Dubbel Reserve
Made with Caracrystal® Wheat Malt for creamy sweetness and Carabrown® Malt for nutty, malty complexity. A limited edition platinum strain of yeast provides a clean, slightly acidic character that makes this balanced ale dubbely delicious.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 8 lbs | Pilsen Malt | Base | |
| 1 lb | Caracrystal® Wheat Malt | Caramel, Crystal | |
| 1 lb | Aromatic Munich Malt | Kilned, Munich | |
| 8 oz | Carabrown® Malt | Roasted, Brown | |
| 4 oz | Carapils® Malt | Dextrine | |
| 1 lb | Cane Sugar | Boil 15 minutes | |
| 1 tsp | Irish Moss | Boil 15 minutes | |
| 1 oz | Saaz Hops (5% AA) | Boil 60 minutes | |
| 2 vials | WLP510 Bastogne Belgian Ale Yeast | Primary fermentation | |
| 0.5 vial | WLP510 Bastogne Belgian Ale Yeast | Bottle conditioning |
Procedures
- Mash at 155-160ºF for 45 minutes
- Sparge at 170ºF
- Heat cane sugar in saucepan stirring constantly until liquid and slightly browned
- Add cane sugar and Irish Moss as indicated
- Knock out at 65ºF
- Oxygenate highly
- Cool to 72ºF
- Oxygenate and pitch yeast
- Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition and age for 1 month
Original Gravity: 1.062
Final Gravity: 1.013
Alcohol by Weight: 5%
Alcohol by Volume: 6.3%
IBU: 18
Color: 18-22 SRM
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