Belgian Strong Ale - Belgian Tripel (BJCP 2008)
Top 10 Belgian Tripel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Tripel |
5.5 gal | 8.01% | 35.71 | 1.075 | 1.014 | All Grain | 6827 | |
| Bruhaha - THC (Cannabis) Beer |
4 gal | 8.62% | 49.5 | 1.075 | 1.010 | Partial Mash | 6216 | |
| Pink Peppercorn Tripel |
5 gal | 8.32% | 0 | 1.068 | 1.005 | All Grain | 4200 | |
| Curieux Clone |
5.75 gal | 9.92% | 46.87 | 1.088 | 1.013 | All Grain | 3451 | |
| Brutus |
9 gal | 13.29% | 30.06 | 1.093 | 0.998 | All Grain | 3267 | |
| My Tripel 11/02/14 |
5.5 gal | 8.51% | 30.69 | 1.085 | 1.020 | extract | 2942 | |
| 68º North |
14 L | 8.77% | 32.44 | 1.080 | 1.013 | All Grain | 2639 | |
| Drivel |
21 L | 8.93% | 30.19 | 1.080 | 1.012 | All Grain | 2329 | |
| Aitvarė |
16 L | 8.51% | 34.61 | 1.075 | 1.011 | All Grain | 2317 | |
| Saffron Tripel |
2.5 gal | 6.49% | 49.41 | 1.066 | 1.016 | All Grain | 2227 |
Newest Belgian Tripel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Jujak tripel |
30 L | 8.63% | 14.44 | 1.081 | 1.016 | Partial Mash | 12 | |
| TBurg Tripel |
5.5 gal | 8.37% | 27.03 | 1.081 | 1.017 | All Grain | 60 | |
| Westmalle clone |
5 gal | 8.12% | 37.45 | 1.082 | 1.020 | extract | 22 | |
| TripelMichiel |
33 L | 8.56% | 28.88 | 1.076 | 1.010 | All Grain | 49 | |
| BELGIAN TRIPEL |
8 L | 9.45% | 24.95 | 1.082 | 1.010 | All Grain | 76 | |
| Cozy Toasty Tripel |
22 L | 7.93% | 23.83 | 1.067 | 1.006 | All Grain | 124 | |
| Cozy Toasty Tripel |
18 L | 9.82% | 26.65 | 1.083 | 1.008 | All Grain | 61 | |
| “Spicy” Golden Triple |
2.3 gal | 7.56% | 21.98 | 1.062 | 1.005 | BIAB | 52 | |
| Tertiary Tripel |
25.5 gal | 7.72% | 42.68 | 1.070 | 1.012 | All Grain | 100 | |
| Whiskey Mash |
22 L | 5.42% | 0 | 1.053 | 1.012 | All Grain | 84 |
Fermentables Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 219 | Belgian | Grain | base malt |
1.6°L
|
37 | 73% | 10% - 100% |
| Belgian Candi Sugar - Clear/Blond (0L) | 165 | Sugar | sugar |
0°L
|
38 | 11% | 1% - 35% | |
| Cane Sugar | 157 | Sugar | sugar |
0°L
|
46 | 11% | 1% - 25% | |
| Belgian - Aromatic | 83 | Belgian | Grain | roasted malt |
38°L
|
33 | 3% | 1% - 27% |
| German - Pilsner | 69 | German | Grain | base malt |
1.6°L
|
38 | 73% | 4% - 100% |
| Corn Sugar - Dextrose | 68 | Sugar | sugar |
0.5°L
|
42 | 11% | 2% - 30% | |
| American - Pilsner | 62 | American | Grain | base malt |
1.8°L
|
37 | 67% | 3% - 100% |
| US - Pale 2-Row | 56 | US | Grain | base malt |
1.8°L
|
37 | 56% | 9% - 91% |
| Flaked Oats | 45 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 21% | |
| Belgian - Wheat | 44 | Belgian | Grain | base malt |
1.8°L
|
38 | 11% | 2% - 36% |
Hops Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 289 | 3.5 | 32% | 6% - 100% |
| Styrian Goldings | 167 | 5.5 | 39% | 6% - 100% |
| Tettnanger | 71 | 4.5 | 44% | 14% - 100% |
| Hallertau Mittelfruh | 59 | 3.75 | 30% | 7% - 100% |
| Magnum | 47 | 15 | 38% | 6% - 100% |
| Hallertau Hersbrucker | 36 | 4 | 36% | 10% - 100% |
| East Kent Goldings | 36 | 5 | 36% | 9% - 100% |
| Fuggles | 31 | 4.5 | 29% | 6% - 100% |
| Northern Brewer | 27 | 7.8 | 37% | 20% - 67% |
| Cascade | 23 | 7 | 35% | 9% - 100% |
Steeping Grains Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Aromatic Malt | 11 | Grain | specialty malt |
20°L
|
35 | 38% | 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 | 5 | German | Grain | roasted malt |
25°L
|
37 | 63% | 50% - 67% |
| American - Carapils (Dextrine Malt) | 5 | American | Grain | crystal malt |
1.8°L
|
33 | 56% | 31% - 100% |
| Belgian - Pilsner | 4 | Belgian | Grain | base malt |
1.6°L
|
37 | 69% | 35% - 100% |
| Caramel / Crystal 60L | 3 | Grain | crystal malt |
60°L
|
34 | 44% | 9% - 100% | |
| German - Carapils | 3 | German | Grain | crystal malt |
1.3°L
|
35 | 72% | 17% - 100% |
Yeasts Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Trappist High Gravity 3787 | 79 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| White Labs - Abbey Ale Yeast WLP530 | 68 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Mangrove Jack - Belgian Tripel M31 | 56 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| White Labs - Monastary Ale Yeast WLP500 | 49 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 37 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Wyeast - Belgian Strong Ale 1388 | 29 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| Wyeast - Belgian Ale 1214 | 29 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| White Labs - Belgian Ale Yeast WLP550 | 26 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 24 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ardennes 3522 | 20 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
Other Ingredients Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 47 | Fining | Mash | 61% | 0% - 100% |
| Gypsum | 41 | Water Agt | Mash | 20% | 0% - 100% |
| Whirlfloc | 37 | Water Agt | Boil | 63% | 0% - 100% |
| Lactic acid | 23 | Water Agt | Mash | 69% | 0% - 100% |
| Calcium Chloride (dihydrate) | 19 | Water Agt | Mash | 16% | 0% - 61% |
| Epsom Salt | 15 | Water Agt | Mash | 6% | 0% - 20% |
| Coriander Seed | 12 | Spice | Boil | 44% | 1% - 100% |
| Yeast Nutrient | 11 | Other | Boil | 44% | 0% - 100% |
| Calcium Chloride (anhydrous) | 7 | Water Agt | Mash | 15% | 0% - 50% |
| Phosphoric acid | 7 | Water Agt | Mash | 69% | 16% - 100% |
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