Iron Brewer Honey Tripel Brewday

In an effort to get more club members brewing, my local homebrew club, DRAFT, stole and re-packaged the Rockit Cup as the club Iron Brewer competition. The Rockit Cup had a three year run, so I can’t really complain. Plus, less to be in charge of, honestly. Anywhoo, I decided on taking a stab at a tripel using honey instead of table sugar to dry out the body. Yes, the late hopping is a bit aggressive, but, well, too bad. Felt like it. Here’s to honey. I’m coming for you, Joe Harrington. 

220. Iron Brewer Honey Tripel

Mash:

10 lbs. Best Malz Pilsen

½ lb. MFB Vienna 

½ lb. MFB Pale

Mash @ 149° F for 90 minutes w/ 3 ½ gallons RO water, 4 g. gypsum, and 3 g. CaCl; collected 2 ¾ gallons @ 1.064

Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Collected 6 ¾ gallons; brought to a boil (90 minutes), & added:
w/60 to go: 1 ¼ oz. Styrian Golding pellet 2.0% AA
¾ oz. Azacca leaf 9.9% AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/0 to go: 2 oz. Azacca leaf 9.9% AA

3 (or so) lbs. Bob Irwin honey
2 g. coriander
1 g. cumin
1 g. grains of paradise 

Let stand for 20 minutes, chilled, & pitched mason jar of Iron Brewer yeast from 218. Iron Brewer Cider

Brewed: 12/27/2015 @ 64° F

Secondary: 1/23/2016 @ 1.008; added 5 g. Wyeast yeast nutrient

Bottle: 4/23/2016 w/ 4 ¾ oz. table sugar

OG: 1.076

FG: 1.000

Tasting Notes: Dry with some earthiness and slight sweetness at bottling. Some alcohol warmth but no heat, even as dry as it is.