Looking to make a session strength Tropical Fruit/Brett IPA

Mash @ 150 for 1 hour

60 min boil

Steep Flame out hops for 30 mins while cooling to 175

Steep whirlpool hops for an extra 30 mins from 165 to 120

Split batch:

- 4 gallons fermented w/ WLP648 Brett Brux Vrai (.5 gallon starter)

- 7 gallons fermented w/ Imperial A24 Dry Hop which contains the 'Trois' strain formerly misidentified as Brett but later determined to be Sach. (2 liter stirred starter)

Pitch both yeasts at 66 after direct O2 injection, let rise to 70. 

Tasting notes:

- Sachh version was fruity, slightly musty , but accentuated the hops really well.

-Brett version has little hop aroma or flavor. Lots of sweat/horse aroma and not much else. Going to let it get some age to see if more flavored come through.