I first heard about the White Labs Yeast Vault back in September of 2017 from the Brew Dudes. At that time I ordered several different yeast strains, including WLP611. The first strain I received was WLP066 which I used in the Sherman’s Planet IPA recipe.
WLP611 as described by White Labs
Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii).
My original thought on a brew for this yeast was to brew a traditional Finnish Farmhouse Ale. It is unbelievably hard to find juniper branches. A main ingredient in the boil for a Finnish Sahti/Farmhouse Ale. At least I couldn’t ind them any where around central Pennsylvania in April. I settled on a Belgian Dubbel. I had been wanting to brew with Belgian candy syrup for a while. And I felt the style would lend itself to the originating nature of the yeast.
The recipe below references WLP500, Monastery/Trappist Ale yeast. I picked that up when I purchased the grain. I was not sure the delivery from White labs was going to arrive in time.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|5 gal||60 min||21.0 IBUs||24.6 SRM||1.074||1.010||8.4 %|
|Pale Malt, Maris Otter||5 lbs||35.4|
|Pilsner (2 Row) Bel||4 lbs||28.32|
|Munich Malt - 10L||1 lbs||7.08|
|Victory Malt||1 lbs||7.08|
|Wheat Malt, Bel||1 lbs||7.08|
|Special B Malt||8 oz||3.54|
|Black (Patent) Malt||2 oz||0.88|
|Candi Sugar, Dark||1 lbs||7.08|
|Hallertauer Mittelfrueh||1 oz||60 min||First Wort||Pellet||4.4|
|Hallertauer Mittelfrueh||0.5 oz||20 min||Boil||Pellet||4.4|
|Trappist Ale (WLP500)||White Labs||78%||65°F - 72°F|
|Mash In||150°F||75 min|
|Originally From: https://beerandbrewing.com/make-your-best-belgian-dubbel/|
|Download this recipe's BeerXML file|
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