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	4367
Abbay Tripel Syndicate	1050 L	9.19%	20.13	1.085	1.015		All Grain	3750
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	3658
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	3023
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	2359
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	2313
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	2146
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	2141
Belgian Tripel	36 L	10.33%	24.75	1.081	1.006		BIAB	2038
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	1894

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Workshop Tripel	25 L	8.81%	34.36	1.078	1.011		BIAB	6
Golden Falcon Tripel	5 gal	7.71%	35.51	1.076	1.017		BIAB	3
Awesome Recipe	5.5 gal	8.08%	49.03	1.081	1.019		BIAB	17
BMB Belgian Tripel	155 gal	8.49%	39.49	1.081	1.017		All Grain	25
Awesome Recipe	155 gal	7.07%	0	1.067	1.013		All Grain	14
Tripel7	25 L	8.42%	35.61	1.078	1.014		All Grain	26
Apres L'extremite	5.5 gal	10.38%	38.12	1.100	1.021		BIAB	16
Saffron Tripel	8 gal	9.52%	35.54	1.089	1.017		All Grain	26
Pseudo Trip	4.6 gal	7.11%	42.34	1.066	1.011		All Grain	12
Awesome Recipe	20 L	8.47%	0	1.080	1.015		All Grain	25

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	260	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	167		Sugar	sugar	0°L	38	11%	3% - 33%
Cane Sugar	160		Sugar	sugar	0°L	46	12%	0% - 100%
Belgian - Aromatic	96	Belgian	Grain	roasted malt	38°L	33	3%	1% - 13%
German - Pilsner	96	German	Grain	base malt	1.6°L	38	72%	13% - 100%
American - Pilsner	61	American	Grain	base malt	1.8°L	37	71%	29% - 94%
Flaked Oats	52		Adjunct	raw	2.2°L	33	5%	1% - 20%
Belgian - Biscuit	52	Belgian	Grain	roasted malt	23°L	35	4%	1% - 14%
Corn Sugar - Dextrose	46		Sugar	sugar	0.5°L	42	11%	2% - 29%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	44		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	263	3.5	33%	3% - 100%
Styrian Goldings	158	5.5	36%	8% - 100%
Tettnanger	81	4.5	41%	6% - 100%
Hallertau Mittelfruh	60	3.75	35%	9% - 100%
Magnum	48	15	44%	6% - 100%
Hallertau Hersbrucker	36	4	38%	7% - 100%
Perle	31	8.2	41%	18% - 64%
East Kent Goldings	31	5	35%	13% - 71%
Domestic Hallertau	24	3.9	36%	13% - 100%
Northern Brewer	22	7.8	42%	14% - 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	5	Belgian	Grain	base malt	1.6°L	37	52%	20% - 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%
United Kingdom - Pilsen	2	United Kingdom	Grain	base malt	1.8°L	36	61%	43% - 78%
American - Aromatic Malt	2	American	Grain	base malt	20°L	35	100%	100% - 100%
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	78	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	59	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	51	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Trappist Ale Yeast WLP500	42	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Mangrove Jack - Belgian Tripel M31	38	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	23	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Belgian Ale Yeast WLP550	22	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	21	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	17	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	53	Water Agt	Mash	19%	0% - 100%
Whirlfloc	41	Water Agt	Mash	59%	0% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	21%	0% - 100%
Irish Moss	23	Fining	Boil	69%	11% - 100%
Lactic acid	20	Water Agt	Mash	74%	0% - 100%
Table Salt	18	Water Agt	Mash	3%	0% - 17%
Epsom Salt	18	Water Agt	Mash	6%	0% - 20%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	9%	0% - 35%
Chalk	8	Water Agt	Mash	22%	0% - 75%
Phosphoric acid	8	Water Agt	Mash	64%	0% - 100%

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