Trappist Ale - Belgian Tripel

A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable be

Flavor Profile: Marriage of spicy, fruity and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or

Ingredients: Pilsner malt, typically with pale sugar adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation

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	14195
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	8373
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	6047
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	5391
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	4854
Honey Tripel	5.75 gal	8.67%	38.98	1.081	1.015		All Grain	3225
Trippel Trappist Ale	30 L	8.37%	10.39	1.081	1.017		All Grain	2367
26C.Belgian Tripel(25.02.18)	21 L	9.53%	34.26	1.081	1.008		All Grain	2360
Belgian Tripel (Martin Keen)	6.1 gal	7.46%	23.45	1.070	1.013		All Grain	1861
Tripel Trubbel	5 gal	9.17%	29.38	1.081	1.011		All Grain	1858

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Tripel	5 gal	8.39%	46.09	1.078	1.015		All Grain	5
Careful Don't Trip	5.5 gal	9.27%	33.36	1.083	1.012		BIAB	24
Brown Box Belgian Triple Golden	5 gal	9.38%	31.44	1.080	1.009		All Grain	19
Corny Tripel	5.5 gal	9.03%	36.2	1.085	1.016		BIAB	23
Tripel 530	3 gal	8.41%	24.58	1.075	1.011		extract	40
St. Bernardus Tripel	10 gal	6.77%	23.29	1.070	1.018		All Grain	30
Awesome Recipe	19 L	8.34%	21.37	1.075	1.011		All Grain	21
Biere New C B4n	10.5 L	8.88%	28.47	1.092	1.025		All Grain	31
Belgian DIPA w/ Blood Orange	76 gal	8.02%	44.44	1.070	1.012		All Grain	47
Belgian Tripel w/ Blood Orange	76 gal	8.79%	30.35	1.076	1.012		All Grain	70

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	433	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	403		Sugar	sugar	0°L	38	11%	2% - 33%
Cane Sugar	375		Sugar	sugar	0°L	46	11%	0% - 100%
Aromatic	154		Grain	base malt	38°L	33	4%	1% - 86%
German - Pilsner	143	German	Grain	base malt	1.6°L	38	73%	12% - 100%
Flaked Oats	110		Adjunct	raw	2.2°L	33	5%	1% - 20%
American - Pilsner	109	American	Grain	base malt	1.8°L	37	72%	15% - 100%
Aromatic Malt	101		Grain	specialty malt	20°L	35	5%	1% - 90%
Corn Sugar - Dextrose	98		Sugar	sugar	0.5°L	42	10%	2% - 27%
Belgian - Biscuit	86	Belgian	Grain	roasted malt	23°L	35	4%	1% - 14%

Hops Used In Belgian Tripel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	558	3.5	34%	3% - 100%
Styrian Goldings	298	5.5	38%	8% - 100%
Tettnanger	157	4.5	41%	6% - 100%
Hallertau Mittelfruh	136	3.75	34%	7% - 100%
Magnum	111	15	41%	5% - 100%
East Kent Goldings	69	5	35%	9% - 80%
Hallertau Hersbrucker	59	4	34%	5% - 100%
Perle	57	8.2	41%	14% - 100%
Fuggles	41	4.5	32%	11% - 75%
Cascade	38	7	34%	10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Aromatic	9		Grain	base malt	38°L	33	65%	20% - 100%
Belgian - CaraVienne	7	Belgian	Grain	crystal malt	20°L	34	50%	11% - 100%
Belgian - Biscuit	6	Belgian	Grain	roasted malt	23°L	35	47%	4% - 100%
Belgian - Pilsner	5	Belgian	Grain	base malt	1.6°L	37	60%	39% - 100%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	73%	31% - 100%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	65%	16% - 100%
Belgian - Caramel Pils	5	Belgian	Grain	crystal malt	8°L	34	78%	41% - 100%
Aromatic Malt	4		Grain	specialty malt	20°L	35	100%	100% - 100%
American - Caramel / Crystal 10L	3	American	Grain	crystal malt	10°L	35	83%	50% - 100%
Cara 20L	3		Grain	crystal malt	22°L	34	100%	100% - 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	141	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Mangrove Jack - Belgian Tripel M31	127	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	119	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	111	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	68	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	58	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Ardennes 3522	57	Wyeast	Ale	0.12	High	74%	65°F	85°F
Wyeast - Belgian Ale 1214	52	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	51	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	42	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	220	Water Agt	Mash	11%	0% - 100%
Lactic acid	129	Water Agt	Mash	71%	0% - 100%
Whirlfloc	113	Water Agt	Mash	54%	0% - 100%
Calcium Chloride (dihydrate)	107	Water Agt	Mash	11%	0% - 100%
Epsom Salt	107	Water Agt	Mash	4%	0% - 45%
Irish Moss	63	Fining	Boil	54%	0% - 100%
Calcium Chloride (anhydrous)	50	Water Agt	Mash	14%	0% - 100%
Coriander Seed	50	Spice	Mash	30%	0% - 100%
Phosphoric acid	48	Water Agt	Mash	73%	0% - 100%
Baking Soda	39	Water Agt	Mash	5%	0% - 42%

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