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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
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 3436
Westmalle Tripel Clone
6 gal 9.37% 40.4 1.079 1.008
All Grain 3019
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 2930
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2184
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 2089
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 1897
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 1810
Belgian Tripel
36 L 10.33% 24.75 1.081 1.006
BIAB 1775
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 1713
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 1129

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Tripping Tripel
6 gal 7.84% 36.96 1.071 1.014
BIAB 1
Triple the Fun
25 L 8.7% 26.33 1.082 1.016
All Grain 6
Tripel Saion
12 L 8.71% 44.86 1.074 1.007
BIAB 4
westmalle tripel
22 L 8.46% 29.04 1.072 1.008
All Grain 26
Triple It
5.5 gal 7.87% 39.35 1.075 1.015
BIAB 10
BBH - Tripel
50 L 8.48% 22.52 1.075 1.011
All Grain 14
Triple Rye
6 gal 10.07% 22.73 1.096 1.019
All Grain 11
3eme
2.5 L 8.14% 21.38 1.082 1.020
BIAB 5
Tripel SMASH
4 gal 7.88% 23.52 1.076 1.016
BIAB 26
Henner Tripel
5 gal 8.88% 43.54 1.077 1.009
BIAB 18

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 257 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 155 Sugar sugar 0°L
38 11% 3% - 33%
Cane Sugar 153 Sugar sugar 0°L
46 12% 0% - 100%
Belgian - Aromatic 94 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 90 German Grain base malt 1.6°L
38 72% 13% - 100%
American - Pilsner 57 American Grain base malt 1.8°L
37 72% 29% - 94%
Flaked Oats 52 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 51 Belgian Grain roasted malt 23°L
35 4% 1% - 13%
Corn Sugar - Dextrose 46 Sugar sugar 0.5°L
42 11% 3% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 43 Sugar sugar 0°L
32 11% 0% - 32%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 246 3.5 33% 3% - 100%
Styrian Goldings 151 5.5 36% 8% - 100%
Tettnanger 79 4.5 40% 6% - 100%
Hallertau Mittelfruh 57 3.75 34% 9% - 100%
Magnum 45 15 45% 6% - 100%
Hallertau Hersbrucker 37 4 38% 7% - 100%
East Kent Goldings 31 5 35% 13% - 71%
Perle 25 8.2 41% 20% - 64%
Domestic Hallertau 24 3.9 36% 13% - 100%
Nugget 20 14 40% 9% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 52% 20% - 100%
Belgian - Aromatic 5 Belgian Grain roasted malt 38°L
33 77% 40% - 100%
Belgian - CaraVienne 5 Belgian Grain crystal malt 20°L
34 56% 11% - 100%
American - Munich - Light 10L 4 American Grain base malt 10°L
33 68% 16% - 100%
American - Caramel / Crystal 10L 4 American Grain crystal malt 10°L
35 83% 50% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 33% 4% - 50%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 78% 33% - 100%
American - Aromatic Malt 2 American Grain base malt 20°L
35 100% 100% - 100%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%
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 76 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 58 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 46 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 41 White Labs Ale High Med-Low 77.5% 65°F 72°F
Mangrove Jack - Belgian Tripel M31 34 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 22 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Belgian Ale Yeast WLP550 21 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 20 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 19 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 47 Water Agt Mash 16% 0% - 100%
Whirlfloc 36 Water Agt Boil 60% 0% - 100%
Calcium Chloride (dihydrate) 35 Water Agt Mash 20% 0% - 100%
Irish Moss 24 Fining Boil 71% 11% - 100%
Lactic acid 20 Water Agt Mash 70% 0% - 100%
Epsom Salt 14 Water Agt Mash 6% 0% - 20%
Table Salt 14 Water Agt Mash 2% 0% - 9%
Phosphoric acid 8 Water Agt Mash 64% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 10% 0% - 35%
Chalk 7 Water Agt Mash 26% 0% - 75%

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