Belgian Dubbel Reserve

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!