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.
Recipe Details
| 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 % |
| Actuals | 1.073 | 1.013 | 7.9 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| 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 |
| Cara-Pils/Dextrine | 8 oz | 3.54 |
| Special B Malt | 8 oz | 3.54 |
| Black (Patent) Malt | 2 oz | 0.88 |
| Candi Sugar, Dark | 1 lbs | 7.08 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer Mittelfrueh | 1 oz | 60 min | First Wort | Pellet | 4.4 |
| Hallertauer Mittelfrueh | 0.5 oz | 20 min | Boil | Pellet | 4.4 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Trappist Ale (WLP500) | White Labs | 78% | 65°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 75 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 67°F |
| Secondary | 10 days | 67°F |
| Aging | 30 days | 65°F |
Notes
| Originally From: https://beerandbrewing.com/make-your-best-belgian-dubbel/ |
Download
| Download this recipe's BeerXML file |
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