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!