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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