Trappist Ale - Belgian Tripel

BJCP Style Guide

Top 10 Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Abbay Tripel Syndicate	1050 L	9.19%	20.13	1.085	1.015		All Grain	3436
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	3019
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	2930
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	2184
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	2089
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	1897
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	1810
Belgian Tripel	36 L	10.33%	24.75	1.081	1.006		BIAB	1775
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	1713
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	1129

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tripping Tripel	6 gal	7.84%	36.96	1.071	1.014		BIAB	1
Triple the Fun	25 L	8.7%	26.33	1.082	1.016		All Grain	6
Tripel Saion	12 L	8.71%	44.86	1.074	1.007		BIAB	4
westmalle tripel	22 L	8.46%	29.04	1.072	1.008		All Grain	26
Triple It	5.5 gal	7.87%	39.35	1.075	1.015		BIAB	10
BBH - Tripel	50 L	8.48%	22.52	1.075	1.011		All Grain	14
Triple Rye	6 gal	10.07%	22.73	1.096	1.019		All Grain	11
3eme	2.5 L	8.14%	21.38	1.082	1.020		BIAB	5
Tripel SMASH	4 gal	7.88%	23.52	1.076	1.016		BIAB	26
Henner Tripel	5 gal	8.88%	43.54	1.077	1.009		BIAB	18

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	257	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	155		Sugar	sugar	0°L	38	11%	3% - 33%
Cane Sugar	153		Sugar	sugar	0°L	46	12%	0% - 100%
Belgian - Aromatic	94	Belgian	Grain	roasted malt	38°L	33	3%	1% - 13%
German - Pilsner	90	German	Grain	base malt	1.6°L	38	72%	13% - 100%
American - Pilsner	57	American	Grain	base malt	1.8°L	37	72%	29% - 94%
Flaked Oats	52		Adjunct	raw	2.2°L	33	5%	1% - 20%
Belgian - Biscuit	51	Belgian	Grain	roasted malt	23°L	35	4%	1% - 13%
Corn Sugar - Dextrose	46		Sugar	sugar	0.5°L	42	11%	3% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	43		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	246	3.5	33%	3% - 100%
Styrian Goldings	151	5.5	36%	8% - 100%
Tettnanger	79	4.5	40%	6% - 100%
Hallertau Mittelfruh	57	3.75	34%	9% - 100%
Magnum	45	15	45%	6% - 100%
Hallertau Hersbrucker	37	4	38%	7% - 100%
East Kent Goldings	31	5	35%	13% - 71%
Perle	25	8.2	41%	20% - 64%
Domestic Hallertau	24	3.9	36%	13% - 100%
Nugget	20	14	40%	9% - 100%

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	76	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	58	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256	46	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Trappist Ale Yeast WLP500	41	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Mangrove Jack - Belgian Tripel M31	34	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	22	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Belgian Ale Yeast WLP550	21	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	20	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33	19	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	47	Water Agt	Mash	16%	0% - 100%
Whirlfloc	36	Water Agt	Boil	60%	0% - 100%
Calcium Chloride (dihydrate)	35	Water Agt	Mash	20%	0% - 100%
Irish Moss	24	Fining	Boil	71%	11% - 100%
Lactic acid	20	Water Agt	Mash	70%	0% - 100%
Epsom Salt	14	Water Agt	Mash	6%	0% - 20%
Table Salt	14	Water Agt	Mash	2%	0% - 9%
Phosphoric acid	8	Water Agt	Mash	64%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	10%	0% - 35%
Chalk	7	Water Agt	Mash	26%	0% - 75%

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