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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 5037
merry monks
5.5 gal 9.34% 28.93 1.095 1.024
All Grain 3916
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 3094
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 2710
Belgian Tripel I
10 L 8.53% 24.48 1.083 1.018
All Grain 2612
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2405
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2167
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2028
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 1774
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 1693

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
3.25 gal 8.53% 39.98 1.082 1.017
extract 9
Awesome Recipe
20 L 8.01% 0 1.081 1.020
All Grain 1
Awesome Recipe
33.72 L 5.99% 0 1.058 1.012
All Grain 1
Belgian Tripel
3.5 gal 8.28% 39.61 1.075 1.012
All Grain 192
Tripel
20 L 8.48% 23.7 1.082 1.017
All Grain 6
Belgian Triple
5.5 gal 9.29% 28.27 1.084 1.014
All Grain 28
Belgian Tripel Imitation
1 gal 9.8% 37.13 1.084 1.009
All Grain 38
Belgium shit
4.5 gal 7.76% 45.65 1.077 1.017
All Grain 9
Sint-Michielsbrug
5.5 gal 8.33% 14.76 1.076 1.013
BIAB 10
Tripel #2
7.9 L 8.5% 31.71 1.078 1.013
All Grain 10

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 201 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 138 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 122 Sugar sugar 0°L
46 11% 1% - 26%
Belgian - Aromatic 76 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 57 German Grain base malt 1.6°L
38 72% 4% - 100%
Corn Sugar - Dextrose 52 Sugar sugar 0.5°L
42 10% 2% - 24%
American - Pilsner 52 American Grain base malt 1.8°L
37 62% 3% - 96%
American - Pale 2-Row 52 American Grain base malt 1.8°L
37 56% 7% - 91%
Belgian - Pale Ale 39 Belgian Grain base malt 3.4°L
38 46% 6% - 98%
Flaked Oats 39 Adjunct raw 2.2°L
33 6% 2% - 21%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 248 3.5 31% 6% - 100%
Styrian Goldings 141 5.5 39% 6% - 100%
Tettnanger 56 4.5 43% 15% - 100%
Hallertau Mittelfruh 48 3.75 29% 7% - 70%
Magnum 39 15 34% 6% - 100%
Hallertau Hersbrucker 34 4 36% 10% - 100%
East Kent Goldings 29 5 33% 9% - 75%
Fuggles 28 4.5 30% 6% - 100%
Northern Brewer 27 7.8 37% 20% - 67%
Domestic Hallertau 22 3.9 34% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Biscuit 9 Belgian Grain roasted malt 23°L
35 34% 8% - 100%
American - Aromatic Malt 9 American Grain base malt 20°L
35 41% 3% - 100%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 52% 10% - 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 73% 41% - 100%
German - Carapils 3 German Grain crystal malt 1.3°L
35 72% 17% - 100%
Belgian - Cara 20L 3 Belgian Grain crystal malt 22°L
34 29% 20% - 43%

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 63 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 58 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 45 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 31 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 30 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 27 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 26 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Ale Yeast WLP550 25 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 21 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 18 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 Water Agt Boil 67% 1% - 100%
Whirlfloc 30 Water Agt Boil 67% 0% - 100%
Gypsum 21 Water Agt Mash 31% 0% - 100%
Lactic acid 11 Water Agt Mash 61% 2% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 9% 0% - 50%
Calcium Chloride (dihydrate) 6 Water Agt Mash 7% 0% - 38%
Wyeast - Beer Nutrient 5 Water Agt Boil 34% 0% - 100%
Epsom Salt 5 Water Agt Mash 1% 0% - 2%
Table Salt 5 Water Agt Mash 19% 0% - 83%
Five Star Chemicals - 5.2 pH Stabilizer 3 Water Agt Mash 66% 50% - 99%

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