Belgian Dubbel Reserve

27 Dec

WLP510 Bastogne Ale Yeast returns in January for a limited time as a Platinum Strain. Curious what to brew with it? Try out this great dubbel recipe!

Belgian Dubbel Reserve (5 gallon, all-grain)
Malt 8 lbs Pilsen Malt
1 lb. Caracrystal Wheat Malt
1 lb Aromatic Malt
8 oz. Carabrown Malt
4 oz Carapils Malt
1 lb Cane Sugar
1 tsp Irish Moss
Hops 1 oz. Saaz Hops (60min boil)
WLP510 Bastogne Belgian Ale Yeast
Mash grains in 3 gallons water at 155-160 F for 45 minutes.  Sparge wort and collect to 5 gallons.
Add bittering hops and bring to a boil.  Boil for 60 minutes.  Heat Cane Sugar in saucepan. Stir constantly until liquid and slightly browned.  Add Cane Sugar and Irish Moss. Boil 15 more minutes.  Cool to 70º ­F, oxygenate wort and add 2 vials WLP510 Bastogne Belgian Ale yeast.
What are you brewing with WLP510? We’d love to hear!

2 Responses to “Belgian Dubbel Reserve”

  1. lhd7osc December 27, 2012 at 8:32 pm #

    How long do allow this beer to ferment i.e. primary/secondary….

    • Alex at White Labs December 27, 2012 at 9:23 pm #

      14 days primary and 7 days secondary!

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