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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 3463
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 3155
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 2793
Westmalle Tripel Clone
6 gal 9.37% 40.4 1.079 1.008
All Grain 2625
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2056
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 1969
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 1729
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 1668
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 1613
Belgian Tripel
36 L 9.21% 24.46 1.081 1.015
BIAB 1570

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Sugardabbey Tripel
16 L 8.2% 29.63 1.075 1.013
BIAB 1
Wicked Tripel
6 gal 7.92% 40.08 1.075 1.015
All Grain 17
Belgian Tripel
23 L 8.87% 32.76 1.081 1.013
All Grain 7
belgian tripel
20 gal 0.82% 0 1.008 1.002
BIAB 5
Tripel 2014
5.5 gal 9.22% 25.48 1.083 1.013
All Grain 20
trippel
5.5 gal 8.07% 44.03 1.080 1.018
All Grain 15
Tripped tripel
11 L 9.42% 29.16 1.082 1.010
All Grain 15
Tarantula Monk
5 L 9.66% 26.16 1.082 1.008
All Grain 9
Westvleteren 12 Clone
20.8 L 9.02% 40.41 1.083 1.014
All Grain 44
Belgian Tripel
10 L 8.32% 36.42 1.082 1.019
All Grain 31

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 241 Belgian Grain base malt 1.6°L
37 75% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 140 Sugar sugar 0°L
38 10% 3% - 33%
Cane Sugar 140 Sugar sugar 0°L
46 12% 0% - 100%
Belgian - Aromatic 87 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 82 German Grain base malt 1.6°L
38 72% 13% - 100%
American - Pilsner 50 American Grain base malt 1.8°L
37 73% 29% - 94%
Flaked Oats 48 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 45 Belgian Grain roasted malt 23°L
35 4% 1% - 13%
Corn Sugar - Dextrose 42 Sugar sugar 0.5°L
46 11% 3% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 41 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 232 3.5 33% 3% - 100%
Styrian Goldings 133 5.5 35% 8% - 100%
Tettnanger 72 4.5 41% 6% - 100%
Hallertau Mittelfruh 52 3.75 32% 9% - 100%
Magnum 41 15 45% 6% - 100%
Hallertau Hersbrucker 34 4 35% 7% - 80%
East Kent Goldings 29 5 36% 13% - 71%
Domestic Hallertau 24 3.9 36% 13% - 100%
Perle 21 8.2 43% 21% - 64%
Northern Brewer 19 7.8 43% 17% - 67%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 52% 20% - 100%
Belgian - Aromatic 5 Belgian Grain roasted malt 38°L
33 77% 40% - 100%
Belgian - CaraVienne 5 Belgian Grain crystal malt 20°L
34 56% 11% - 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%
American - Aromatic Malt 2 American Grain base malt 20°L
35 100% 100% - 100%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%
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 69 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 53 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Trappist Ale Yeast WLP500 41 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 40 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 34 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 24 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 20 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Belgian Ale Yeast WLP550 20 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 19 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 18 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 38 Water Agt Mash 21% 0% - 100%
Calcium Chloride 37 Water Agt Mash 22% 0% - 100%
Whirlfloc 34 Fining Boil 60% 0% - 100%
Irish Moss 22 Fining Boil 68% 11% - 100%
Epsom Salt 13 Water Agt Mash 10% 0% - 43%
Lactic acid 12 Water Agt Mash 63% 0% - 100%
Table Salt 10 Water Agt Mash 3% 0% - 9%
Phosphoric acid 7 Water Agt Sparge 60% 0% - 100%
Chalk 6 Water Agt Mash 30% 1% - 75%
Magnesium Chloride 5 Water Agt Mash 3% 0% - 10%

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