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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