Alternative to Belgian yeast in a dubbel?

[gkeusch]

My HBS supply store has quit carrying WL yeast. I want to brew my dubbel recipe this weekend but have no WLP500 or 530. Can anybody recommend a dry yeast that will get me close?

 

[IslandLizard]

No dry yeast can compare with any of those, IMO.
How about WYeast?

Chimay: WLP500 (Trappist Ale) <=> WY1214 (Belgian Ale Yeast)
Westmalle: WLP530 (Abbey Ale Yeast) <=> WY3787 (Trappist High Gravity)
Rochefort: WLP540 (Abbey IV Ale Yeast) <=> WY1762 (Abbey II)

 

[deadwolfbones]

Or even Ardennes (WY3522). I used it in a dubbel recently and it's delicious.

If you have to go dry, do Lallemand Abbaye. From the source:

"Our Abbaye strain was originally sourced from one of the Trappist monastery breweries in Belgium and is comparable to WLP500/WY1214, giving the stone fruit/estery notes at higher gravity and fermentation temps, and more "earthy" notes at lower temps. Personally, I find it really comes into it's own on Darker styles, but is suitable for [all] the classic Belgian styles."​

 

[Franktalk]

+1 on the Abbaye.

 

[BlueHouseBrewhaus]

You might also try Mangrove Jack M47 Belgian Abbey Yeast or their M41 Belgian Ale Yeast. I had very good results for my recent tripel with their M31 Belgian Tripel. I think the M47 is supposed to be comparable with WLP530.

 

[Gregory T]

I recently tried Omega Belgian A and Lallemande Abbaye they're both fermenting