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	12200
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	7378
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	6750
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	5022
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	4752
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	4631
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	3930
26C1. Belgian Tripel	5.5 gal	9.11%	43.79	1.083	1.014		All Grain	3517
Tripel	5.25 gal	8.72%	26.31	1.080	1.013		All Grain	1778
Honey Tripel	5.75 gal	8.67%	38.98	1.081	1.015		All Grain	1771

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Orval kloon C	25 L	6.3%	35.55	1.059	1.011		All Grain	8
Barrel Aging Tripel met Pa	30 L	10.05%	48.1	1.091	1.014		All Grain	30
Bronze Bonobo	3.5 gal	8.44%	68.79	1.080	1.016		All Grain	18
trips	5.5 gal	8.91%	34.71	1.082	1.014		All Grain	33
(TRIPEL) Karmeliet and Delirium Fusion	24 L	9.2%	27.52	1.080	1.010		All Grain	66
Tripel Rafa	20 L	8.08%	0	1.068	1.006		extract	37
Tripel Rafa	20 L	4.99%	0	1.051	1.013		All Grain	46
Belgian Trippel	42 L	9.09%	31.65	1.077	1.007		All Grain	40
Awesome Recipe	20 L	4.79%	0	1.049	1.012		Partial Mash	174
Atonement	11 gal	7.29%	31.87	1.067	1.011		All Grain	39

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	400	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	345		Sugar	sugar	0°L	38	11%	2% - 33%
Cane Sugar	336		Sugar	sugar	0°L	46	11%	0% - 100%
Belgian - Aromatic	146	Belgian	Grain	roasted malt	38°L	33	4%	1% - 86%
German - Pilsner	138	German	Grain	base malt	1.6°L	38	74%	12% - 100%
Flaked Oats	103		Adjunct	raw	2.2°L	33	5%	1% - 20%
American - Pilsner	102	American	Grain	base malt	1.8°L	37	72%	15% - 100%
Corn Sugar - Dextrose	85		Sugar	sugar	0.5°L	42	10%	2% - 27%
Aromatic Malt	84		Grain	specialty malt	20°L	35	5%	1% - 90%
Belgian - Biscuit	76	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	475	3.5	34%	3% - 100%
Styrian Goldings	266	5.5	38%	8% - 100%
Tettnanger	139	4.5	42%	6% - 100%
Hallertau Mittelfruh	113	3.75	35%	9% - 100%
Magnum	96	15	40%	5% - 100%
East Kent Goldings	57	5	34%	11% - 80%
Hallertau Hersbrucker	54	4	35%	7% - 100%
Perle	50	8.2	40%	17% - 100%
Domestic Hallertau	34	3.9	34%	11% - 100%
Cascade	33	7	35%	10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Aromatic	9	Belgian	Grain	roasted malt	38°L	33	65%	20% - 100%
Belgian - CaraVienne	7	Belgian	Grain	crystal malt	20°L	34	50%	11% - 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%
Belgian - Biscuit	5	Belgian	Grain	roasted malt	23°L	35	36%	4% - 50%
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%
Belgian - Cara 20L	3	Belgian	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	112	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	110	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	99	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	65	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Ardennes 3522	54	Wyeast	Ale	0.12	High	74%	65°F	85°F
Wyeast - Belgian Ale 1214	46	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	45	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	36	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	35	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	176	Water Agt	Mash	12%	0% - 100%
Whirlfloc	97	Water Agt	Mash	55%	0% - 100%
Lactic acid	95	Water Agt	Mash	72%	0% - 100%
Calcium Chloride (dihydrate)	89	Water Agt	Mash	12%	0% - 100%
Epsom Salt	88	Water Agt	Mash	5%	0% - 45%
Irish Moss	49	Fining	Boil	56%	0% - 100%
Phosphoric acid	40	Water Agt	Mash	70%	0% - 100%
Table Salt	35	Water Agt	Mash	2%	0% - 17%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	13%	0% - 100%
Coriander Seed	34	Flavor	Boil	29%	0% - 100%

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