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	15265
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	9186
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	6495
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	5698
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	5284
Honey Tripel	5.75 gal	8.67%	38.98	1.081	1.015		All Grain	3831
Trippel Trappist Ale	30 L	8.37%	10.39	1.081	1.017		All Grain	2887
26C.Belgian Tripel(25.02.18)	21 L	9.53%	34.26	1.081	1.008		All Grain	2794
Belgian Tripel (Martin Keen)	6.1 gal	7.46%	23.45	1.070	1.013		All Grain	2478
Tripel Trubbel	5 gal	9.17%	29.38	1.081	1.011		All Grain	2222

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
trappe	80 L	9.71%	17.15	1.093	1.019		All Grain	32
Tripel	2.5 gal	10.05%	74.22	1.089	1.012		BIAB	63
HB Belgian Trippel	21 L	8.96%	25.76	1.078	1.010		All Grain	107
Belgian Tripel 2026	11 gal	11.1%	22.6	1.096	1.012		All Grain	57
Belgian Tripel-for bourbon	575 gal	8.14%	36.78	1.078	1.016		All Grain	48
Trippel	63 gal	7.96%	48.67	1.076	1.015		All Grain	62
TRIPLE A - BE-256	18 L	8.1%	30.47	1.078	1.017		All Grain	56
BdK D'Anvers Tripel Saffran Allgrain	20 L	9.06%	35.88	1.083	1.014		Partial Mash	107
Belgian Tripel	5.5 gal	9.43%	34.14	1.090	1.019		All Grain	73
Belgian Tripel	3 gal	8.33%	48.23	1.080	1.016		All Grain	91

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	449	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	416		Sugar	sugar	0°L	38	11%	2% - 33%
Cane Sugar	402		Sugar	sugar	0°L	46	11%	0% - 100%
Aromatic	157		Grain	base malt	38°L	33	4%	1% - 86%
German - Pilsner	144	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	111	American	Grain	base malt	1.8°L	37	72%	15% - 100%
Aromatic Malt	104		Grain	specialty malt	20°L	35	5%	1% - 90%
Corn Sugar - Dextrose	104		Sugar	sugar	0.5°L	42	10%	2% - 27%
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	583	3.5	35%	3% - 100%
Styrian Goldings	302	5.5	38%	8% - 100%
Tettnanger	163	4.5	41%	3% - 100%
Hallertau Mittelfruh	145	3.75	35%	7% - 100%
Magnum	118	15	41%	5% - 100%
East Kent Goldings	73	5	35%	9% - 80%
Hallertau Hersbrucker	60	4	35%	5% - 100%
Perle	58	8.2	42%	14% - 100%
Fuggles	45	4.5	32%	11% - 75%
Cascade	38	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%
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%
Aromatic Malt	4		Grain	specialty malt	20°L	35	100%	100% - 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	136	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	121	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	116	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	64	Lallemand	Belgian Ales	High	Medium	88%	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	50	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	43	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	236	Water Agt	Mash	11%	0% - 100%
Lactic acid	142	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (dihydrate)	119	Water Agt	Mash	11%	0% - 100%
Whirlfloc	118	Fining	Boil	52%	0% - 100%
Epsom Salt	113	Water Agt	Mash	4%	0% - 45%
Irish Moss	68	Fining	Boil	57%	0% - 100%
Coriander Seed	56	Spice	Boil	28%	0% - 100%
Phosphoric acid	51	Water Agt	Mash	74%	0% - 100%
Calcium Chloride (anhydrous)	51	Water Agt	Mash	12%	0% - 100%
Baking Soda	41	Water Agt	Mash	5%	0% - 42%

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