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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 6344
Bruhaha - THC (Cannabis) Beer
4 gal 8.62% 49.5 1.075 1.010
Partial Mash 5102
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 3773
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 3234
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2988
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 2627
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 2437
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 2132
Drivel
21 L 8.93% 30.19 1.080 1.012
All Grain 2129
Saffron Tripel
2.5 gal 6.49% 49.41 1.066 1.016
All Grain 1924

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Trippel
1 gal 9.45% 31.91 1.080 1.008
extract 17
Belgian Trippel Trouble
30 L 8.01% 33.34 1.073 1.012
extract 16
Very Sneaky, Sir
120 gal 8.28% 46.52 1.073 1.010
All Grain 13
Tripel 10
20 L 10.04% 33.49 1.094 1.018
All Grain 18
tripel
3 L 9.58% 27.93 1.089 1.016
extract 48
Trinity Tripel
10.5 gal 7.69% 23.82 1.075 1.016
All Grain 9
Awesome Recipe
23 L 9.07% 32.12 1.078 1.009
All Grain 29
Belgian Tripel I
5.5 gal 8.66% 35.89 1.080 1.014
All Grain 260
Drinkin' Tripel, Seein' Double, Feelin' Single
5.5 gal 8.7% 62.96 1.076 1.010
BIAB 38
Belgium Tripel
5.5 gal 8.7% 42.76 1.081 1.015
All Grain 41

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 186 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 132 Sugar sugar 0°L
38 11% 2% - 35%
Cane Sugar 111 Sugar sugar 0°L
46 11% 1% - 24%
Belgian - Aromatic 72 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
German - Pilsner 54 German Grain base malt 1.6°L
38 72% 4% - 100%
Corn Sugar - Dextrose 53 Sugar sugar 0.5°L
42 10% 2% - 24%
American - Pilsner 45 American Grain base malt 1.8°L
37 63% 3% - 96%
Pale 2-Row 43 Grain base malt 1.8°L
37 54% 9% - 91%
Belgian - Wheat 38 Belgian Grain base malt 1.8°L
38 11% 2% - 36%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 38 Sugar sugar 0°L
32 11% 5% - 24%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 234 3.5 31% 6% - 100%
Styrian Goldings 134 5.5 37% 6% - 100%
Tettnanger 54 4.5 43% 15% - 100%
Hallertau Mittelfruh 49 3.75 30% 7% - 70%
Magnum 39 15 34% 6% - 100%
Hallertau Hersbrucker 35 4 37% 10% - 100%
Fuggles 28 4.5 29% 6% - 100%
East Kent Goldings 27 5 34% 9% - 100%
Northern Brewer 24 7.8 38% 20% - 67%
Cascade 22 7 35% 9% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Aromatic Malt 10 Grain specialty malt 20°L
35 37% 3% - 100%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 52% 10% - 100%
Belgian - Biscuit 9 Belgian Grain roasted malt 23°L
35 34% 8% - 100%
Munich 7 Grain specialty malt 6°L
37 48% 33% - 77%
Honey Malt 6 Grain crystal malt 25°L
37 42% 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%
German - Carapils 3 German Grain crystal malt 1.3°L
35 72% 17% - 100%
Belgian - Caramel Pils 3 Belgian Grain crystal malt 8°L
34 80% 41% - 100%
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 64 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 61 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 42 White Labs Ales High Medium 77.5% 65°F 72°F
Mangrove Jack - Belgian Tripel M31 35 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Fermentis - Safbrew - Abbaye Yeast BE-256 30 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 25 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ale 1214 25 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Strong Ale 1388 24 Wyeast Ale 0.12 Low 76% 64°F 80°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 19 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 37 Other Boil 65% 0% - 100%
Whirlfloc 31 Water Agt Boil 67% 0% - 100%
Gypsum 20 Water Agt Boil 15% 0% - 100%
Lactic acid 12 Water Agt Mash 62% 2% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 9% 0% - 45%
Epsom Salt 8 Water Agt Mash 2% 0% - 12%
Chalk 5 Water Agt Mash 15% 0% - 38%
Calcium Chloride (dihydrate) 5 Water Agt Sparge 6% 0% - 38%
Table Salt 5 Water Agt Mash 19% 0% - 83%
Yeast Nutrient 5 Other Other 53% 0% - 100%

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