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Belgian Strong Ale - Belgian Tripel



Top 10 Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Tripel
5.5 gal 8.01% 35.71 1.075 1.014
All Grain 4930
merry monks
5.5 gal 9.34% 28.93 1.095 1.024
All Grain 3846
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 3034
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 2671
Belgian Tripel I
10 L 8.53% 24.48 1.083 1.018
All Grain 2550
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2385
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2133
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2019
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 1753
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 1670

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Tripel
20 L 8.45% 36.49 1.081 1.016
BIAB 12
Tripel #2
7.9 L 8.5% 31.71 1.078 1.013
All Grain 4
Tripel?
5.5 gal 8.84% 30.89 1.083 1.015
All Grain 11
Awesome Recipe
21 L 5.88% 0 1.060 1.015
All Grain 10
Tripel
40 L 8.32% 22.68 1.073 1.010
All Grain 32
Awesome Recipe
5.5 gal 8.32% 38.32 1.085 1.021
All Grain 12
Belgian triple
4 gal 9.07% 0 1.089 1.020
All Grain 16
Awesome Recipe
5.5 gal 8.3% 41.69 1.084 1.021
All Grain 23
Little Tripple
1 gal 8.59% 26.7 1.077 1.011
extract 19
Trippa
23 L 9.07% 30.75 1.082 1.013
BIAB 30

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 201 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 136 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 119 Sugar sugar 0°L
46 11% 1% - 26%
Belgian - Aromatic 75 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 53 German Grain base malt 1.6°L
38 72% 4% - 100%
Corn Sugar - Dextrose 52 Sugar sugar 0.5°L
42 10% 2% - 24%
American - Pilsner 51 American Grain base malt 1.8°L
37 63% 3% - 96%
American - Pale 2-Row 50 American Grain base malt 1.8°L
37 56% 9% - 91%
Belgian - Pale Ale 39 Belgian Grain base malt 3.4°L
38 46% 6% - 98%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 39 Sugar sugar 0°L
32 11% 5% - 24%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 240 3.5 31% 6% - 100%
Styrian Goldings 140 5.5 38% 6% - 100%
Tettnanger 56 4.5 42% 15% - 100%
Hallertau Mittelfruh 48 3.75 29% 7% - 70%
Magnum 38 15 33% 6% - 100%
Hallertau Hersbrucker 34 4 35% 10% - 100%
East Kent Goldings 28 5 32% 9% - 75%
Fuggles 28 4.5 30% 6% - 100%
Northern Brewer 28 7.8 38% 20% - 67%
Domestic Hallertau 22 3.9 34% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Biscuit 10 Belgian Grain roasted malt 23°L
35 33% 8% - 100%
Belgian - Aromatic 10 Belgian Grain roasted malt 38°L
33 48% 10% - 100%
American - Aromatic Malt 9 American Grain base malt 20°L
35 41% 3% - 100%
Belgian - Munich 6 Belgian Grain base malt 6°L
38 49% 33% - 77%
Canadian - Honey Malt 5 Canadian Grain base malt 25°L
37 39% 12% - 56%
Belgian - Caramel Pils 5 Belgian Grain crystal malt 8°L
34 72% 41% - 100%
German - Melanoidin 4 German Grain roasted malt 25°L
37 67% 67% - 67%
Belgian - Pilsner 4 Belgian Grain base malt 1.6°L
37 69% 35% - 100%
German - Carapils 3 German Grain crystal malt 1.3°L
35 72% 17% - 100%
Belgian - Cara 20L 3 Belgian Grain crystal malt 22°L
34 29% 20% - 43%

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 63 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 58 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 44 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 31 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 30 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Strong Ale 1388 26 Wyeast Ale 0.12 Low 76% 64°F 80°F
Wyeast - Belgian Ale 1214 26 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Belgian Ale Yeast WLP550 25 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 21 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 18 Wyeast Ale 0.12 High 74% 65°F 85°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 32 Fining Boil 67% 1% - 100%
Whirlfloc 29 Fining Boil 69% 0% - 100%
Gypsum 20 Water Agt Mash 30% 0% - 100%
Lactic acid 11 Water Agt Mash 61% 2% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 4% 0% - 17%
Calcium Chloride (dihydrate) 6 Water Agt Mash 7% 0% - 38%
Epsom Salt 5 Water Agt Mash 1% 0% - 2%
Table Salt 5 Water Agt Mash 19% 0% - 83%
Wyeast - Beer Nutrient 4 Water Agt Boil 25% 0% - 100%
Five Star Chemicals - 5.2 pH Stabilizer 3 Water Agt Mash 66% 50% - 99%

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