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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 5188
merry monks
5.5 gal 9.34% 28.93 1.095 1.024
All Grain 3988
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 3138
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 2764
Belgian Tripel I
10 L 8.53% 24.48 1.083 1.018
All Grain 2689
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2448
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2187
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2047
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 1796
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 1725

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Pepper Tripel
22 L 8.76% 21 1.082 1.015
All Grain 2
Falcon
1 gal 7.69% 40.15 1.077 1.018
All Grain 4
The Hell You Say?
352 L 9.07% 21.23 1.077 1.008
All Grain 4
Awesome Recipe
50 L 9.05% 38.64 1.083 1.014
All Grain 4
Belgian Tripel
1000 L 7.68% 21.97 1.074 1.015
All Grain 19
Awesome Recipe
60 L 5.7% 0 1.058 1.014
All Grain 6
TT
40 L 10.64% 0 1.116 1.035
All Grain 9
Tripe
40 L 11.4% 0 1.116 1.029
All Grain 20
Awesome Recipe
40 L 14.25% 0 1.145 1.036
All Grain 13
Awesome Recipe
40 L 14.25% 0 1.145 1.036
All Grain 9

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 152 Belgian Grain base malt 1.6°L
37 71% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 100 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 88 Sugar sugar 0°L
46 11% 1% - 24%
Belgian - Aromatic 63 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 45 German Grain base malt 1.6°L
38 70% 4% - 100%
Corn Sugar - Dextrose 39 Sugar sugar 0.5°L
42 10% 2% - 24%
American - Pilsner 38 American Grain base malt 1.8°L
37 64% 3% - 96%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 37 Sugar sugar 0°L
32 11% 5% - 24%
Pale 2-Row 37 Grain base malt 1.8°L
37 54% 9% - 91%
Belgian - Pale Ale 31 Belgian Grain base malt 3.4°L
38 42% 6% - 98%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 189 3.5 30% 6% - 100%
Styrian Goldings 104 5.5 36% 6% - 100%
Tettnanger 45 4.5 42% 15% - 100%
Hallertau Mittelfruh 34 3.75 30% 10% - 67%
Magnum 33 15 33% 6% - 100%
Hallertau Hersbrucker 30 4 35% 10% - 100%
Fuggles 23 4.5 30% 6% - 100%
Northern Brewer 23 7.8 38% 20% - 67%
East Kent Goldings 22 5 31% 9% - 75%
Cascade 19 7 33% 9% - 77%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Aromatic Malt 8 Grain specialty malt 20°L
35 39% 3% - 100%
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 57% 10% - 100%
Belgian - Biscuit 7 Belgian Grain roasted malt 23°L
35 35% 8% - 100%
Munich 6 Grain specialty malt 6°L
38 49% 33% - 77%
Honey Malt 5 Grain crystal malt 25°L
37 39% 12% - 56%
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%
Belgian - Cara 20L 3 Belgian Grain crystal malt 22°L
34 29% 20% - 43%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 60% 31% - 100%
German - Carapils 3 German Grain crystal malt 1.3°L
35 72% 17% - 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 51 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 48 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 37 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 23 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Abbaye Yeast BE-256 22 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 22 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Mangrove Jack - Belgian Tripel M31 19 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Strong Ale 1388 18 Wyeast Ale 0.12 Low 76% 64°F 80°F
Wyeast - Belgian Ardennes 3522 13 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 13 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
Irish Moss 32 Fining Boil 67% 1% - 100%
Whirlfloc 22 Water Agt Boil 75% 5% - 100%
Gypsum 14 Water Agt Mash 27% 0% - 100%
Lactic acid 7 Water Agt Mash 47% 2% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 10% 0% - 38%
Calcium Chloride (dihydrate) 5 Water Agt Mash 10% 0% - 50%
Table Salt 4 Water Agt Mash 3% 0% - 13%
Epsom Salt 4 Water Agt Mash 1% 0% - 2%
Chalk 3 Water Agt Mash 13% 0% - 38%

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