Apparently my dad likes my beer enough that he wants to share it with his friends. He has requested a beer for his golfing league. Therefore, Dank Brewing is now officially taking special orders. Have a party or special event and I'm invited, let me know at least 4 weeks in advance and you might have a tasty home made beverage to serve to your guests.
Golfing Beer for my Pops
(Suggestions for the name, please.)
1. Kick, Push - Winter Rules Ale
2. A Foolish Pleasure, Whateva - Big Papa Ale
3. True Playa - Big Papa Ale
4. Flag-y, Hole-y - Cream of the Crop Ale
5. Lone Wolf Ale
6. Gungala, Gungala, which is nice - Cream Ale
In an effort to work up the perfect pint for my dad and his golfing buddies, I'm going to make a nice light drinking ale. I was thinking Bier de Garde, Saison, Kolsch, or maybe a Cream ale.
Who knows what it will be, but just for shit's and giggles, I'm going to attempt a clone of the Wisconsin favorite, Spotted Cow. It's a very easy drinking beer for the summer, and I'm hoping to come up with something close, but not quite as sweet.
For the longest time I thought that Spotted Cow was a New Glarus, WI brewers take on a Saison (Belgian Farmhouse Ale). While that may be in part true, I think that it's closer to an American Cream ale (Lawnmower Beer). I think I'll try this recipe with a few different yeasts. The first one will be a Kolsch because I've heard through the hop bine that Dan Carey uses Kolsch yeast for the Cow. I'll also try a German Wheat yeast fermented at around 62 degrees to reduce some of the banana-y flavors, and then I'll also try it with my favorite type of yeast, French Saison, fermented at high temps around 75+ degrees.
Here is my recipe. If your a recipe wizard, please give feedback and thoughts. I'll keep you updated as to the finished product.
5.5 lb Rahr 2-row
1.5 lb Flaked Corn
.5 lb Flaked Barley
1 lb Crystal 20
1 oz Northern Brewer (45 minutes)
.5 oz Saaz (10 minutes) (I used 1oz)
WLP029 Kolsch Yeast
Tasting Notes: This beer had a little bit of a thin, almost watery mouthfeel which was to be expected because I mashed fairly low at 149 degrees. It was nice and cloudy like a spotted cow, but it didn't exactly taste like a spotted cow. Close, but definitely more hops. Probably because I put in more hops at the end then I intended to do. It ended up having a pleasant lemony, citrus taste after each sip that comes from the Saaz hops. I wasn't a huge fan of the Kolsch yeast, so next time I may try the Wyeast Kolsch, or something completely different for fun. My dad (who I brewed this for) loved it though. This is also my Mom's favorite beer of mine so far.