermented wort into bottles, leaving about 1 inch of headspace in each, and cap them securely—aim for 12 ounces per bottle to capture the creamy foam we adore. Store the bottles at 70°F for 2 weeks to condition, allowing the flavors to mature into that signature Midwest charm before chilling and enjoying.
Conclusion
We’ve loved guiding you through crafting your own Spotted Cow clone at home.
It’s rewarding to brew a beer that captures those creamy, fruity vibes we all cherish.
Remember, experimenting with tweaks makes it your signature brew, so grab those ingredients and start your adventure—we can’t wait to hear how yours turns out!
Frequently Asked Questions
What is Spotted Cow beer?
Spotted Cow is a popular farmhouse ale from New Glarus Brewing in Wisconsin, known for its creamy texture and fruity notes. It’s a Midwest favorite with a light, refreshing taste that combines citrusy and earthy flavors, making it perfect for casual enjoyment.
Can I brew a Spotted Cow clone at home?
Yes, you can brew a Spotted Cow clone at home with a simple recipe for beginners and experts. It uses common ingredients and basic equipment, allowing you to replicate its creamy, fruity profile in your kitchen, as guided by experienced home brewers.
What ingredients are needed for the Spotted Cow clone recipe?
The key ingredients include Pilsner malt, flaked barley, and flaked corn for body; Cascade and Saaz hops for citrusy and earthy notes; Belgian saison yeast for fermentation; and additives like filtered water and priming sugar for carbonation. Measure them accurately for the best results.
What equipment is required for brewing the Spotted Cow clone?
You’ll need a brew kettle for boiling, a mash tun for grains, a fermenter for yeast action, a hydrometer and thermometer for monitoring, siphon and tubing for transferring, a bottling bucket and bottles for packaging, and sanitizer to keep everything clean and prevent contamination.
How do I prepare and mash the grains for this recipe?
Start by measuring and milling grains like Pilsner malt, flaked barley, and corn. Heat water to the right temperature (around 150-155°F), add grains, and maintain that heat for 60 minutes to convert starches to sugars. Stir occasionally for even extraction.
What is the fermentation process for the Spotted Cow clone?
After boiling and cooling the wort, add Belgian saison yeast and ferment at 68-72°F for 1-2 weeks. Monitor specific gravity to track progress; once it stabilizes, fermentation is complete. Proper temperature control ensures the fruity, creamy flavors develop fully.
How long does the entire brewing process take?
The full process takes about 4-6 weeks: 1-2 hours for mashing and boiling, 1-2 weeks for fermentation, and 2-4 weeks for bottling and conditioning. Patience is key for the beer to carbonate naturally and achieve its signature taste.