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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 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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