Belgian Strong Ale - Belgian Tripel (BJCP 2008) - Beer Recipes | Brewer's Friend
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Belgian Strong Ale - Belgian Tripel (BJCP 2008)




Top 10 Belgian Tripel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Tripel
5.5 gal 8.01% 35.71 1.075 1.014
All Grain 7650
Bruhaha - THC (Cannabis) Beer
4 gal 8.62% 49.5 1.075 1.010
Partial Mash 6958
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 4594
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 3791
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 3581
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 3284
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2824
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 2551
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 2497
Saffron Tripel
2.5 gal 6.49% 49.41 1.066 1.016
All Grain 2445

Newest Belgian Tripel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Tripels Makes It Safe
5.15 gal 7.36% 22.75 1.069 1.013
All Grain 9
Belgian triple feb
4 gal 8.13% 37.5 1.071 1.009
All Grain 26
#38 Triple #6
25 L 8.65% 21.25 1.075 1.009
All Grain 26
belgian Triple
23 L 9.04% 20.7 1.079 1.010
All Grain 31
Awesome Recipe
26 L 9.36% 20.85 1.084 1.013
All Grain 19
Tripel
45 L 9.08% 0 1.088 1.018
All Grain 32
Tripel a1.0
10 L 8.92% 25.26 1.077 1.009
All Grain 52
Proton Tripel
170 L 7.57% 31.74 1.067 1.010
All Grain 42
Tripel Karmeliet Clone
5.5 gal 9.03% 26.4 1.088 1.019
All Grain 47
Steph trippel
4.5 gal 9.62% 67.39 1.086 1.013
Partial Mash 48

Fermentables Used In Belgian Tripel (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 222 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 174 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 158 Sugar sugar 0°L
46 11% 1% - 25%
Aromatic 82 Grain base malt 38°L
33 3% 1% - 27%
Corn Sugar - Dextrose 72 Sugar sugar 0.5°L
42 11% 2% - 30%
German - Pilsner 70 German Grain base malt 1.6°L
38 73% 4% - 100%
American - Pilsner 66 American Grain base malt 1.8°L
37 67% 3% - 100%
US - Pale 2-Row 56 US Grain base malt 1.8°L
37 56% 9% - 91%
Flaked Oats 48 Adjunct raw 2.2°L
33 6% 2% - 21%
Belgian - Wheat 44 Belgian Grain base malt 1.8°L
38 11% 2% - 36%

Hops Used In Belgian Tripel (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 300 3.5 32% 6% - 100%
Styrian Goldings 179 5.5 39% 6% - 100%
Tettnanger 77 4.5 43% 10% - 100%
Hallertau Mittelfruh 65 3.75 29% 7% - 100%
Magnum 49 15 36% 6% - 100%
East Kent Goldings 39 5 38% 9% - 100%
Hallertau Hersbrucker 35 4 37% 10% - 100%
Fuggles 32 4.5 29% 6% - 100%
Northern Brewer 31 7.8 37% 20% - 67%
Cascade 23 7 35% 9% - 100%

Steeping Grains Used In Belgian Tripel (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Aromatic Malt 11 Grain specialty malt 20°L
35 38% 3% - 100%
Aromatic 10 Grain base malt 38°L
33 52% 10% - 100%
Belgian - Biscuit 10 Belgian Grain roasted malt 23°L
35 35% 8% - 100%
Munich 7 Grain specialty malt 6°L
37 48% 33% - 77%
Honey Malt 6 Grain crystal malt 25°L
37 42% 12% - 56%
German - Melanoidin 5 German Grain roasted malt 25°L
37 63% 50% - 67%
American - Carapils (Dextrine Malt) 5 American Grain crystal malt 1.8°L
33 56% 31% - 100%
Belgian - Pilsner 4 Belgian Grain base malt 1.6°L
37 69% 35% - 100%
Caramel / Crystal 60L 3 Grain crystal malt 60°L
34 44% 9% - 100%
German - Carapils 3 German Grain crystal malt 1.3°L
35 72% 17% - 100%

Yeasts Used In Belgian Tripel (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Trappist High Gravity 3787 78 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 68 White Labs Ale High Med-High 77.5% 66°F 72°F
Mangrove Jack - Belgian Tripel M31 63 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Monastary Ale Yeast WLP500 52 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 40 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Strong Ale 1388 30 Wyeast Ale 0.12 Low 76% 64°F 80°F
Wyeast - Belgian Ale 1214 30 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Belgian Ale Yeast WLP550 27 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 21 Wyeast Ale 0.12 High 74% 65°F 85°F

Other Ingredients Used In Belgian Tripel (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 45 Fining Mash 63% 0% - 100%
Gypsum 42 Water Agt Mash 20% 0% - 100%
Whirlfloc 41 Water Agt Boil 61% 0% - 100%
Lactic acid 25 Water Agt Mash 69% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 14% 0% - 61%
Epsom Salt 14 Water Agt Other 5% 0% - 15%
Yeast Nutrient 11 Other Other 44% 0% - 100%
Coriander Seed 11 Spice Whirlpool 44% 1% - 100%
Calcium Chloride (anhydrous) 10 Other Mash 18% 0% - 57%
Phosphoric acid 7 Water Agt Mash 69% 16% - 100%

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