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	7489
Abbay Tripel Syndicate	1050 L	9.19%	20.13	1.085	1.015		All Grain	5699
La Fin Du Monde Clone	5 gal	9.16%	24.33	1.084	1.014		All Grain	4839
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	3942
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	3786
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	3619
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	3420
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	2641
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	2068
26C1. Belgian Tripel	5.5 gal	9.11%	43.79	1.083	1.014		All Grain	1702

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
OBK Belgian Quad	1 gal	9.06%	28.57	1.092	1.023		BIAB	5
Tripel Karmeliet clone	5 L	8.14%	25.77	1.077	1.015		All Grain	16
Loki's Truth Seerum	5.5 gal	9.85%	73.89	1.085	1.010		BIAB	9
Een Halve Tripel	20 L	7.61%	27.12	1.070	1.012		BIAB	11
Belgian Tripel	10.5 gal	9.94%	47.19	1.096	1.020		All Grain	40
tripel	41 L	9.31%	35.7	1.082	1.011		All Grain	8
PHB Lockdown Tripel 2020	6.5 gal	10.13%	39.79	1.089	1.012		All Grain	11
Belgian Tripel	5.5 gal	8.75%	33.87	1.082	1.015		All Grain	15
Belgian Tripel	23 L	9.59%	33.95	1.084	1.010		All Grain	12
Monneke	20 L	8.15%	74.02	1.077	1.015		All Grain	9

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	221	Belgian	Grain	base malt	1.6°L	37	74%	6% - 100%
Cane Sugar	139		Sugar	sugar	0°L	46	11%	0% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	133		Sugar	sugar	0°L	38	11%	3% - 33%
Belgian - Aromatic	75	Belgian	Grain	roasted malt	38°L	33	3%	1% - 13%
German - Pilsner	74	German	Grain	base malt	1.6°L	38	75%	17% - 94%
American - Pilsner	48	American	Grain	base malt	1.8°L	37	72%	29% - 90%
Flaked Oats	44		Adjunct	raw	2.2°L	33	5%	1% - 20%
Belgian - Biscuit	41	Belgian	Grain	roasted malt	23°L	35	4%	1% - 13%
Corn Sugar - Dextrose	40		Sugar	sugar	0.5°L	42	11%	3% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	37		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	224	3.5	33%	3% - 100%
Styrian Goldings	129	5.5	36%	8% - 100%
Tettnanger	67	4.5	41%	6% - 100%
Hallertau Mittelfruh	48	3.75	33%	9% - 100%
Magnum	41	15	41%	5% - 100%
Hallertau Hersbrucker	34	4	36%	7% - 80%
Perle	26	8.2	41%	17% - 64%
East Kent Goldings	25	5	34%	13% - 67%
Domestic Hallertau	21	3.9	33%	13% - 75%
Cascade	19	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%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	78%	33% - 100%
Munich - Light 10L	3		Grain	specialty malt	10°L	33	58%	16% - 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 - Caramel / Crystal 40L	2	American	Grain	crystal malt	40°L	34	75%	50% - 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	68	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	46	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	43	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Monastary Ale Yeast WLP500	32	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Mangrove Jack - Belgian Tripel M31	29	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ale 1214	23	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Wyeast - Belgian Ardennes 3522	19	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Belgian Ale Yeast WLP550	18	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	17	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	15	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	40	Water Agt	Mash	13%	0% - 100%
Whirlfloc	35	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	24%	0% - 100%
Lactic acid	21	Water Agt	Mash	85%	32% - 100%
Irish Moss	20	Fining	Boil	67%	1% - 100%
Epsom Salt	18	Water Agt	Mash	4%	0% - 19%
Table Salt	15	Water Agt	Mash	1%	0% - 6%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	8%	0% - 40%
Wyeast - Beer Nutrient	9	Water Agt	Boil	53%	1% - 99%
Phosphoric acid	7	Water Agt	Mash	58%	0% - 100%

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