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 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 | 13378 | |
Tripel T-58 |
5.5 gal | 7.11% | 20.8 | 1.075 | 1.021 | All Grain | 7751 | |
Horehound Tripel |
6.5 gal | 8.39% | 31.76 | 1.084 | 1.020 | All Grain | 5702 | |
vedo triplo |
23 L | 50.48% | 0.65 | 1.500 | 1.115 | All Grain | 5127 | |
Le Freak Clone |
12 gal | 8.08% | 143.32 | 1.080 | 1.018 | All Grain | 4423 | |
26C1. Belgian Tripel |
5.5 gal | 9.11% | 43.79 | 1.083 | 1.014 | All Grain | 4076 | |
Honey Tripel |
5.75 gal | 8.67% | 38.98 | 1.081 | 1.015 | All Grain | 2638 | |
Trippel Trappist Ale |
30 L | 8.37% | 10.39 | 1.081 | 1.017 | All Grain | 1940 | |
BCS Belgian Tripel |
6 gal | 7.65% | 37.68 | 1.081 | 1.022 | BIAB | 1438 | |
Tripel Trubbel |
5 gal | 9.17% | 29.38 | 1.081 | 1.011 | All Grain | 1412 |
Newest Belgian Tripel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Knock 3 Times |
5 gal | 8.68% | 32.26 | 1.083 | 1.017 | All Grain | 38 | |
Imperial monastic |
5.5 gal | 7.44% | 49.52 | 1.068 | 1.011 | BIAB | 37 | |
Awesome Recipe |
1 gal | 9.15% | 37.75 | 1.082 | 1.012 | All Grain | 21 | |
Goodfolk Tripel play |
200 L | 8.98% | 30.06 | 1.082 | 1.018 | All Grain | 41 | |
Belgian Tripel |
1.5 gal | 7.92% | 40.3 | 1.073 | 1.013 | All Grain | 72 | |
BdK Fruity Tripel |
12 L | 8.92% | 38.17 | 1.077 | 1.009 | Partial Mash | 61 | |
Valkan Tripletti |
20.8 L | 5.33% | 0 | 1.054 | 1.014 | All Grain | 72 | |
Belgian Tripel (Library Event) |
6.1 gal | 7.72% | 31.23 | 1.065 | 1.006 | All Grain | 52 | |
Tripel Trouble |
19 L | 9.21% | 28.09 | 1.078 | 1.008 | All Grain | 105 | |
tripple ster |
16 L | 7.84% | 15.96 | 1.080 | 1.020 | All Grain | 66 |
Fermentables Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Pilsner | 423 | Belgian | Grain | base malt |
1.6°L
|
37 | 74% | 5% - 100% |
Belgian Candi Sugar - Clear/Blond (0L) | 390 | Sugar | sugar |
0°L
|
38 | 11% | 2% - 33% | |
Cane Sugar | 361 | Sugar | sugar |
0°L
|
46 | 11% | 0% - 100% | |
Aromatic | 152 | Grain | base malt |
38°L
|
33 | 4% | 1% - 86% | |
German - Pilsner | 139 | 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 | 107 | American | Grain | base malt |
1.8°L
|
37 | 72% | 15% - 100% |
Corn Sugar - Dextrose | 93 | Sugar | sugar |
0.5°L
|
42 | 10% | 2% - 27% | |
Aromatic Malt | 90 | Grain | specialty malt |
20°L
|
35 | 5% | 1% - 90% | |
Belgian - Biscuit | 81 | 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 | 530 | 3.5 | 35% | 3% - 100% |
Styrian Goldings | 285 | 5.5 | 38% | 8% - 100% |
Tettnanger | 152 | 4.5 | 41% | 6% - 100% |
Hallertau Mittelfruh | 125 | 3.75 | 34% | 9% - 100% |
Magnum | 104 | 15 | 41% | 5% - 100% |
East Kent Goldings | 65 | 5 | 35% | 11% - 80% |
Hallertau Hersbrucker | 56 | 4 | 34% | 7% - 100% |
Perle | 54 | 8.2 | 40% | 14% - 100% |
Fuggles | 39 | 4.5 | 31% | 11% - 75% |
Cascade | 37 | 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% |
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 - Carapils (Dextrine Malt) | 4 | American | Grain | crystal malt |
1.8°L
|
33 | 83% | 33% - 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 | 138 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
Mangrove Jack - Belgian Tripel M31 | 122 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 118 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
White Labs - Abbey Ale Yeast WLP530 | 108 | 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 |
Wyeast - Belgian Ardennes 3522 | 57 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 49 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Wyeast - Belgian Ale 1214 | 48 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 47 | Lallemand | Belgian Ales | High | Medium | 88% | 63°F | 77°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 38 | 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 | 203 | Water Agt | Mash | 12% | 0% - 100% |
Lactic acid | 112 | Water Agt | Mash | 72% | 0% - 100% |
Whirlfloc | 105 | Fining | Boil | 54% | 0% - 100% |
Calcium Chloride (dihydrate) | 102 | Water Agt | Mash | 12% | 0% - 100% |
Epsom Salt | 100 | Water Agt | Mash | 5% | 0% - 45% |
Irish Moss | 58 | Fining | Boil | 56% | 0% - 100% |
Phosphoric acid | 47 | Water Agt | Mash | 70% | 0% - 100% |
Calcium Chloride (anhydrous) | 44 | Water Agt | Mash | 13% | 0% - 100% |
Coriander Seed | 40 | Spice | Boil | 29% | 0% - 100% |
Table Salt | 38 | Water Agt | Mash | 2% | 0% - 17% |