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	4209
merry monks	5.5 gal	9.34%	28.93	1.095	1.024		All Grain	3175
Pink Peppercorn Tripel	5 gal	8.32%	0	1.068	1.005		All Grain	2662
Curieux Clone	5.75 gal	9.92%	46.87	1.088	1.013		All Grain	2391
Brutus	9 gal	13.29%	30.06	1.093	0.998		All Grain	2146
Belgian Tripel I	10 L	8.53%	24.48	1.083	1.018		All Grain	2034
My Tripel 11/02/14	5.5 gal	8.51%	30.69	1.085	1.020		extract	1985
68º North	14 L	8.77%	32.44	1.080	1.013		All Grain	1876
Triple Tripel	5 gal	7.92%	15.56	1.082	1.021		All Grain	1858
Aitvarė	16 L	8.51%	34.61	1.075	1.011		All Grain	1628

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tripel Christmas	3.5 gal	9.84%	34.36	1.078	1.007		BIAB	4
Test Tickle Tim	5 gal	5.44%	39.87	1.054	1.013		Partial Mash	6
Abbey Ale	5.5 gal	8.12%	53.39	1.078	1.016		All Grain	5
The Other Scott (Belgian Tripel with Pecans and Peaches)	20 gal	10.15%	42.62	1.093	1.015		All Grain	12
Belgian Triple - Extract	5 gal	8.19%	42.17	1.079	1.016		extract	8
Westmalle Tripel	2 gal	9.49%	41.05	1.080	1.008		All Grain	35
Awesome Recipe	5 gal	9.37%	45.98	1.086	1.015		All Grain	139
썬동산 Belgian Tripel	21 L	8.87%	27.22	1.078	1.010		All Grain	11
2019-4 Belgian Tripel	5.5 gal	8.55%	42.82	1.081	1.016		All Grain	8
Tripel 2	22 L	9.41%	35.42	1.081	1.009		extract	13

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	184	Belgian	Grain	base malt	1.6°L	37	72%	10% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	125		Sugar	sugar	0°L	38	11%	1% - 35%
Cane Sugar	103		Sugar	sugar	0°L	46	11%	1% - 24%
Belgian - Aromatic	69	Belgian	Grain	roasted malt	38°L	33	3%	1% - 27%
American - Pale 2-Row	48	American	Grain	base malt	1.8°L	37	55%	9% - 91%
Corn Sugar - Dextrose	47		Sugar	sugar	0.5°L	42	10%	2% - 24%
German - Pilsner	47	German	Grain	base malt	1.6°L	38	71%	4% - 100%
American - Pilsner	45	American	Grain	base malt	1.8°L	37	60%	3% - 96%
Flaked Oats	38		Adjunct	raw	2.2°L	33	7%	2% - 21%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	37		Sugar	sugar	0°L	32	11%	5% - 27%

Hops Used In Belgian Tripel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	217	3.5	30%	6% - 100%
Styrian Goldings	131	5.5	38%	6% - 100%
Tettnanger	53	4.5	42%	15% - 100%
Hallertau Mittelfruh	44	3.75	29%	7% - 67%
Magnum	37	15	33%	6% - 100%
Hallertau Hersbrucker	34	4	35%	10% - 100%
Northern Brewer	26	7.8	38%	20% - 67%
East Kent Goldings	26	5	31%	9% - 75%
Fuggles	25	4.5	29%	6% - 100%
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%
Belgian - Caramel Pils	5	Belgian	Grain	crystal malt	8°L	34	72%	41% - 100%
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 - 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	60	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	54	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	41	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	26	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Belgian Strong Ale 1388	26	Wyeast	Ale	0.12	Low	76%	64°F	80°F
Wyeast - Belgian Ale 1214	24	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Belgian Ale Yeast WLP550	23	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Mangrove Jack - Belgian Tripel M31	21	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ardennes 3522	18	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	18	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°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	25	Other	Boil	71%	5% - 100%
Gypsum	13	Water Agt	Mash	27%	0% - 100%
Lactic acid	8	Water Agt	Mash	54%	2% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	6%	0% - 38%
Epsom Salt	4	Water Agt	Mash	1%	0% - 2%
Table Salt	4	Water Agt	Mash	3%	0% - 13%
Wyeast - Beer Nutrient	3	Water Agt	Boil	34%	0% - 100%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	4%	0% - 12%
Chalk	3	Water Agt	Mash	13%	0% - 38%

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