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Trappist Ale - Belgian Tripel


Top 10 Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Trappist Style Tripel (great Westmalle clone)
21 L 9.29% 23.77 19.5274 3.71451
All Grain 3735
She Devil Tripel
20.8 L 9.62% 34.96 1.097 1.023
BIAB 1772
Belgisk trippel
22.5 L 8.74% 38.53 1.079 1.012
All Grain 1621
vedo triplo
23 L 50.48% 0.65 1.5 1.115
All Grain 1512
Abbay Tripel Syndicate
1050 L 9.19% 20.13 20.538 3.91877
All Grain 1349
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 1017
Kjeller 5 Belgisk Trippel 25 l
25 L 8.85% 27.55 1.081 1.014
BIAB 805
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.02
All Grain 775
Tripel Karmeliet
23 L 8.48% 18.19 1.072 1.007
extract 727
Le Freak Clone
12 gal 8.08% 143.32 1.08 1.018
All Grain 539

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
A Well-Made Tripel
1 gal 4.67% 35.94 1.047 1.011
All Grain 5
Chimay Blue 3-17-18
5 gal 8.66% 34.23 1.079 1.013
BIAB 12
Duvel Clone MAR17
5 gal 7.35% 22.94 1.068 1.012
BIAB 7
Small batch Westmalle
5 L 8.76% 23.15 1.084 1.017
BIAB 33
Kaptein Sabeltann
23.1 L 10.33% 27.59 1.102 1.023
All Grain 13
Tripel
5.5 gal 9.13% 12.99 1.084 1.014
BIAB 47
Tube 3 Tripel
240 gal 7.94% 36.23 1.076 1.016
All Grain 20
Man the Rails Quad
10 gal 10.12% 54.54 1.092 1.015
extract 17
Belgisk trippel
20 L 10.77% 36.95 1.099 1.017
BIAB 31
Maple Sap Tripel
20 gal 8.66% 25.22 1.08 1.014
All Grain 32

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Pilsner
138
Belgian
Grain
Base malt
1.6 °L 
37
74%
6% - 100%
Belgian Candi SugarClear/Blond (0L)
96
Sugar
Sugar
0 °L 
38
10%
3% - 33%
Cane Sugar
82
Sugar
Sugar
0 °L 
46
12%
0% - 100%
Aromatic
55
Belgian
Grain
Roasted malt
38 °L 
33
4%
1% - 13%
Pilsner
46
German
Grain
Base malt
1.6 °L 
38
73%
17% - 94%
Belgian Candi SyrupClear (0L)
35
Sugar
Sugar
0 °L 
32
12%
0% - 32%
Pilsner
30
American
Grain
Base malt
1.8 °L 
37
75%
41% - 94%
Flaked Oats
30
Adjunct
Raw
2.2 °L 
33
4%
1% - 13%
Biscuit
27
Belgian
Grain
Roasted malt
23 °L 
35
4%
1% - 13%
Corn SugarDextrose
24
Sugar
Sugar
0.5 °L 
46
12%
3% - 25%

Hops Used In Belgian Tripel Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Saaz1433.533%3% - 100%
Styrian Goldings885.534%8% - 100%
Tettnanger384.540%13% - 85%
Hallertau Mittelfruh303.7532%14% - 61%
Magnum251538%11% - 100%
Hallertau Hersbrucker21436%10% - 80%
East Kent Goldings19536%13% - 75%
Domestic Hallertau153.933%17% - 75%
Perle118.248%25% - 75%
Sterling108.748%25% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
CaraVienne5Belgian
Grain
Crystal malt20 °L 
34
56%
11% - 100%
Pilsner4Belgian
Grain
Base malt1.6 °L 
37
60%
39% - 100%
Aromatic4Belgian
Grain
Roasted malt38 °L 
33
71%
40% - 100%
Biscuit3Belgian
Grain
Roasted malt23 °L 
35
33%
4% - 50%
Caramel / Crystal 10L3American
Grain
Crystal malt10 °L 
35
83%
50% - 100%
Munich - Light 10L2American
Grain
Base malt10 °L 
33
36%
16% - 57%
Aromatic Malt2American
Grain
Base malt20 °L 
35
100%
100% - 100%
Pilsen2United Kingdom
Grain
Base malt1.8 °L 
36
61%
43% - 78%
Victory2American
Grain
Roasted malt28 °L 
34
53%
6% - 100%
Caramel / Crystal 40L2American
Grain
Crystal malt40 °L 
34
75%
50% - 100%

Yeasts Used In Belgian Tripel Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Trappist High Gravity 378740WyeastAle0.12Med-High7664°F78°F
Abbey Ale Yeast WLP53035White LabsAleHighMed-High77.566°F72°F
Trappist Ale Yeast WLP50027White LabsAleHighMed-Low77.565°F72°F
Safbrew - Abbaye Yeast21Fermentis / SafaleAle.11High8254°F77°F
Belgian Ale 121419WyeastAle0.12Med-Low7568°F78°F
Belgian Tripel M3117Mangrove JackAlen/aMedium8564°F82°F
Safbrew - Specialty Ale Yeast T-5812Fermentis / SafaleAle0.115High7054°F77°F
Belgian Ardennes 352211WyeastAle0.12High7465°F85°F
Belgian Ale Yeast WLP55011White LabsAleMed-HighMedium81.568°F78°F
Belgian Abby Ale II 176210WyeastAle0.12Medium7565°F75°F
Safbrew - General/Belgian Yeast S-3310Fermentis / SafaleAle0.115High7054°F77°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
whirlfloc19FiningBoil64%0% - 100%
Irish Moss18FiningBoil74%11% - 100%
Coriander16SpiceBoil50%1% - 100%
yeast nutrient14OtherBoil44%0% - 100%
Sweet Orange Peel10SpiceBoil43%1% - 100%
Coriander Seed7SpiceBoil70%3% - 100%
Whirfloc5FiningBoil86%56% - 100%
orange peel5HerbBoil57%2% - 100%
Servomyces5OtherPrimary80%33% - 100%
Protafloc4FiningBoil17%0% - 33%
gypsum3Water AgtMash31%2% - 50%

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