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	4694
merry monks	5.5 gal	9.34%	28.93	1.095	1.024		All Grain	3653
Pink Peppercorn Tripel	5 gal	8.32%	0	1.068	1.005		All Grain	2908
Curieux Clone	5.75 gal	9.92%	46.87	1.088	1.013		All Grain	2590
Belgian Tripel I	10 L	8.53%	24.48	1.083	1.018		All Grain	2395
Brutus	9 gal	13.29%	30.06	1.093	0.998		All Grain	2306
Triple Tripel	5 gal	7.92%	15.56	1.082	1.021		All Grain	2121
My Tripel 11/02/14	5.5 gal	8.51%	30.69	1.085	1.020		extract	2091
68º North	14 L	8.77%	32.44	1.080	1.013		All Grain	1984
Aitvarė	16 L	8.51%	34.61	1.075	1.011		All Grain	1721

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
NewBrew Triple	5.5 gal	10.11%	33.55	1.103	1.026		All Grain	5
Westmalle Tripel	2.5 gal	9.64%	45.22	1.081	1.008		BIAB	21
Salted Caramel Chocolate Belgium beer	115 L	15.76%	9.87	1.146	1.026		All Grain	20
Belgian Tripel (Balast Pt.)	5 gal	9.14%	39.5	1.084	1.015		All Grain	36
Belgian Ripple	5.5 gal	7.96%	41.31	1.069	1.008		All Grain	40
Storm in a Teacup Tripel	5.5 gal	9.12%	34.46	1.085	1.016		All Grain	48
Lizzy in the sky with Diamonds	12 gal	7.88%	57.52	1.074	1.014		All Grain	36
Awesome Recipe	176 gal	9.24%	0	1.089	1.018		All Grain	30
TRIPLE BELGIUM	100 L	8.12%	21.97	1.075	1.013		All Grain	64
belgian triple	20 L	7.68%	19.96	1.073	1.014		BIAB	36

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	196	Belgian	Grain	base malt	1.6°L	37	72%	10% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	134		Sugar	sugar	0°L	38	11%	1% - 35%
Cane Sugar	114		Sugar	sugar	0°L	46	11%	1% - 24%
Belgian - Aromatic	73	Belgian	Grain	roasted malt	38°L	33	3%	1% - 27%
German - Pilsner	53	German	Grain	base malt	1.6°L	38	72%	4% - 100%
Corn Sugar - Dextrose	51		Sugar	sugar	0.5°L	42	10%	2% - 24%
American - Pale 2-Row	50	American	Grain	base malt	1.8°L	37	56%	9% - 91%
American - Pilsner	49	American	Grain	base malt	1.8°L	37	62%	3% - 96%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	39		Sugar	sugar	0°L	32	11%	5% - 24%
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	230	3.5	31%	6% - 100%
Styrian Goldings	137	5.5	38%	6% - 100%
Tettnanger	55	4.5	42%	15% - 100%
Hallertau Mittelfruh	48	3.75	30%	7% - 70%
Magnum	38	15	33%	6% - 100%
Hallertau Hersbrucker	35	4	36%	10% - 100%
East Kent Goldings	28	5	32%	9% - 75%
Fuggles	27	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	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	62	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	57	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	44	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	30	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Mangrove Jack - Belgian Tripel M31	28	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Strong Ale 1388	26	Wyeast	Ale	0.12	Low	76%	64°F	80°F
Wyeast - Belgian Ale 1214	26	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°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	20	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	17	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	28	Water Agt	Boil	73%	5% - 100%
Gypsum	17	Water Agt	Mash	28%	0% - 100%
Lactic acid	10	Water Agt	Mash	57%	2% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Sparge	4%	0% - 17%
Calcium Chloride (dihydrate)	6	Water Agt	Sparge	7%	0% - 38%
Table Salt	5	Water Agt	Mash	19%	0% - 83%
Wyeast - Beer Nutrient	4	Water Agt	Boil	26%	0% - 100%
Epsom Salt	4	Water Agt	Mash	1%	0% - 2%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	17%	0% - 50%

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