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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 11060
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 10848
Tripel Karmeliet Original 17th Century recipe
6 gal 9.02% 46.36 1.090 1.022
All Grain 8611
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 5751
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 5591
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 4492
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 4456
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 3653
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 3593
26C1. Belgian Tripel
5.5 gal 9.11% 43.79 1.083 1.014
All Grain 2955

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
6 gal 9.04% 23.45 1.080 1.012
All Grain 10
Awesome Recipe
3 gal 8.69% 32.53 1.075 1.009
All Grain 18
BdK Saffron Tripel
12 L 8.95% 36.17 1.077 1.008
Partial Mash 61
Tripel Tap
21 L 8.44% 47.4 1.080 1.016
extract 31
Brewpub Tripel
120 gal 8.79% 44.06 1.072 1.005
All Grain 33
Trippel
5.5 gal 9.17% 47.36 1.088 1.018
All Grain 41
Trappist Heather Tripel
6 gal 9.38% 82.69 1.091 1.020
extract 86
triple
20 L 8.71% 0 1.091 1.024
All Grain 68
3 Monks
10 gal 7.33% 0 1.074 1.018
All Grain 47
Tripel K clone
5.5 gal 8.13% 20.96 1.078 1.016
All Grain 46

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 317 Belgian Grain base malt 1.6°L
37 73% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 238 Sugar sugar 0°L
38 11% 2% - 33%
Cane Sugar 235 Sugar sugar 0°L
46 11% 0% - 100%
Belgian - Aromatic 116 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 109 German Grain base malt 1.6°L
38 73% 12% - 100%
American - Pilsner 81 American Grain base malt 1.8°L
37 74% 25% - 100%
Flaked Oats 78 Adjunct raw 2.2°L
33 5% 1% - 20%
Corn Sugar - Dextrose 61 Sugar sugar 0.5°L
42 10% 2% - 25%
Belgian - Biscuit 61 Belgian Grain roasted malt 23°L
35 4% 1% - 14%
Aromatic Malt 56 Grain specialty malt 20°L
35 3% 1% - 23%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 360 3.5 34% 3% - 100%
Styrian Goldings 207 5.5 37% 8% - 100%
Tettnanger 106 4.5 42% 6% - 100%
Hallertau Mittelfruh 87 3.75 34% 9% - 100%
Artisan - Magnum 78 9.9 41% 3% - 100%
Hallertau Hersbrucker 48 4 36% 7% - 100%
East Kent Goldings 42 5 35% 13% - 80%
Perle 40 8.2 40% 17% - 100%
Domestic Hallertau 28 3.9 35% 11% - 100%
Northern Brewer 27 7.8 43% 17% - 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 71% 20% - 100%
Belgian - CaraVienne 6 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%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 83% 33% - 100%
Belgian - Biscuit 4 Belgian Grain roasted malt 23°L
35 32% 4% - 50%
Aromatic Malt 3 Grain specialty malt 20°L
35 100% 100% - 100%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 83% 50% - 100%
American - Victory 3 American Grain roasted malt 28°L
34 40% 6% - 100%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%

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 105 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 84 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 74 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 61 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Monastary Ale Yeast WLP500 50 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 37 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 35 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 33 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - General/Belgian Yeast S-33 28 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 28 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 123 Water Agt Mash 14% 0% - 100%
Whirlfloc 72 Other Boil 54% 0% - 100%
Epsom Salt 59 Water Agt Mash 4% 0% - 21%
Lactic acid 58 Water Agt Mash 75% 0% - 100%
Calcium Chloride (dihydrate) 56 Water Agt Mash 15% 0% - 100%
Irish Moss 34 Fining Boil 59% 0% - 100%
Calcium Chloride (dihydrate) 32 Water Agt Mash 22% 0% - 100%
Table Salt 28 Water Agt Mash 3% 0% - 17%
Phosphoric acid 28 Water Agt Sparge 67% 0% - 100%
Wyeast - Beer Nutrient 22 Water Agt Boil 49% 0% - 100%

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