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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 4454
merry monks
5.5 gal 9.34% 28.93 1.095 1.024
All Grain 3414
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 2764
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 2514
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2220
Belgian Tripel I
10 L 8.53% 24.48 1.083 1.018
All Grain 2179
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2038
Triple Tripel
5 gal 7.92% 15.56 1.082 1.021
All Grain 1998
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 1932
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 1675

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Triple FDM
2200 L 9.23% 26.24 1.084 1.014
extract 7
Awesome Recipe
11 gal 8.39% 0 1.082 1.019
All Grain 0
Tripel de glace
21 L 8.29% 12.03 1.078 1.015
All Grain 13
Awesome Recipe
5.5 gal 9.15% 39.06 1.087 1.018
All Grain 9
Raspberry Beret (Raspberry Belgian Triple)
5.5 gal 9.59% 30.81 1.088 1.015
All Grain 18
Tripel
10 L 6.23% 0 1.062 1.015
All Grain 16
Slightly Mad
120 L 7.73% 34.05 1.071 1.013
extract 19
Tripel
20 L 8.45% 29.13 1.078 1.014
All Grain 28
3
5.5 gal 8.27% 47.99 1.074 1.011
All Grain 27
Triclops
6 gal 8.69% 25.01 1.081 1.015
All Grain 32

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 189 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 130 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 111 Sugar sugar 0°L
46 11% 1% - 24%
Belgian - Aromatic 71 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 50 German Grain base malt 1.6°L
38 71% 4% - 100%
American - Pale 2-Row 49 American Grain base malt 1.8°L
37 55% 9% - 91%
Corn Sugar - Dextrose 48 Sugar sugar 0.5°L
42 10% 2% - 24%
American - Pilsner 47 American Grain base malt 1.8°L
37 61% 3% - 96%
Flaked Oats 38 Adjunct raw 2.2°L
33 7% 2% - 21%
Belgian - Pale Ale 38 Belgian Grain base malt 3.4°L
38 47% 6% - 98%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 223 3.5 31% 6% - 100%
Styrian Goldings 134 5.5 38% 6% - 100%
Tettnanger 55 4.5 42% 15% - 100%
Hallertau Mittelfruh 45 3.75 29% 7% - 70%
Magnum 38 15 33% 6% - 100%
Hallertau Hersbrucker 34 4 35% 10% - 100%
Northern Brewer 27 7.8 37% 20% - 67%
East Kent Goldings 26 5 31% 9% - 75%
Fuggles 26 4.5 29% 6% - 100%
Cascade 22 7 34% 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 63 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 43 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 29 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Strong Ale 1388 25 Wyeast Ale 0.12 Low 76% 64°F 80°F
Mangrove Jack - Belgian Tripel M31 24 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 24 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Belgian Ale Yeast WLP550 24 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 20 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 Fining Boil 67% 1% - 100%
Whirlfloc 26 Fining Boil 72% 5% - 100%
Gypsum 15 Water Agt Mash 33% 0% - 100%
Lactic acid 8 Water Agt Mash 54% 2% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 7% 0% - 38%
Calcium Chloride (dihydrate) 5 Water Agt Boil 3% 0% - 12%
Wyeast - Beer Nutrient 4 Water Agt Boil 26% 0% - 100%
Epsom Salt 4 Water Agt Mash 1% 0% - 2%
Table Salt 4 Water Agt Mash 3% 0% - 13%
Chalk 3 Water Agt Mash 13% 0% - 38%

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