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 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	13219
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	7551
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	5583
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	5322
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	5042
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	4339
26C1. Belgian Tripel	5.5 gal	9.11%	43.79	1.083	1.014		All Grain	3948
Honey Tripel	5.75 gal	8.67%	38.98	1.081	1.015		All Grain	2391
Trippel Trappist Ale	30 L	8.37%	10.39	1.081	1.017		All Grain	1790
Westmalle Tripel Clone	5.5 gal	9.14%	45.94	1.080	1.010		All Grain	1490

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Galvin Tripel 2024	19 L	9%	22.94	1.078	1.010		All Grain	11
Tripel	695 L	7.54%	23.68	1.070	1.012		All Grain	13
Tripel over the Abbey	5 gal	8.9%	41.29	1.080	1.013		BIAB	22
18 JAAR CIPI BIER	25 L	10.1%	0	1.103	1.026		extract	22
Tripel Abadía Caballeros de la Virgen	30.8 L	8.01%	30.17	1.078	1.017		All Grain	16
Tripel	5 gal	9.13%	37.07	1.087	1.017		extract	17
Joyous Juniper	5.5 gal	9.55253%	0	1.080	1.007		BIAB	18
Tripel	5 gal	10.22%	35.65	1.088	1.010		Partial Mash	29
Tripel	270 gal	9.34%	37	1.080	1.009		All Grain	44
Tripel	270 gal	9.15%	0	1.093	1.023		All Grain	33

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)	383		Sugar	sugar	0°L	38	11%	2% - 33%
Cane Sugar	356		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	73%	12% - 100%
Flaked Oats	110		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	89		Sugar	sugar	0.5°L	42	11%	2% - 27%
Belgian - Biscuit	80	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	513	3.5	35%	3% - 100%
Styrian Goldings	281	5.5	38%	8% - 100%
Tettnanger	149	4.5	41%	6% - 100%
Hallertau Mittelfruh	120	3.75	34%	9% - 100%
Magnum	101	15	40%	5% - 100%
East Kent Goldings	65	5	35%	11% - 80%
Hallertau Hersbrucker	55	4	34%	7% - 100%
Perle	55	8.2	39%	14% - 100%
Fuggles	37	4.5	31%	11% - 75%
Cascade	35	7	36%	10% - 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	138	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Mangrove Jack - Belgian Tripel M31	121	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	117	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	66	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Ardennes 3522	57	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	49	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	42	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	194	Water Agt	Mash	12%	0% - 100%
Lactic acid	109	Water Agt	Mash	73%	0% - 100%
Whirlfloc	101	Water Agt	Boil	55%	0% - 100%
Calcium Chloride (dihydrate)	98	Water Agt	Mash	12%	0% - 100%
Epsom Salt	93	Water Agt	Mash	4%	0% - 45%
Irish Moss	54	Fining	Boil	57%	0% - 100%
Phosphoric acid	46	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (anhydrous)	40	Water Agt	Mash	13%	0% - 100%
Coriander Seed	40	Spice	Boil	28%	0% - 100%
Table Salt	38	Water Agt	Mash	2%	0% - 17%

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