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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.


8 lbs - Pilsen Malt
1 lb - Caracrystal® Wheat Malt
1 lb - Aromatic Munich Malt
8 oz - Carabrown® Malt
4 oz - Carapils® Malt
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


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