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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 5544
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 3299
Belgian Tripel I
10 L 8.53% 24.48 1.083 1.018
All Grain 2887
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 2872
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2613
Bruhaha - THC (Cannabis) Beer
4 gal 8.62% 49.5 1.075 1.010
Partial Mash 2403
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2287
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2122
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 1864
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 1847

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Triple
5 gal 9.3% 43.34 1.086 1.015
All Grain 6
Awesome Recipe
20 L 9.4% 34.82 1.081 1.009
All Grain 0
Spiced Tripel
27 L 8.88% 27.45 1.078 1.010
BIAB 7
La Swill du Nouveau-Monde
30 L 10.17% 60.76 1.093 1.016
All Grain 10
Tripel Karmeliet clone
19 L 8.33% 31.92 1.080 1.017
All Grain 24
BELGIAN TRIPEL
19 L 7.54% 27.2 1.074 1.017
All Grain 40
Three Dog Night
5 gal 7.93% 40.05 1.075 1.014
extract 19
Citriple
23 L 8.38% 18.82 1.070 1.006
All Grain 28
Tripel
5.5 gal 8.96% 41.82 1.089 1.021
All Grain 49
Awesome Recipe
5.5 gal 8.48% 22.76 1.078 1.013
All Grain 15

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 161 Belgian Grain base malt 1.6°L
37 71% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 105 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 90 Sugar sugar 0°L
46 11% 1% - 24%
Belgian - Aromatic 66 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 44 German Grain base malt 1.6°L
38 69% 4% - 100%
Pale 2-Row 41 Grain base malt 1.8°L
37 53% 9% - 91%
Corn Sugar - Dextrose 40 Sugar sugar 0.5°L
42 11% 2% - 24%
American - Pilsner 40 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%
Belgian - Pale Ale 32 Belgian Grain base malt 3.4°L
38 44% 6% - 98%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 193 3.5 30% 6% - 100%
Styrian Goldings 107 5.5 37% 6% - 100%
Tettnanger 48 4.5 41% 15% - 100%
Hallertau Mittelfruh 34 3.75 30% 10% - 67%
Magnum 34 15 33% 6% - 100%
Hallertau Hersbrucker 30 4 35% 10% - 100%
Fuggles 24 4.5 30% 6% - 100%
East Kent Goldings 23 5 30% 9% - 75%
Northern Brewer 23 7.8 38% 20% - 67%
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
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 57% 10% - 100%
Aromatic Malt 8 Grain specialty malt 20°L
35 39% 3% - 100%
Belgian - Biscuit 7 Belgian Grain roasted malt 23°L
35 35% 8% - 100%
Munich 6 Grain specialty malt 6°L
37 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 - Caramel Pils 3 Belgian Grain crystal malt 8°L
34 80% 41% - 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%

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 55 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 50 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 38 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 24 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Ale 1214 23 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Mangrove Jack - Belgian Tripel M31 22 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Belgian Ale Yeast WLP550 22 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 19 Wyeast Ale 0.12 Low 76% 64°F 80°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 15 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 13 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 32 Fining Boil 67% 1% - 100%
Whirlfloc 23 Fining Boil 74% 5% - 100%
Gypsum 13 Water Agt Mash 21% 0% - 100%
Lactic acid 7 Water Agt Mash 47% 2% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 7% 0% - 38%
Table Salt 4 Water Agt Mash 3% 0% - 13%
Calcium Chloride (dihydrate) 4 Water Agt Mash 3% 0% - 12%
Epsom Salt 4 Water Agt Mash 1% 0% - 2%
Five Star Chemicals - 5.2 pH Stabilizer 3 Water Agt Mash 66% 50% - 98%
Chalk 3 Water Agt Mash 13% 0% - 38%

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