Trappist Ale - Belgian Tripel
BJCP Style GuideTop 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 | 11060 | |
La Fin Du Monde Clone |
5 gal | 9.16% | 24.33 | 1.084 | 1.014 | All Grain | 10848 | |
Tripel Karmeliet Original 17th Century recipe |
6 gal | 9.02% | 46.36 | 1.090 | 1.022 | All Grain | 8611 | |
Tripel T-58 |
5.5 gal | 7.11% | 20.8 | 1.075 | 1.021 | All Grain | 5751 | |
Chimay White |
31 L | 7.98% | 28.4 | 1.075 | 1.014 | All Grain | 5591 | |
vedo triplo |
23 L | 50.48% | 0.65 | 1.500 | 1.115 | All Grain | 4492 | |
Horehound Tripel |
6.5 gal | 8.39% | 31.76 | 1.084 | 1.020 | All Grain | 4456 | |
La Trappe Quad clone |
23 L | 8.13% | 15.36 | 1.071 | 1.009 | All Grain | 3653 | |
Le Freak Clone |
12 gal | 8.08% | 143.32 | 1.080 | 1.018 | All Grain | 3593 | |
26C1. Belgian Tripel |
5.5 gal | 9.11% | 43.79 | 1.083 | 1.014 | All Grain | 2955 |
Newest Belgian Tripel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Awesome Recipe |
6 gal | 9.04% | 23.45 | 1.080 | 1.012 | All Grain | 10 | |
Awesome Recipe |
3 gal | 8.69% | 32.53 | 1.075 | 1.009 | All Grain | 18 | |
BdK Saffron Tripel |
12 L | 8.95% | 36.17 | 1.077 | 1.008 | Partial Mash | 61 | |
Tripel Tap |
21 L | 8.44% | 47.4 | 1.080 | 1.016 | extract | 31 | |
Brewpub Tripel |
120 gal | 8.79% | 44.06 | 1.072 | 1.005 | All Grain | 33 | |
Trippel |
5.5 gal | 9.17% | 47.36 | 1.088 | 1.018 | All Grain | 41 | |
Trappist Heather Tripel |
6 gal | 9.38% | 82.69 | 1.091 | 1.020 | extract | 86 | |
triple |
20 L | 8.71% | 0 | 1.091 | 1.024 | All Grain | 68 | |
3 Monks |
10 gal | 7.33% | 0 | 1.074 | 1.018 | All Grain | 47 | |
Tripel K clone |
5.5 gal | 8.13% | 20.96 | 1.078 | 1.016 | All Grain | 46 |
Fermentables Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Pilsner | 317 | Belgian | Grain | base malt |
1.6°L
|
37 | 73% | 5% - 100% |
Belgian Candi Sugar - Clear/Blond (0L) | 238 | Sugar | sugar |
0°L
|
38 | 11% | 2% - 33% | |
Cane Sugar | 235 | Sugar | sugar |
0°L
|
46 | 11% | 0% - 100% | |
Belgian - Aromatic | 116 | Belgian | Grain | roasted malt |
38°L
|
33 | 3% | 1% - 13% |
German - Pilsner | 109 | German | Grain | base malt |
1.6°L
|
38 | 73% | 12% - 100% |
American - Pilsner | 81 | American | Grain | base malt |
1.8°L
|
37 | 74% | 25% - 100% |
Flaked Oats | 78 | Adjunct | raw |
2.2°L
|
33 | 5% | 1% - 20% | |
Corn Sugar - Dextrose | 61 | Sugar | sugar |
0.5°L
|
42 | 10% | 2% - 25% | |
Belgian - Biscuit | 61 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 14% |
Aromatic Malt | 56 | Grain | specialty malt |
20°L
|
35 | 3% | 1% - 23% |
Hops Used In Belgian Tripel Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 360 | 3.5 | 34% | 3% - 100% |
Styrian Goldings | 207 | 5.5 | 37% | 8% - 100% |
Tettnanger | 106 | 4.5 | 42% | 6% - 100% |
Hallertau Mittelfruh | 87 | 3.75 | 34% | 9% - 100% |
Artisan - Magnum | 78 | 9.9 | 41% | 3% - 100% |
Hallertau Hersbrucker | 48 | 4 | 36% | 7% - 100% |
East Kent Goldings | 42 | 5 | 35% | 13% - 80% |
Perle | 40 | 8.2 | 40% | 17% - 100% |
Domestic Hallertau | 28 | 3.9 | 35% | 11% - 100% |
Northern Brewer | 27 | 7.8 | 43% | 17% - 100% |
Steeping Grains Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Aromatic | 9 | Belgian | Grain | roasted malt |
38°L
|
33 | 71% | 20% - 100% |
Belgian - CaraVienne | 6 | Belgian | Grain | crystal malt |
20°L
|
34 | 50% | 11% - 100% |
Belgian - Pilsner | 5 | Belgian | Grain | base malt |
1.6°L
|
37 | 60% | 39% - 100% |
Munich - Light 10L | 5 | Grain | specialty malt |
10°L
|
33 | 65% | 16% - 100% | |
American - Carapils (Dextrine Malt) | 4 | American | Grain | crystal malt |
1.8°L
|
33 | 83% | 33% - 100% |
Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 32% | 4% - 50% |
Aromatic Malt | 3 | Grain | specialty malt |
20°L
|
35 | 100% | 100% - 100% | |
American - Caramel / Crystal 10L | 3 | American | Grain | crystal malt |
10°L
|
35 | 83% | 50% - 100% |
American - Victory | 3 | American | Grain | roasted malt |
28°L
|
34 | 40% | 6% - 100% |
German - Melanoidin | 2 | German | Grain | roasted malt |
25°L
|
37 | 26% | 2% - 50% |
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 | 105 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
White Labs - Abbey Ale Yeast WLP530 | 84 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 74 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
Mangrove Jack - Belgian Tripel M31 | 61 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
White Labs - Monastary Ale Yeast WLP500 | 50 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Wyeast - Belgian Ale 1214 | 37 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 35 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Wyeast - Belgian Ardennes 3522 | 33 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 28 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
White Labs - Belgian Ale Yeast WLP550 | 28 | 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 | 123 | Water Agt | Mash | 14% | 0% - 100% |
Whirlfloc | 72 | Other | Boil | 54% | 0% - 100% |
Epsom Salt | 59 | Water Agt | Mash | 4% | 0% - 21% |
Lactic acid | 58 | Water Agt | Mash | 75% | 0% - 100% |
Calcium Chloride (dihydrate) | 56 | Water Agt | Mash | 15% | 0% - 100% |
Irish Moss | 34 | Fining | Boil | 59% | 0% - 100% |
Calcium Chloride (dihydrate) | 32 | Water Agt | Mash | 22% | 0% - 100% |
Table Salt | 28 | Water Agt | Mash | 3% | 0% - 17% |
Phosphoric acid | 28 | Water Agt | Sparge | 67% | 0% - 100% |
Wyeast - Beer Nutrient | 22 | Water Agt | Boil | 49% | 0% - 100% |