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	4454
merry monks	5.5 gal	9.34%	28.93	1.095	1.024		All Grain	3414
Pink Peppercorn Tripel	5 gal	8.32%	0	1.068	1.005		All Grain	2764
Curieux Clone	5.75 gal	9.92%	46.87	1.088	1.013		All Grain	2514
Brutus	9 gal	13.29%	30.06	1.093	0.998		All Grain	2220
Belgian Tripel I	10 L	8.53%	24.48	1.083	1.018		All Grain	2179
My Tripel 11/02/14	5.5 gal	8.51%	30.69	1.085	1.020		extract	2038
Triple Tripel	5 gal	7.92%	15.56	1.082	1.021		All Grain	1998
68º North	14 L	8.77%	32.44	1.080	1.013		All Grain	1932
Aitvarė	16 L	8.51%	34.61	1.075	1.011		All Grain	1675

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Triple FDM	2200 L	9.23%	26.24	1.084	1.014		extract	7
Awesome Recipe	11 gal	8.39%	0	1.082	1.019		All Grain	0
Tripel de glace	21 L	8.29%	12.03	1.078	1.015		All Grain	13
Awesome Recipe	5.5 gal	9.15%	39.06	1.087	1.018		All Grain	9
Raspberry Beret (Raspberry Belgian Triple)	5.5 gal	9.59%	30.81	1.088	1.015		All Grain	18
Tripel	10 L	6.23%	0	1.062	1.015		All Grain	16
Slightly Mad	120 L	7.73%	34.05	1.071	1.013		extract	19
Tripel	20 L	8.45%	29.13	1.078	1.014		All Grain	28
3	5.5 gal	8.27%	47.99	1.074	1.011		All Grain	27
Triclops	6 gal	8.69%	25.01	1.081	1.015		All Grain	32

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	189	Belgian	Grain	base malt	1.6°L	37	72%	10% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	130		Sugar	sugar	0°L	38	11%	1% - 35%
Cane Sugar	111		Sugar	sugar	0°L	46	11%	1% - 24%
Belgian - Aromatic	71	Belgian	Grain	roasted malt	38°L	33	3%	1% - 27%
German - Pilsner	50	German	Grain	base malt	1.6°L	38	71%	4% - 100%
American - Pale 2-Row	49	American	Grain	base malt	1.8°L	37	55%	9% - 91%
Corn Sugar - Dextrose	48		Sugar	sugar	0.5°L	42	10%	2% - 24%
American - Pilsner	47	American	Grain	base malt	1.8°L	37	61%	3% - 96%
Flaked Oats	38		Adjunct	raw	2.2°L	33	7%	2% - 21%
Belgian - Pale Ale	38	Belgian	Grain	base malt	3.4°L	38	47%	6% - 98%

Hops Used In Belgian Tripel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	223	3.5	31%	6% - 100%
Styrian Goldings	134	5.5	38%	6% - 100%
Tettnanger	55	4.5	42%	15% - 100%
Hallertau Mittelfruh	45	3.75	29%	7% - 70%
Magnum	38	15	33%	6% - 100%
Hallertau Hersbrucker	34	4	35%	10% - 100%
Northern Brewer	27	7.8	37%	20% - 67%
East Kent Goldings	26	5	31%	9% - 75%
Fuggles	26	4.5	29%	6% - 100%
Cascade	22	7	34%	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%
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	63	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	54	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	43	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	29	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
Mangrove Jack - Belgian Tripel M31	24	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ale 1214	24	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Belgian Ale Yeast WLP550	24	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	18	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	26	Fining	Boil	72%	5% - 100%
Gypsum	15	Water Agt	Mash	33%	0% - 100%
Lactic acid	8	Water Agt	Mash	54%	2% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	7%	0% - 38%
Calcium Chloride (dihydrate)	5	Water Agt	Boil	3%	0% - 12%
Wyeast - Beer Nutrient	4	Water Agt	Boil	26%	0% - 100%
Epsom Salt	4	Water Agt	Mash	1%	0% - 2%
Table Salt	4	Water Agt	Mash	3%	0% - 13%
Chalk	3	Water Agt	Mash	13%	0% - 38%

Photos