Halocline Dubbel

recipe for Tank # 2

Brewer:	Karst & Joe		Email:	wwood285@earthlink.net
Beer:	Halocline Dubbel		Style:	Belgian Dubbel
Type:	All grain		Size:	2.8 gallons
Color:	29 HCU (~15 SRM)		Bitterness:	20 IBU
OG:	1.098		FG:	1.015
Alcohol:	10.7% v/v (8.4% w/w)
Water:	two parts distilled to one part well water add 1/2 tsp of sea salt acidify mash to 5.2 pH with citric or phosphoric acid
Grain:	5.0 lb. Belgian Pilsner 2.0 lb. British pale 2 oz. Belgian aromatic 4 oz. Belgian biscuit 6 oz. Belgian CaraMunich
Mash:	80% efficiency
	30 min protein rest at 133 and 90 min mash at 146°F
Boil:	104 minutes	SG 1.079	3.5 gallons
	8 oz. Brown sugar 8 oz. Belgian candi sugar
	Irish moss
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.)
Yeast:	WLP 530 Belgian Abbery yeast 1 liter starter save cake to condition of tank # 1
Carbonation:	3 atmospheres carbonation require 2.5 oz of candi sugar assuming 100% fermentation.
Tasting:	This recipe is higher gravity (1.098) than tank one (OG 1.064) While diving in the underwater caves of the Yucan pensula of Mexico I encountered the "Halocline" a mixture fresh water from the tropical rains and the salt water from the nearby ocean. The two created a unique layer where the two met ( about 80' water depth ) the Denser salt water lay under the cooler but less dense freshwater. These two layers of water when mixed produced a clear water turbidity that was like having vasoline smeared on your dive mask. Unique organisms like the Remipede were hunting food near this layer. Expect some unusual changes in your vision when imersing your self in "tank two" of Karst's Halocline Dubbel. At 10% abv it is beyond most dubbels.

Recipe posted 05/31/06.