Anyone have a Schlafly Winter ESB CLone recipe?

Post & comment on beer, cider & mead recipes

Moderator: rsc3da

Anyone have a Schlafly Winter ESB CLone recipe?

Postby johnnymac » Wed Jan 11, 2012 2:05 pm

As the title asks, anyone have a Schlafly Winter ESB recipe for all grain? This is one of my Schlafly favorites that I'd love to try to recreate at home. any tips would be appreciated! Thanks Guys!
On Tap:

TAP 1: APA
TAP 2:Cointreau Wit
TAP 3: 4 Hop IPA
johnnymac
 
Posts: 173
Joined: Wed Jan 27, 2010 9:29 pm
Location: St. Louis CITY, MO

Postby siwelwerd » Wed Jan 11, 2012 9:01 pm

The first thing I would try is to email Stephen Hale and ask.
User avatar
siwelwerd
 
Posts: 936
Joined: Tue Jun 10, 2008 6:38 pm
Location: Tuscaloosa, AL

Postby Lynux » Wed Jan 11, 2012 9:59 pm

I'm sure Augie could probably help with this as well.
A good brew will quench the parched soul

P -
C - Lambic
Tap - Red Lager, Black Lager, Patersbier, Cream Ale
Bottle - Barleywine, Mead, Flanders Red, Wit Wine
User avatar
Lynux
 
Posts: 294
Joined: Thu Oct 23, 2008 6:48 pm
Location: South St. Louis

Postby turkeyjerky214 » Wed Jan 25, 2012 1:18 pm

Did you ever get a recipe for this? I'd really like to get an ESB on tap, and that's probably my favorite I've had.
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
User avatar
turkeyjerky214
 
Posts: 880
Joined: Mon Feb 23, 2009 11:18 am
Location: Westminster, CO

Postby RobertHSmith » Wed Jan 25, 2012 1:41 pm

I've not had it yet. If I can remember to, I'll pick up a 6er and post something up.
Robert
http://www.robertandcathy.com

On Tap:
1: English Pale Ale
2. English Dark Mild
3. Oatmeal Stout
4. Breakwater Pale Ale Clone
5. IPA, DH w/ Centennial
6. American Wheat
User avatar
RobertHSmith
 
Posts: 912
Joined: Tue Jun 17, 2008 8:03 pm
Location: Tower Grove South

Postby bmock » Wed Jan 25, 2012 2:46 pm

RobertHSmith wrote:I've not had it yet. If I can remember to, I'll pick up a 6er and post something up.


Are you saying you will be able to create a recipe simply by tasting a 6er?
Image
mockwerks.blogspot.com
User avatar
bmock
 
Posts: 1490
Joined: Mon Oct 08, 2007 9:13 am

Postby JE » Wed Jan 25, 2012 2:54 pm

That's what it sounded like to me...
User avatar
JE
 
Posts: 1320
Joined: Wed Jan 17, 2007 8:30 pm
Location: Lemay, MO

Postby tedon_63126 » Wed Jan 25, 2012 3:02 pm

You can always come up with something after downin' a 6er!
Always remember you're unique. Just like everyone else.
tedon_63126
 
Posts: 283
Joined: Wed Jan 24, 2007 9:34 pm
Location: Sunset Hills

Postby RobertHSmith » Wed Jan 25, 2012 3:14 pm

I never claimed it would be a recipe, or that if it was, that it would taste like anything close the Schafly Winter ESB.

stay tuned...
Robert
http://www.robertandcathy.com

On Tap:
1: English Pale Ale
2. English Dark Mild
3. Oatmeal Stout
4. Breakwater Pale Ale Clone
5. IPA, DH w/ Centennial
6. American Wheat
User avatar
RobertHSmith
 
Posts: 912
Joined: Tue Jun 17, 2008 8:03 pm
Location: Tower Grove South

Postby bmock » Wed Jan 25, 2012 4:11 pm

RobertHSmith wrote:I never claimed it would be a recipe, or that if it was, that it would taste like anything close the Schafly Winter ESB.

stay tuned...


Keep it safe for work, please. :mrgreen:
mockwerks.blogspot.com
User avatar
bmock
 
Posts: 1490
Joined: Mon Oct 08, 2007 9:13 am

Postby Mike C-Z » Wed Jan 25, 2012 7:31 pm

This from Dan Kopman:

With regard to the 2012 Winter ESB a few comments. The receipe from 2011 to 2012 has not changed. Each year we do use the new crop of Willamette hops from Gayle Goschie's farm in Oregon. This parentage on this hop is the UK fuggle. UK Pilgrim is the bittering hop. Therefore the hop character can change from year to year with the new crop. We do not attempt to adjust for this. There is a change to the process of dry hopping for this year. In the past we dry-hopped with whole flower hops in the same tanks that we use for Dry Hop APA. With growth in sales for APA we do not have room in those tanks for dry hopping ESB. We have also come close to "perfecting" a method for dry hopping with hop pellets (most common method used by US brewers). This method is really in response to customer comments about AIPA (you all like big hop flavor and aroma). So this year for ESB we are using pellets and the new method. Personally, I think the hop flavor and aroma in the beer this year is fantastic. Yes, both the hop flavor and aroma have therefore changed. The bitterness (as measured in IBU's) has not. Therefore, it is important to differentiate between acutal bitterness and hop flavor.

I am to lazy to paraphrase.
Teaching that does not promote learning makes as much sense as brewing that does not promote drinking.
Mike C-Z
 
Posts: 380
Joined: Sat Sep 13, 2008 12:38 am
Location: Maplewood

Postby RobertHSmith » Wed Jan 25, 2012 8:02 pm

bmock wrote:
RobertHSmith wrote:I never claimed it would be a recipe, or that if it was, that it would taste like anything close the Schafly Winter ESB.

stay tuned...


Keep it safe for work, please. :mrgreen:


Great. I love a challenge 8)
Robert
http://www.robertandcathy.com

On Tap:
1: English Pale Ale
2. English Dark Mild
3. Oatmeal Stout
4. Breakwater Pale Ale Clone
5. IPA, DH w/ Centennial
6. American Wheat
User avatar
RobertHSmith
 
Posts: 912
Joined: Tue Jun 17, 2008 8:03 pm
Location: Tower Grove South

Re: Anyone have a Schlafly Winter ESB CLone recipe?

Postby RobertHSmith » Mon Feb 27, 2012 8:22 am

Robert
http://www.robertandcathy.com

On Tap:
1: English Pale Ale
2. English Dark Mild
3. Oatmeal Stout
4. Breakwater Pale Ale Clone
5. IPA, DH w/ Centennial
6. American Wheat
User avatar
RobertHSmith
 
Posts: 912
Joined: Tue Jun 17, 2008 8:03 pm
Location: Tower Grove South

Re: Anyone have a Schlafly Winter ESB CLone recipe?

Postby seymour » Fri Sep 27, 2013 9:02 am

A truly delicious beer. That's all nearly identical to what I've gathered from the brewers, too:

Schlafly Winter ESB
Saint Louis Brewery/Schlafly - Saint Louis, Missouri, USA
Style: Premium Bitter/ESB
OG: 1061
ABV: 5.8%
IBU: 40-50
Colour: 16/32, copper
Grainbill: 82% Pale, 6% Cara 40L Malt, 6% Munich Malt 10L, 6% Rye Malt
Hops: Pilgrim (60 min), Willamette (15 min), Willamette (dry hop, pellets)
Yeast: Wyeast 1028 London Ale - historic Worthington brewery strain
seymour
 


Return to Recipes

Who is online

Users browsing this forum: No registered users and 2 guests