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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 4367
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 3750
Westmalle Tripel Clone
6 gal 9.37% 40.4 1.079 1.008
All Grain 3658
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 3023
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2359
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 2313
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 2146
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 2141
Belgian Tripel
36 L 10.33% 24.75 1.081 1.006
BIAB 2038
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 1894

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Workshop Tripel
25 L 8.81% 34.36 1.078 1.011
BIAB 6
Golden Falcon Tripel
5 gal 7.71% 35.51 1.076 1.017
BIAB 3
Awesome Recipe
5.5 gal 8.08% 49.03 1.081 1.019
BIAB 17
BMB Belgian Tripel
155 gal 8.49% 39.49 1.081 1.017
All Grain 25
Awesome Recipe
155 gal 7.07% 0 1.067 1.013
All Grain 14
Tripel7
25 L 8.42% 35.61 1.078 1.014
All Grain 26
Apres L'extremite
5.5 gal 10.38% 38.12 1.100 1.021
BIAB 16
Saffron Tripel
8 gal 9.52% 35.54 1.089 1.017
All Grain 26
Pseudo Trip
4.6 gal 7.11% 42.34 1.066 1.011
All Grain 12
Awesome Recipe
20 L 8.47% 0 1.080 1.015
All Grain 25

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 260 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 167 Sugar sugar 0°L
38 11% 3% - 33%
Cane Sugar 160 Sugar sugar 0°L
46 12% 0% - 100%
Belgian - Aromatic 96 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 96 German Grain base malt 1.6°L
38 72% 13% - 100%
American - Pilsner 61 American Grain base malt 1.8°L
37 71% 29% - 94%
Flaked Oats 52 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 52 Belgian Grain roasted malt 23°L
35 4% 1% - 14%
Corn Sugar - Dextrose 46 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 263 3.5 33% 3% - 100%
Styrian Goldings 158 5.5 36% 8% - 100%
Tettnanger 81 4.5 41% 6% - 100%
Hallertau Mittelfruh 60 3.75 35% 9% - 100%
Magnum 48 15 44% 6% - 100%
Hallertau Hersbrucker 36 4 38% 7% - 100%
Perle 31 8.2 41% 18% - 64%
East Kent Goldings 31 5 35% 13% - 71%
Domestic Hallertau 24 3.9 36% 13% - 100%
Northern Brewer 22 7.8 42% 14% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 6 Belgian Grain roasted malt 38°L
33 81% 40% - 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 52% 20% - 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%
United Kingdom - Pilsen 2 United Kingdom Grain base malt 1.8°L
36 61% 43% - 78%
American - Aromatic Malt 2 American Grain base malt 20°L
35 100% 100% - 100%
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 78 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 59 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 51 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 42 White Labs Ale High Med-Low 77.5% 65°F 72°F
Mangrove Jack - Belgian Tripel M31 38 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 23 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Belgian Ale Yeast WLP550 22 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 21 Fermentis / Safale Ale 0.115 High 70% 54°F 77°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 53 Water Agt Mash 19% 0% - 100%
Whirlfloc 41 Water Agt Mash 59% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 21% 0% - 100%
Irish Moss 23 Fining Boil 69% 11% - 100%
Lactic acid 20 Water Agt Mash 74% 0% - 100%
Table Salt 18 Water Agt Mash 3% 0% - 17%
Epsom Salt 18 Water Agt Mash 6% 0% - 20%
Calcium Chloride (dihydrate) 11 Water Agt Mash 9% 0% - 35%
Chalk 8 Water Agt Mash 22% 0% - 75%
Phosphoric acid 8 Water Agt Mash 64% 0% - 100%

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