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 8475
Bruhaha - THC (Cannabis) Beer
4 gal 8.62% 49.5 1.075 1.010
Partial Mash 7706
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 4892
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 4098
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 3799
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 3475
Laon Triple
17 L 8.39% 29.77 1.075 1.011
All Grain 3029
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 2725
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 2653
Saffron Tripel
2.5 gal 6.49% 49.41 1.066 1.016
All Grain 2636

Newest Belgian Tripel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
A Trappist Legend
5.5 gal 9.39% 37.18 1.080 1.008
All Grain 16
Trippeli
10 L 9.35% 13.69 1.089 1.017
BIAB 33
Belgian Tripel
20 L 8.59% 28.76 1.076 1.010
All Grain 38
Tripel Grain
5.25 gal 9.04% 32.52 1.078 1.013
Partial Mash 40
맥주신도시_벨지안 트리펠(24년 11월)
20 L 9.09% 32.54 1.080 1.010
All Grain 51
Avant Garden & Olinga - Shoddy vs. Classic
20 L 8.2% 36.08 1.073 1.011
BIAB 64
Belgian Tripel
22 L 7.61% 24.62 1.067 1.009
All Grain 58
Tripel Roger9-24
150 L 5.93% 9.33 1.060 1.015
All Grain 63
Alt Trippel
5.5 gal 8.84% 36.91 1.085 1.017
BIAB 91
Westmallish
23 L 8.99% 0 1.085 1.016
All Grain 115

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 233 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 187 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 171 Sugar sugar 0°L
46 11% 1% - 25%
Aromatic 83 Grain base malt 38°L
33 3% 1% - 27%
Corn Sugar - Dextrose 76 Sugar sugar 0.5°L
42 11% 2% - 30%
American - Pilsner 73 American Grain base malt 1.8°L
37 68% 3% - 100%
German - Pilsner 71 German Grain base malt 1.6°L
38 73% 4% - 100%
US - Pale 2-Row 56 US Grain base malt 1.8°L
37 56% 9% - 91%
Flaked Oats 55 Adjunct raw 2.2°L
33 6% 2% - 21%
Belgian - Wheat 48 Belgian Grain base malt 1.8°L
38 11% 1% - 36%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 315 3.5 32% 6% - 100%
Styrian Goldings 180 5.5 39% 6% - 100%
Tettnanger 80 4.5 43% 10% - 100%
Hallertau Mittelfruh 68 3.75 30% 7% - 100%
Magnum 53 15 37% 6% - 100%
East Kent Goldings 41 5 37% 9% - 100%
Hallertau Hersbrucker 37 4 37% 10% - 100%
Northern Brewer 34 7.8 36% 12% - 67%
Fuggles 32 4.5 29% 6% - 100%
Cascade 24 7 36% 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 - Biscuit 10 Belgian Grain roasted malt 23°L
35 35% 8% - 100%
Aromatic 10 Grain base malt 38°L
33 52% 10% - 100%
Munich 7 Grain specialty malt 6°L
37 48% 33% - 77%
Honey Malt 6 Grain crystal malt 25°L
37 42% 12% - 56%
American - Carapils (Dextrine Malt) 5 American Grain crystal malt 1.8°L
33 56% 31% - 100%
German - Melanoidin 5 German Grain roasted malt 25°L
37 63% 50% - 67%
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%
Cara 20L 3 Grain crystal malt 22°L
34 29% 20% - 43%

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 80 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Mangrove Jack - Belgian Tripel M31 72 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Abbey Ale Yeast WLP530 70 White Labs Ale High Med-High 77.5% 66°F 72°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 43 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Ale 1214 33 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 29 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 27 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ardennes 3522 24 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 50 Water Agt Mash 20% 0% - 100%
Irish Moss 49 Fining Boil 61% 0% - 100%
Whirlfloc 45 Water Agt Boil 60% 0% - 100%
Lactic acid 28 Water Agt Mash 67% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 13% 0% - 61%
Epsom Salt 22 Water Agt Mash 5% 0% - 26%
Yeast Nutrient 14 Other Boil 39% 0% - 100%
Coriander Seed 13 Spice Mash 51% 1% - 100%
Calcium Chloride (anhydrous) 12 Water Agt Mash 18% 0% - 57%
Phosphoric acid 8 Water Agt Mash 72% 16% - 100%

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