The cat's out of the bag, Trois is not a true Brettanomyces Yeast (As most of you know by now). It's a Sac yeast with uncharacteristically ale like qualities to put it best. You can read all about it on the smarter homebrew blogs (most of them are linked to the right of this). So what about this beer with Trois not being Brett. Well for one, its still a damn good beer and that's all that matters.
A couple years ago I did my first
Tossing out all the genetic testing that has and needs to be done on Trois, practical working with Trois, is easier than most traditional yeasts. But I do want to toss in one tidbit about my history with Brett yeasts. I've always used the same equipment, including glass and plastic carboys. So there is a high likely hood that Brett C and L have been/continue to be in my 100% Trois batches. While not introduced intentionally, naturally is more likely.
With all these beers, including my Session IPA's and Brett Meads, I add flaked oats into the pre boil wort from 175°-205°. Forbidding the starches from converting. This adds a nice body to the beer that most Session Beers and
Aroma: Big "hop aroma" more like pineapple punch in the face aroma. Right as it pours from the tap...instantly making my mouth water. Mango and papaya also fill the backround. A slight gritty-ness is there that I can't pin point that is always associated with Trois (for me at least)
Appearance: Taxi Cab yellow. Started off with a slight chill haze that has continued to clear. In the shot above, it was more condensation on the glass than anything. A thin white head, leaving a consistent ring as the beer attaches to the glass.
Flavor: Low bitterness, high hop flavors. The amount of pineapple can't be overstated. This might be perfect as far as aroma is concerned. Pair that with mangos from the galaxy. You taste what you smell. No trickery or letdown there. No off flavors or astringency noted.
Overall Impression: This is a great beer. The pure tropical fruit from start to finish is wonderful. The beer is drink-able from every angle. It all just works together.
Brewing Timeline/Notes: This was brewed back in February and has been on tap for about a month.
|Parallel World #2|
|American Brett (formally) IPA|
|Type: All Grain||Date: 15 Feb 2015|
|Batch Size (fermenter): 6.00 gal||Brewer: Chris Lewis|
|Boil Size: 6.86 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Lewys Tower|
|End of Boil Volume 6.24 gal||Brewhouse Efficiency: 72.00 %|
|Final Bottling Volume: 6.00 gal||Est Mash Efficiency 72.0 %|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): 30.0|
|Est Original Gravity: 1.061 SG||Measured Original Gravity: 1.058 SG|
|Est Final Gravity: 1.008 SG||Measured Final Gravity: 1.007 SG|
|Estimated Alcohol by Vol: 6.9 %||Actual Alcohol by Vol: 6.7 %|
|Bitterness: 90.3 IBUs||Calories: 191.3 kcal/12oz|
|Est Color: 4.1 SRM|
|Mash Name: Single Infusion, Light Body, No Mash Out||Total Grain Weight: 13 lbs 11.2 oz|
|Sparge Water: 4.22 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 72.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
|Sparge Step: Fly sparge with 4.22 gal water at 168.0 F|
|Mash Notes: This mash will be re-circled via march pump. The flaked oats are added into the boil kettle at 176° - 210° then removed.|
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.3|
|Pressure/Weight: 10.59 PSI||Carbonation Used: Keg with 10.59 PSI|
|Keg/Bottling Temperature: 41.0 F||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 65.0 F|
|Primary Fermentation: This was fermented at 67° for 3 days and then let rise to ambient temp for 30 days/terminal gravity.|
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