Drom John Allagash St. Klippenstein Clone

[DromJohn]

My initial webform query:

"SWMBO wants me to attempt a St. Klippenstein clone, but I found the information daunting.
Is there any base malt?
Can you advise?"

The reply:
Good morning, John!

Thanks very much for reaching out to Allagash Brewing and for your interest in obtaining some information on our St. Klipp. recipe.

Our Head Brewer, Chavez, is sharing his expertise below on how you can brew your own St. Klipp. Good luck!

Hello, John! You picked a good one to recreate. It is a fairly complicated beer in many ways so here's a loose template to go off of.

Grains
Base Malt	67.5%
Munich 10L	8.0%
Brown Malt	4.0%
Flaked Oats	10.0%
Roasted Barley	3.5%
Dark Chocolate Malt	3.5%
Chocolate Malt	3.5%

Your original extract should be 21.0°P.
Target a mash temperature of 149°F. Rest for 1 hour.

Kettle Additions
Chinook	90 and 30min additions.
Northern Brewer	Whirlpool

Target 50-60IBUs in the final beer.
Boil for 90min; adding hops at 90min, 30min, and in the whirlpool.
Chill to 70°F and pitch a health starter of your favorite Belgian yeast strain.
Add bourbon soaked oak chips, cubes, or spirals at the end of fermentation.
Allow the beer to age on them until the desired character is achieved (~4-6 weeks).

It is very difficult to mimic the characteristics of a barrel aged beer on the small scale, but this should get you fairly close. Hope this helps and have fun brewing! -Chavez

Thank you for your continued support of Allagash, John. We appreciate it! Please feel free to let Chavez and I know how your St. Klipp. turns out.

Cheers to amazing St. Klipp. We love this brew!

Take good care out there.

Jo

Brewery Administration
she/her/hers
Allagash Brewing Company
50 Industrial Way
Portland, ME 04103
207-878-5385
www.allagash.com

 

[DromJohn]

Partial Something
Batch size: 5 gallons

32 oz Flaked oats (Bob's Red Mill)
25 oz Munich 10L (Briess Organic)
13 oz Brown (5 oz Crisp, 8 oz Thomas Fawcett)
11 oz Chocolate (Briess Organic)
11 oz Dark Chocolate (Briess)
11 oz Roasted Barley
60 minute steep 149F

60 minute rest

90 minute boil
.75 oz Chinook (90 min)
6 lb Golden Light LME (Briess)
2.5 lb Light DME (Briess Organic)
.75 oz Chinook (30 min)

Pitched on top of
0.75 oz Northern Brewer (whirlpool)
140 ml Bourbon (Wild Turkey Kentucky Spirit)
4 oz American oak, medium toast [soaked overnight]

6 weeks Primary
Wyeast 1581 Belgian Stout Yeast

8 weeks bottle conditioned

First taste: 26 June 2021

But for some leftover Brown, Chocolate, Munich and Roasted Barley, and food pantry oats, all came from a new OHBS for me, Wine and Hope Shop in Madison, WI. They were the first I found that had both Dark Chocolate and Wyeast 1581. W&HS sells grain by the ounce and sent the best packed box that I've received.