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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 4880
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 4132
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 3208
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 2585
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2505
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 2465
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 2411
Belgian Tripel
36 L 10.33% 24.75 1.081 1.006
BIAB 2271
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 2066
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 1894

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
"Winning"
5 gal 9.11% 36.04 1.083 1.013
All Grain 7
Tripel 2020
6 gal 10.52% 43.93 1.096 1.016
All Grain 16
HG - 1 BBL Belgian Trippel
37 gal 10.05% 48.46 1.093 1.017
All Grain 13
Trippel
5 gal 9.88% 25.77 1.089 1.014
All Grain 40
VC TRIPEL
10 gal 9.2% 29.86 1.085 1.015
All Grain 36
Belgian Tripel - Chimay
7.5 gal 8.4% 42.39 1.078 1.014
BIAB 30
PB Tripel
110 gal 9.5% 33.96 1.083 1.010
All Grain 47
Belgian
4 gal 9.22% 25.59 1.077 1.011
All Grain 29
Grand Order Tripel
14 L 8.73% 32.43 1.080 1.013
BIAB 58
Golden Monkey Clone
5 gal 9.95% 30.9 1.090 1.014
All Grain 48

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 281 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 179 Sugar sugar 0°L
38 11% 3% - 33%
Cane Sugar 177 Sugar sugar 0°L
46 12% 0% - 100%
German - Pilsner 102 German Grain base malt 1.6°L
38 74% 13% - 100%
Belgian - Aromatic 101 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
American - Pilsner 62 American Grain base malt 1.8°L
37 71% 25% - 94%
Flaked Oats 59 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 55 Belgian Grain roasted malt 23°L
35 4% 1% - 14%
Corn Sugar - Dextrose 48 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 283 3.5 33% 3% - 100%
Styrian Goldings 174 5.5 36% 8% - 100%
Tettnanger 83 4.5 40% 6% - 100%
Hallertau Mittelfruh 61 3.75 34% 9% - 100%
Magnum 54 15 43% 6% - 100%
Hallertau Hersbrucker 39 4 36% 7% - 100%
East Kent Goldings 36 5 35% 13% - 80%
Perle 31 8.2 41% 18% - 64%
Domestic Hallertau 25 3.9 36% 13% - 100%
Northern Brewer 21 7.8 44% 17% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 76% 20% - 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 60% 39% - 100%
American - Munich - Light 10L 4 American Grain base malt 10°L
33 68% 16% - 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%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 78% 33% - 100%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%
American - Aromatic Malt 2 American Grain base malt 20°L
35 100% 100% - 100%
United Kingdom - Pilsen 2 United Kingdom Grain base malt 1.8°L
36 61% 43% - 78%

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 81 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 64 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 50 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 46 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Trappist Ale Yeast WLP500 46 White Labs Ale High Med-Low 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 30 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 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 23 White Labs Ale Med-High Medium 81.5% 68°F 78°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 63 Water Agt Mash 21% 0% - 100%
Whirlfloc 46 Water Agt Mash 56% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 21% 0% - 100%
Lactic acid 25 Water Agt Mash 79% 0% - 100%
Irish Moss 25 Fining Boil 68% 0% - 100%
Table Salt 23 Water Agt Mash 3% 0% - 17%
Epsom Salt 22 Water Agt Mash 5% 0% - 20%
Calcium Chloride (dihydrate) 16 Water Agt Mash 12% 0% - 45%
Phosphoric acid 11 Water Agt Mash 62% 0% - 100%
Chalk 11 Water Agt Mash 18% 0% - 75%

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