Parallel World #2 & Tasting Session

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 Brett Trois IPA called Parallel World, this rebrew only shares the same name with the first variant.  New and improved, completely re-engineered from the ground up.  I wanted this to be a tropical fruit bomb.  Inspired by Ed Coffy over at Ales of the Riverwards.  He sent me a fantastic sample of his Not-Brett Riverwards IPA.  Without getting into details, it was wonderful.  I wanted to base this recipe off his idea of what a Trois IPA should be, turning into what I envisioned as the perfect tropical Trois IPA. 



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 Brett beers lack.  Now with Trois not being Brett, is this step necessary?  The jury is still out, but I think its a step I will continue to do moving forward.

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.

Mouthfeel:  Medium crisp, but not body.  It might be the carbonic bite that comes thru so well, making it seem thinner than expected.  But the body really works with the flavor profile.  Personally on a side note, I like lower carbonation levels on beer.

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
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 10 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.9 % 1 lbs 12.8 oz White Wheat Malt (2.4 SRM) Grain 2 13.1 % 1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 10.9 % 0.70 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 4 30.1 IBUs 1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - 1.25 oz Amarillo [9.20 %] - Boil 5.0 min Hop 6 7.0 IBUs 1.25 oz Citra [12.00 %] - Boil 5.0 min Hop 7 9.2 IBUs 0.50 oz Galaxy [14.00 %] - Boil 5.0 min Hop 8 4.3 IBUs 1.50 oz Citra [12.00 %] - Steep/Whirlpool 15.0 min Hop 9 13.7 IBUs 1.50 oz Galaxy [14.00 %] - Steep/Whirlpool 15.0 min Hop 10 16.0 IBUs 1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 15.0 min Hop 11 9.9 IBUs 1.0 pkg Brettanomyces Bruxelensis Trois (White Labs #WLP644) Yeast 12 - 2.00 oz Mosaic [12.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs 1.00 oz El Dorado [15.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs 0.70 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
Beer Profile
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 Profile
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
Mash Steps Name Description Step Temperature Step Time Mash In Add 17.13 qt of water at 161.4 F 150.0 F 75 min
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
Fermentation Notes
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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