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Trappist Ale - Belgian Tripel

BJCP Style Guide

Top 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 6944
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 5365
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 4153
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 3701
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 3646
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 3375
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 3295
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2940
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 2537
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 1892

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
BELGIAN BUDDY
1350 L 9.1% 40.77 1.085 1.015
All Grain 0
Belgian Tripel
5.5 gal 8.51% 24.76 1.081 1.016
BIAB 3
My frist tripel
15 L 8.14% 35.82 1.070 1.008
All Grain 16
Honey Plum Tripel
5.5 gal 6.46% 42.27 1.058 1.009
All Grain 3
Belgian Honey Tripel
1 gal 8.89% 35.26 1.082 1.014
BIAB 2
Belgian Tripel (Plise)
6 gal 8.31% 28.5 1.078 1.014
All Grain 2
Belgian Tripel (Jamil)
6 gal 9.09% 34.79 1.081 1.012
All Grain 2
The Tripel (trapist clone)
18 L 8.15% 34.03 1.087 1.025
All Grain 18
Tripel
22 L 8.31% 28.09 1.075 1.015
Partial Mash 6
Amber #2
8 L 7.96% 35 1.075 1.014
All Grain 7

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 315 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Cane Sugar 214 Sugar sugar 0°L
46 11% 0% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 205 Sugar sugar 0°L
38 11% 3% - 33%
German - Pilsner 118 German Grain base malt 1.6°L
38 74% 13% - 100%
Belgian - Aromatic 115 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
American - Pilsner 80 American Grain base malt 1.8°L
37 72% 25% - 94%
Flaked Oats 67 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 63 Belgian Grain roasted malt 23°L
35 4% 1% - 19%
Corn Sugar - Dextrose 59 Sugar sugar 0.5°L
42 11% 2% - 29%
Honey 55 Sugar sugar 2°L
35 11% 1% - 100%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 315 3.5 34% 3% - 100%
Styrian Goldings 188 5.5 37% 8% - 100%
Tettnanger 95 4.5 41% 6% - 100%
Hallertau Mittelfruh 76 3.75 35% 9% - 100%
Magnum 70 15 43% 5% - 100%
Hallertau Hersbrucker 45 4 36% 7% - 100%
East Kent Goldings 41 5 36% 13% - 80%
Perle 37 8.2 42% 17% - 64%
Domestic Hallertau 28 3.9 37% 13% - 100%
Cascade 26 7 29% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 76% 20% - 100%
Belgian - CaraVienne 5 Belgian Grain crystal malt 20°L
34 56% 11% - 100%
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 60% 39% - 100%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 83% 33% - 100%
American - Munich - Light 10L 4 American Grain base malt 10°L
33 68% 16% - 100%
Belgian - Biscuit 4 Belgian Grain roasted malt 23°L
35 37% 4% - 50%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 83% 50% - 100%
American - Victory 3 American Grain roasted malt 28°L
34 40% 6% - 100%
German - Vienna 2 German Grain base malt 4°L
37 27% 3% - 50%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%

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 91 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 71 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 70 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 55 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Trappist Ale Yeast WLP500 50 White Labs Ale High Med-Low 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 34 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 30 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 27 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 24 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - General/Belgian Yeast S-33 17 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 78 Water Agt Mash 16% 0% - 100%
Whirlfloc 59 Water Agt Mash 56% 0% - 100%
Lactic acid 38 Water Agt Mash 76% 0% - 100%
Epsom Salt 34 Water Agt Mash 5% 0% - 25%
Calcium Chloride (dihydrate) 34 Water Agt Mash 21% 0% - 100%
Irish Moss 27 Fining Boil 68% 0% - 100%
Table Salt 27 Water Agt Mash 3% 0% - 17%
Calcium Chloride (dihydrate) 26 Water Agt Mash 13% 0% - 100%
Wyeast - Beer Nutrient 25 Water Agt Boil 56% 0% - 100%
Phosphoric acid 12 Water Agt Sparge 65% 0% - 100%

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