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	3786
merry monks	5.5 gal	9.34%	28.93	1.095	1.024		All Grain	2818
Pink Peppercorn Tripel	5 gal	8.32%	0	1.068	1.005		All Grain	2491
Curieux Clone	5.75 gal	9.92%	46.87	1.088	1.013		All Grain	2099
Brutus	9 gal	13.29%	30.06	1.093	0.998		All Grain	2031
My Tripel 11/02/14	5.5 gal	8.51%	30.69	1.085	1.020		extract	1877
Belgian Tripel I	10 L	8.53%	24.48	1.083	1.018		All Grain	1791
68º North	14 L	8.77%	32.44	1.080	1.013		All Grain	1786
Triple Tripel	5 gal	7.92%	15.56	1.082	1.021		All Grain	1643
Aitvarė	16 L	8.51%	34.61	1.075	1.011		All Grain	1556

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Carrington tripel	5 gal	8.94%	30.93	1.083	1.015		extract	5
Cistercians Tripel	380 gal	8.43%	25.43	1.076	1.012		All Grain	2
Tripel	23 L	6.86%	23.65	1.066	1.014		All Grain	13
Clone fernando	40 L	7.15%	25.36	1.073	1.018		All Grain	12
Radegundis Triple	26 L	9%	25.66	1.081	1.012		All Grain	12
Awesome Recipe	5.5 gal	6.85%	0	1.070	1.017		BIAB	2
La fin de la Douleur	7 gal	8.41%	26.21	1.086	1.022		All Grain	15
Belgian trippel	5 gal	6.86%	107.7	1.070	1.018		All Grain	10
Awesome Recipe	5.5 gal	8.24%	29.17	1.083	1.020		All Grain	6
Awesome Recipe	10 gal	10.56%	40.83	1.096	1.016		All Grain	9

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	172	Belgian	Grain	base malt	1.6°L	37	72%	10% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	114		Sugar	sugar	0°L	38	11%	1% - 35%
Cane Sugar	97		Sugar	sugar	0°L	46	11%	1% - 24%
Belgian - Aromatic	65	Belgian	Grain	roasted malt	38°L	33	3%	1% - 27%
American - Pale 2-Row	47	American	Grain	base malt	1.8°L	37	56%	9% - 91%
German - Pilsner	45	German	Grain	base malt	1.6°L	38	71%	4% - 100%
American - Pilsner	44	American	Grain	base malt	1.8°L	37	60%	3% - 96%
Corn Sugar - Dextrose	43		Sugar	sugar	0.5°L	46	10%	2% - 24%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	37		Sugar	sugar	0°L	32	11%	5% - 24%
Flaked Oats	36		Adjunct	raw	2.2°L	33	7%	2% - 21%

Hops Used In Belgian Tripel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	206	3.5	30%	6% - 100%
Styrian Goldings	121	5.5	38%	6% - 100%
Tettnanger	53	4.5	42%	11% - 100%
Hallertau Mittelfruh	40	3.75	29%	7% - 67%
Magnum	34	15	33%	6% - 100%
Hallertau Hersbrucker	32	4	35%	10% - 100%
Fuggles	25	4.5	29%	6% - 100%
East Kent Goldings	25	5	31%	9% - 75%
Northern Brewer	25	7.8	39%	20% - 67%
Cascade	21	7	35%	8% - 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%
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 - Caramel Pils	4	Belgian	Grain	crystal malt	8°L	34	64%	41% - 100%
Belgian - Cara 20L	3	Belgian	Grain	crystal malt	22°L	34	29%	20% - 43%
American - Caramel / Crystal 60L	3	American	Grain	crystal malt	60°L	34	44%	9% - 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	56	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	53	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	42	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256	25	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Belgian Strong Ale 1388	25	Wyeast	Ale	0.12	Low	76%	64°F	80°F
Wyeast - Belgian Ale 1214	25	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°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	18	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	17	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	15	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	33	Fining	Boil	68%	1% - 100%
Whirlfloc	25	Fining	Boil	71%	5% - 100%
Gypsum	11	Water Agt	Mash	32%	0% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	6%	0% - 38%
Lactic acid	6	Water Agt	Mash	68%	28% - 100%
Wyeast - Beer Nutrient	3	Water Agt	Boil	34%	0% - 100%
Epsom Salt	3	Water Agt	Mash	1%	0% - 2%
Table Salt	3	Water Agt	Mash	4%	0% - 13%
Chalk	2	Water Agt	Mash	19%	0% - 38%
Five Star Chemicals - 5.2 pH Stabilizer	1	Water Agt	Mash	50%	50% - 50%

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