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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 3786
merry monks
5.5 gal 9.34% 28.93 1.095 1.024
All Grain 2818
Pink Peppercorn Tripel
5 gal 8.32% 0 1.068 1.005
All Grain 2491
Curieux Clone
5.75 gal 9.92% 46.87 1.088 1.013
All Grain 2099
Brutus
9 gal 13.29% 30.06 1.093 0.998
All Grain 2031
My Tripel 11/02/14
5.5 gal 8.51% 30.69 1.085 1.020
extract 1877
Belgian Tripel I
10 L 8.53% 24.48 1.083 1.018
All Grain 1791
68º North
14 L 8.77% 32.44 1.080 1.013
All Grain 1786
Triple Tripel
5 gal 7.92% 15.56 1.082 1.021
All Grain 1643
Aitvarė
16 L 8.51% 34.61 1.075 1.011
All Grain 1556

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Carrington tripel
5 gal 8.94% 30.93 1.083 1.015
extract 5
Cistercians Tripel
380 gal 8.43% 25.43 1.076 1.012
All Grain 2
Tripel
23 L 6.86% 23.65 1.066 1.014
All Grain 13
Clone fernando
40 L 7.15% 25.36 1.073 1.018
All Grain 12
Radegundis Triple
26 L 9% 25.66 1.081 1.012
All Grain 12
Awesome Recipe
5.5 gal 6.85% 0 1.070 1.017
BIAB 2
La fin de la Douleur
7 gal 8.41% 26.21 1.086 1.022
All Grain 15
Belgian trippel
5 gal 6.86% 107.7 1.070 1.018
All Grain 10
Awesome Recipe
5.5 gal 8.24% 29.17 1.083 1.020
All Grain 6
Awesome Recipe
10 gal 10.56% 40.83 1.096 1.016
All Grain 9

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 172 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 114 Sugar sugar 0°L
38 11% 1% - 35%
Cane Sugar 97 Sugar sugar 0°L
46 11% 1% - 24%
Belgian - Aromatic 65 Belgian Grain roasted malt 38°L
33 3% 1% - 27%
American - Pale 2-Row 47 American Grain base malt 1.8°L
37 56% 9% - 91%
German - Pilsner 45 German Grain base malt 1.6°L
38 71% 4% - 100%
American - Pilsner 44 American Grain base malt 1.8°L
37 60% 3% - 96%
Corn Sugar - Dextrose 43 Sugar sugar 0.5°L
46 10% 2% - 24%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 37 Sugar sugar 0°L
32 11% 5% - 24%
Flaked Oats 36 Adjunct raw 2.2°L
33 7% 2% - 21%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 206 3.5 30% 6% - 100%
Styrian Goldings 121 5.5 38% 6% - 100%
Tettnanger 53 4.5 42% 11% - 100%
Hallertau Mittelfruh 40 3.75 29% 7% - 67%
Magnum 34 15 33% 6% - 100%
Hallertau Hersbrucker 32 4 35% 10% - 100%
Fuggles 25 4.5 29% 6% - 100%
East Kent Goldings 25 5 31% 9% - 75%
Northern Brewer 25 7.8 39% 20% - 67%
Cascade 21 7 35% 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%
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 - Caramel Pils 4 Belgian Grain crystal malt 8°L
34 64% 41% - 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 56 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 53 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 42 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 25 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
Wyeast - Belgian Ale 1214 25 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Belgian Ale Yeast WLP550 22 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Mangrove Jack - Belgian Tripel M31 18 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 17 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 15 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 33 Fining Boil 68% 1% - 100%
Whirlfloc 25 Fining Boil 71% 5% - 100%
Gypsum 11 Water Agt Mash 32% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 6% 0% - 38%
Lactic acid 6 Water Agt Mash 68% 28% - 100%
Wyeast - Beer Nutrient 3 Water Agt Boil 34% 0% - 100%
Epsom Salt 3 Water Agt Mash 1% 0% - 2%
Table Salt 3 Water Agt Mash 4% 0% - 13%
Chalk 2 Water Agt Mash 19% 0% - 38%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 50% 50% - 50%

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