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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 6827
Bruhaha - THC (Cannabis) Beer
4 gal 8.62% 49.5 1.075 1.010
Partial Mash 6216
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 4200
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 3451
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 3267
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2942
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2639
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 2329
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 2317
Saffron Tripel
2.5 gal 6.49% 49.41 1.066 1.016
All Grain 2227

Newest Belgian Tripel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Jujak tripel
30 L 8.63% 14.44 1.081 1.016
Partial Mash 12
TBurg Tripel
5.5 gal 8.37% 27.03 1.081 1.017
All Grain 60
Westmalle clone
5 gal 8.12% 37.45 1.082 1.020
extract 22
TripelMichiel
33 L 8.56% 28.88 1.076 1.010
All Grain 49
BELGIAN TRIPEL
8 L 9.45% 24.95 1.082 1.010
All Grain 76
Cozy Toasty Tripel
22 L 7.93% 23.83 1.067 1.006
All Grain 124
Cozy Toasty Tripel
18 L 9.82% 26.65 1.083 1.008
All Grain 61
“Spicy” Golden Triple
2.3 gal 7.56% 21.98 1.062 1.005
BIAB 52
Tertiary Tripel
25.5 gal 7.72% 42.68 1.070 1.012
All Grain 100
Whiskey Mash
22 L 5.42% 0 1.053 1.012
All Grain 84

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 219 Belgian Grain base malt 1.6°L
37 73% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 165 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 157 Sugar sugar 0°L
46 11% 1% - 25%
Belgian - Aromatic 83 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 69 German Grain base malt 1.6°L
38 73% 4% - 100%
Corn Sugar - Dextrose 68 Sugar sugar 0.5°L
42 11% 2% - 30%
American - Pilsner 62 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 45 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 289 3.5 32% 6% - 100%
Styrian Goldings 167 5.5 39% 6% - 100%
Tettnanger 71 4.5 44% 14% - 100%
Hallertau Mittelfruh 59 3.75 30% 7% - 100%
Magnum 47 15 38% 6% - 100%
Hallertau Hersbrucker 36 4 36% 10% - 100%
East Kent Goldings 36 5 36% 9% - 100%
Fuggles 31 4.5 29% 6% - 100%
Northern Brewer 27 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%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 52% 10% - 100%
Belgian - Biscuit 9 Belgian Grain roasted malt 23°L
35 34% 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 79 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 56 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Monastary Ale Yeast WLP500 49 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 37 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Strong Ale 1388 29 Wyeast Ale 0.12 Low 76% 64°F 80°F
Wyeast - Belgian Ale 1214 29 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Belgian Ale Yeast WLP550 26 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 20 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 47 Fining Mash 61% 0% - 100%
Gypsum 41 Water Agt Mash 20% 0% - 100%
Whirlfloc 37 Water Agt Boil 63% 0% - 100%
Lactic acid 23 Water Agt Mash 69% 0% - 100%
Calcium Chloride (dihydrate) 19 Water Agt Mash 16% 0% - 61%
Epsom Salt 15 Water Agt Mash 6% 0% - 20%
Coriander Seed 12 Spice Boil 44% 1% - 100%
Yeast Nutrient 11 Other Boil 44% 0% - 100%
Calcium Chloride (anhydrous) 7 Water Agt Mash 15% 0% - 50%
Phosphoric acid 7 Water Agt Mash 69% 16% - 100%

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