Trappist Ale - Belgian Tripel - Beer Recipes | Brewer's Friend
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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 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 13309
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 7675
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 5653
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 5094
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 4391
26C1. Belgian Tripel
5.5 gal 9.11% 43.79 1.083 1.014
All Grain 4017
Honey Tripel
5.75 gal 8.67% 38.98 1.081 1.015
All Grain 2518
Trippel Trappist Ale
30 L 8.37% 10.39 1.081 1.017
All Grain 1876
Westmalle Tripel Clone
5.5 gal 9.14% 45.94 1.080 1.010
All Grain 1552
Tripel Trubbel
5 gal 9.17% 29.38 1.081 1.011
All Grain 1357

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Goodfolk Tripel play
200 L 8.22% 36.52 1.088 1.026
All Grain 1
Belgian Tripel
1.5 gal 7.92% 40.3 1.073 1.013
All Grain 15
Briess Abbaye
600 L 7.62% 20.18 1.071 1.013
extract 17
Valkan Tripletti
20.8 L 5.33% 0 1.054 1.014
All Grain 49
Belgian Tripel (Library Event)
6.1 gal 7.72% 31.23 1.065 1.006
All Grain 33
Tripel Trouble
19 L 9.21% 28.09 1.078 1.008
All Grain 50
tripple ster
16 L 7.84% 15.96 1.080 1.020
All Grain 39
Folie rude
26 L 8.86% 45.21 1.081 1.014
All Grain 39
벨지안 트리펠
20 L 8.25% 17.94 1.070 1.007
All Grain 45
Enjoy the Trip
21 L 9.72% 27.49 1.082 1.008
All Grain 44

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 420 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 385 Sugar sugar 0°L
38 11% 2% - 33%
Cane Sugar 356 Sugar sugar 0°L
46 11% 0% - 100%
Aromatic 150 Grain base malt 38°L
33 4% 1% - 86%
German - Pilsner 138 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 105 American Grain base malt 1.8°L
37 72% 15% - 100%
Corn Sugar - Dextrose 90 Sugar sugar 0.5°L
42 10% 2% - 27%
Aromatic Malt 89 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 522 3.5 35% 3% - 100%
Styrian Goldings 284 5.5 38% 8% - 100%
Tettnanger 150 4.5 41% 6% - 100%
Hallertau Mittelfruh 121 3.75 34% 9% - 100%
Magnum 103 15 41% 5% - 100%
East Kent Goldings 65 5 35% 11% - 80%
Hallertau Hersbrucker 55 4 34% 7% - 100%
Perle 54 8.2 40% 14% - 100%
Fuggles 37 4.5 31% 11% - 75%
Cascade 35 7 35% 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%
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%
American - Victory 3 American Grain roasted malt 28°L
34 40% 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 138 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Mangrove Jack - Belgian Tripel M31 119 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 106 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 67 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 47 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST 44 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 201 Water Agt Mash 12% 0% - 100%
Lactic acid 111 Water Agt Mash 72% 0% - 100%
Whirlfloc 104 Fining Boil 55% 0% - 100%
Calcium Chloride (dihydrate) 101 Water Agt Mash 12% 0% - 100%
Epsom Salt 98 Water Agt Mash 5% 0% - 45%
Irish Moss 55 Fining Boil 57% 0% - 100%
Phosphoric acid 47 Water Agt Mash 70% 0% - 100%
Calcium Chloride (anhydrous) 43 Water Agt Mash 13% 0% - 100%
Coriander Seed 40 Spice Mash 29% 0% - 100%
Table Salt 38 Water Agt Mash 2% 0% - 17%

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