Trappist Ale - Belgian Tripel
A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable be
Flavor Profile: Marriage of spicy, fruity and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or
Ingredients: Pilsner malt, typically with pale sugar adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation
BJCP Style GuideTop 10 Belgian Tripel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
She Devil Tripel |
20.8 L | 9.62% | 34.96 | 1.097 | 1.023 | BIAB | 13109 | |
Tripel T-58 |
5.5 gal | 7.11% | 20.8 | 1.075 | 1.021 | All Grain | 7470 | |
Horehound Tripel |
6.5 gal | 8.39% | 31.76 | 1.084 | 1.020 | All Grain | 5529 | |
La Trappe Quad clone |
23 L | 8.13% | 15.36 | 1.071 | 1.009 | All Grain | 5236 | |
vedo triplo |
23 L | 50.48% | 0.65 | 1.500 | 1.115 | All Grain | 5013 | |
Le Freak Clone |
12 gal | 8.08% | 143.32 | 1.080 | 1.018 | All Grain | 4255 | |
26C1. Belgian Tripel |
5.5 gal | 9.11% | 43.79 | 1.083 | 1.014 | All Grain | 3900 | |
Honey Tripel |
5.75 gal | 8.67% | 38.98 | 1.081 | 1.015 | All Grain | 2353 | |
Trippel Trappist Ale |
30 L | 8.37% | 10.39 | 1.081 | 1.017 | All Grain | 1736 | |
Westmalle Tripel Clone |
5.5 gal | 9.14% | 45.94 | 1.080 | 1.010 | All Grain | 1451 |
Newest Belgian Tripel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Simple Belgian Tripel |
15 L | 7.56% | 25.45 | 1.065 | 1.007 | BIAB | 43 | |
Twin Canyons |
5.5 gal | 9.88% | 16.56 | 1.085 | 1.010 | All Grain | 34 | |
Belgian Tripel |
5.5 gal | 7.77% | 24.16 | 1.077 | 1.017 | All Grain | 47 | |
Belgian Tripel |
5.5 gal | 8.46% | 33.05 | 1.076 | 1.012 | All Grain | 46 | |
Grainstorm |
40 L | 9.4% | 43.14 | 1.088 | 1.017 | All Grain | 42 | |
Belgian Tripel |
3 gal | 9% | 29.69 | 1.081 | 1.012 | BIAB | 39 | |
LVBC Club Brew Belgian Trippel 2022 |
20.8 L | 8.72% | 31.11 | 1.083 | 1.017 | All Grain | 40 | |
Trippin' with Pippin |
20 L | 9.8% | 42.04 | 1.087 | 1.012 | All Grain | 55 | |
Tripel Double |
15 gal | 8.52% | 34.6 | 1.075 | 1.010 | All Grain | 48 | |
Belgian Triple |
3 gal | 9.32% | 43.76 | 1.084 | 1.013 | BIAB | 42 |
Fermentables Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Pilsner | 417 | Belgian | Grain | base malt |
1.6°L
|
37 | 74% | 5% - 100% |
Belgian Candi Sugar - Clear/Blond (0L) | 381 | Sugar | sugar |
0°L
|
38 | 11% | 2% - 33% | |
Cane Sugar | 352 | Sugar | sugar |
0°L
|
46 | 11% | 0% - 100% | |
Aromatic | 148 | Grain | base malt |
38°L
|
33 | 4% | 1% - 86% | |
German - Pilsner | 139 | German | Grain | base malt |
1.6°L
|
38 | 74% | 12% - 100% |
Flaked Oats | 112 | Adjunct | raw |
2.2°L
|
33 | 5% | 1% - 20% | |
American - Pilsner | 104 | American | Grain | base malt |
1.8°L
|
37 | 72% | 15% - 100% |
Aromatic Malt | 89 | Grain | specialty malt |
20°L
|
35 | 5% | 1% - 90% | |
Corn Sugar - Dextrose | 88 | Sugar | sugar |
0.5°L
|
42 | 11% | 2% - 27% | |
Belgian - Biscuit | 79 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 14% |
Hops Used In Belgian Tripel Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 510 | 3.5 | 35% | 3% - 100% |
Styrian Goldings | 277 | 5.5 | 38% | 8% - 100% |
Tettnanger | 148 | 4.5 | 42% | 6% - 100% |
Hallertau Mittelfruh | 118 | 3.75 | 35% | 9% - 100% |
Magnum | 100 | 15 | 40% | 5% - 100% |
East Kent Goldings | 65 | 5 | 35% | 11% - 80% |
Hallertau Hersbrucker | 55 | 4 | 34% | 7% - 100% |
Perle | 54 | 8.2 | 39% | 14% - 100% |
Fuggles | 37 | 4.5 | 31% | 11% - 75% |
Domestic Hallertau | 34 | 3.9 | 34% | 11% - 100% |
Steeping Grains Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Aromatic | 9 | Grain | base malt |
38°L
|
33 | 65% | 20% - 100% | |
Belgian - CaraVienne | 7 | Belgian | Grain | crystal malt |
20°L
|
34 | 50% | 11% - 100% |
Belgian - Biscuit | 6 | Belgian | Grain | roasted malt |
23°L
|
35 | 47% | 4% - 100% |
Belgian - Pilsner | 5 | Belgian | Grain | base malt |
1.6°L
|
37 | 60% | 39% - 100% |
Munich - Light 10L | 5 | Grain | specialty malt |
10°L
|
33 | 65% | 16% - 100% | |
Belgian - Caramel Pils | 5 | Belgian | Grain | crystal malt |
8°L
|
34 | 78% | 41% - 100% |
American - Carapils (Dextrine Malt) | 4 | American | Grain | crystal malt |
1.8°L
|
33 | 83% | 33% - 100% |
American - Caramel / Crystal 10L | 3 | American | Grain | crystal malt |
10°L
|
35 | 83% | 50% - 100% |
Cara 20L | 3 | Grain | crystal malt |
22°L
|
34 | 100% | 100% - 100% | |
American - Victory | 3 | American | Grain | roasted malt |
28°L
|
34 | 40% | 6% - 100% |
Yeasts Used In Belgian Tripel Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Wyeast - Trappist High Gravity 3787 | 139 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
Mangrove Jack - Belgian Tripel M31 | 119 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 118 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
White Labs - Abbey Ale Yeast WLP530 | 104 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
White Labs - Monastary Ale Yeast WLP500 | 67 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Wyeast - Belgian Ardennes 3522 | 56 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 50 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Wyeast - Belgian Ale 1214 | 47 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 40 | Lallemand | Belgian Ales | High | Medium | 88% | 63°F | 77°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 39 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Belgian Tripel Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 188 | Water Agt | Mash | 11% | 0% - 100% |
Lactic acid | 110 | Water Agt | Mash | 73% | 0% - 100% |
Whirlfloc | 101 | Water Agt | Boil | 55% | 0% - 100% |
Calcium Chloride (dihydrate) | 95 | Water Agt | Mash | 12% | 0% - 100% |
Epsom Salt | 93 | Water Agt | Mash | 4% | 0% - 45% |
Irish Moss | 53 | Fining | Boil | 58% | 0% - 100% |
Phosphoric acid | 45 | Water Agt | Mash | 71% | 0% - 100% |
Calcium Chloride (anhydrous) | 40 | Water Agt | Mash | 13% | 0% - 100% |
Coriander Seed | 39 | Spice | Mash | 27% | 0% - 100% |
Table Salt | 38 | Water Agt | Mash | 2% | 0% - 17% |