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
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	9647
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	6726
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	5868
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	5481
Honey Tripel	5.75 gal	8.67%	38.98	1.081	1.015		All Grain	4285
Trippel Trappist Ale	30 L	8.37%	10.39	1.081	1.017		All Grain	3131
26C.Belgian Tripel(25.02.18)	21 L	9.53%	34.26	1.081	1.008		All Grain	3003
Belgian Tripel (Martin Keen)	6.1 gal	7.46%	23.45	1.070	1.013		All Grain	2866
Tripel Karmeliet 2	20.8 L	7.91%	15.51	1.078	1.018		All Grain	2566
Tripel Trubbel	5 gal	9.17%	29.38	1.081	1.011		All Grain	2413

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Triple Rye	150 gal	7.93%	0	1.081	1.020		All Grain	33
tripel 2	20 L	8.65%	32.49	1.082	1.017		All Grain	67
tripel met papa	20 L	8.74%	35.32	1.083	1.017		All Grain	36
Witloof	4 gal	9.37%	26.17	1.077	1.006		All Grain	51
BELGIAN TRIPEL	40 L	9.09%	30.38	1.082	1.012		All Grain	84
Tripel	5.5 gal	9.5%	43.13	1.084	1.012		All Grain	55
Belgian Tripel (SFHBG Q4 2026)	3 gal	8.31%	28.63	1.075	1.012		BIAB	60
Mr. Beer - Amberosia Tripel (2G)	2.25 gal	6.9%	3.87	1.067	1.015		extract	49
Tripel	44 L	8.04%	33.13	1.077	1.015		BIAB	52
Trippy	4 gal	7.3%	41.8	1.065	1.010		BIAB	77

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	452	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	423		Sugar	sugar	0°L	38	11%	2% - 33%
Cane Sugar	415		Sugar	sugar	0°L	46	11%	0% - 100%
Aromatic	157		Grain	base malt	38°L	33	4%	1% - 86%
German - Pilsner	146	German	Grain	base malt	1.6°L	38	74%	12% - 100%
American - Pilsner	115	American	Grain	base malt	1.8°L	37	72%	15% - 100%
Flaked Oats	113		Adjunct	raw	2.2°L	33	5%	1% - 20%
Corn Sugar - Dextrose	111		Sugar	sugar	0.5°L	42	10%	2% - 27%
Aromatic Malt	106		Grain	specialty malt	20°L	35	5%	1% - 90%
Belgian - Biscuit	90	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	595	3.5	35%	3% - 100%
Styrian Goldings	306	5.5	38%	8% - 100%
Tettnanger	167	4.5	41%	3% - 100%
Hallertau Mittelfruh	146	3.75	35%	7% - 100%
Magnum	127	15	41%	5% - 100%
East Kent Goldings	73	5	35%	9% - 80%
Hallertau Hersbrucker	60	4	35%	5% - 100%
Perle	59	8.2	41%	14% - 100%
Fuggles	46	4.5	32%	11% - 75%
Cascade	39	7	34%	8% - 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%
Aromatic Malt	5		Grain	specialty malt	20°L	35	86%	29% - 100%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	73%	31% - 100%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	65%	16% - 100%
Belgian - Pilsner	5	Belgian	Grain	base malt	1.6°L	37	60%	39% - 100%
Belgian - Caramel Pils	5	Belgian	Grain	crystal malt	8°L	34	78%	41% - 100%
American - Caramel / Crystal 10L	3	American	Grain	crystal malt	10°L	35	83%	50% - 100%
Honey Malt	3		Grain	crystal malt	25°L	37	42%	15% - 67%

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	149	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Mangrove Jack - Belgian Tripel M31	142	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	123	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	115	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	71	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	70	Lallemand	Belgian Ales	High	Medium	80%	63°F	77°F
Wyeast - Belgian Ardennes 3522	58	Wyeast	Ale	0.12	High	74%	65°F	85°F
Wyeast - Belgian Ale 1214	53	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	51	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	44	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	247	Water Agt	Mash	11%	0% - 100%
Lactic acid	146	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (dihydrate)	128	Water Agt	Mash	11%	0% - 100%
Whirlfloc	119	Water Agt	Boil	52%	0% - 100%
Epsom Salt	118	Water Agt	Mash	4%	0% - 45%
Irish Moss	69	Fining	Boil	58%	0% - 100%
Coriander Seed	59	Spice	Boil	30%	0% - 100%
Calcium Chloride (anhydrous)	54	Water Agt	Mash	12%	0% - 100%
Phosphoric acid	53	Water Agt	Mash	74%	0% - 100%
Baking Soda	44	Water Agt	Mash	5%	0% - 42%

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