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Trappist Ale - Belgian Tripel

BJCP Style Guide

Top 10 Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
She Devil Tripel
20.8 L 9.62% 34.96 1.097 1.023
BIAB 9137
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 7484
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 6683
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 4817
Tripel Karmeliet Original 17th Century recipe
6 gal 9.02% 46.36 1.090 1.022
All Grain 4711
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 4536
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 4062
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 3888
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 3032
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 2760

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Triple
5.5 gal 7.53% 33.13 1.071 1.014
All Grain 24
Belgian Tripel (M Harold)
5.5 gal 5.43% 0 1.055 1.014
All Grain 20
KCJS Tripel
10 gal 8.89% 31.54 1.078 1.010
All Grain 15
Trippel
27 L 9.93% 35.85 1.083 1.008
All Grain 17
TRIPPEL MAILLARDA
25 L 9.64% 35.57 1.080 1.007
All Grain 11
triple cacatus
10 L 8.09% 36.9 1.072 1.011
All Grain 7
triple cacatus
10 L 7.81% 0 1.079 1.020
All Grain 11
Karmeliet
5.5 gal 8.72% 23.4 1.088 1.021
All Grain 27
triple
24 L 9.97% 28.92 1.090 1.014
All Grain 24
M Harolds Belgian Tripel
5.5 gal 8.61% 18.93 1.081 1.015
All Grain 20

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 251 Belgian Grain base malt 1.6°L
37 73% 6% - 100%
Cane Sugar 161 Sugar sugar 0°L
46 11% 0% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 152 Sugar sugar 0°L
38 11% 2% - 33%
Belgian - Aromatic 92 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 88 German Grain base malt 1.6°L
38 74% 17% - 100%
American - Pilsner 59 American Grain base malt 1.8°L
37 71% 25% - 91%
Flaked Oats 56 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 46 Belgian Grain roasted malt 23°L
35 4% 1% - 14%
Corn Sugar - Dextrose 44 Sugar sugar 0.5°L
42 11% 2% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 39 Sugar sugar 0°L
32 12% 0% - 32%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 252 3.5 33% 3% - 100%
Styrian Goldings 158 5.5 36% 8% - 100%
Tettnanger 74 4.5 40% 6% - 100%
Hallertau Mittelfruh 59 3.75 34% 9% - 100%
Magnum 50 15 42% 5% - 100%
Hallertau Hersbrucker 40 4 38% 7% - 100%
East Kent Goldings 32 5 36% 13% - 100%
Perle 29 8.2 39% 17% - 64%
Domestic Hallertau 25 3.9 37% 13% - 100%
Cascade 21 7 32% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 6 Belgian Grain roasted malt 38°L
33 81% 40% - 100%
Belgian - CaraVienne 5 Belgian Grain crystal malt 20°L
34 56% 11% - 100%
Belgian - Pilsner 4 Belgian Grain base malt 1.6°L
37 60% 39% - 100%
Munich - Light 10L 4 Grain specialty malt 10°L
33 56% 16% - 100%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 78% 33% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 33% 4% - 50%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 83% 50% - 100%
United Kingdom - Pilsen 2 United Kingdom Grain base malt 1.8°L
36 61% 43% - 78%
Aromatic Malt 2 Grain specialty malt 20°L
35 100% 100% - 100%
American - Victory 2 American Grain roasted malt 28°L
34 53% 6% - 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 83 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
Fermentis - Safbrew - Abbaye Yeast BE-256 47 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 39 White Labs Ales High Medium 77.5% 65°F 72°F
Mangrove Jack - Belgian Tripel M31 39 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 28 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 25 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 21 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 21 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - General/Belgian Yeast S-33 16 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 59 Water Agt Mash 10% 0% - 100%
Whirlfloc 44 Fining Boil 55% 0% - 100%
Calcium Chloride (dihydrate) 31 Water Agt Mash 20% 0% - 100%
Lactic acid 30 Water Agt Mash 78% 0% - 100%
Epsom Salt 26 Water Agt Mash 4% 0% - 19%
Irish Moss 23 Fining Boil 63% 0% - 100%
Table Salt 23 Water Agt Mash 2% 0% - 17%
Calcium Chloride (dihydrate) 22 Water Agt Mash 4% 0% - 35%
Wyeast - Beer Nutrient 14 Water Agt Boil 59% 1% - 100%
Phosphoric acid 12 Water Agt Sparge 65% 0% - 100%

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