Trappist Ale - Belgian Tripel

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	2729
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	2632
vedo triplo	23 L	50.48%	0.65	1.5	1.115		All Grain	2473
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	1912
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1813
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	1684
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	1328
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	1320
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	1278
Belgian Tripel	31 L	8.65%	26.54	18.6233	3.76921		BIAB	1198

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tripel 2	16.5 gal	7.81%	39.98	1.077	1.018		All Grain	5
Ale-Belgian Tripel	2.5 gal	9.35%	32.88	1.083	1.012		BIAB	4
Awesome Recipe	20 L	8.32%	29.96	1.075	1.011		All Grain	10
Tripel Gruit	22 L	9.27%	0	1.084	1.014		extract	27
Drunken Wives	6 gal	3.86%	0	1.039	1.01		All Grain	6
'Malle-Adjusted	1 gal	8.26%	41.11	17.2848	2.80008		BIAB	9
Golden Graham Tripel	16 gal	6.78%	16.92	1.066	1.014		All Grain	13
Typical Tripel	5.5 gal	9.4%	39.66	1.084	1.012		All Grain	14
Belgian Tripel	5.5 gal	8.83%	36.15	1.083	1.016		All Grain	24
Westmalle clone	21.3 L	8.72%	41.66	1.08	1.013		All Grain	11

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	209	Belgian	Grain	Base malt	1.6 °L	37	75%	6% - 100%
Cane Sugar	126		Sugar	Sugar	0 °L	46	12%	0% - 100%
Belgian Candi SugarClear/Blond (0L)	124		Sugar	Sugar	0 °L	38	10%	2% - 33%
Aromatic	76	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 13%
Pilsner	68	German	Grain	Base malt	1.6 °L	38	73%	13% - 100%
Pilsner	48	American	Grain	Base malt	1.8 °L	37	73%	29% - 94%
Flaked Oats	42		Adjunct	Raw	2.2 °L	33	5%	1% - 15%
Corn SugarDextrose	39		Sugar	Sugar	0.5 °L	46	11%	3% - 25%
Biscuit	39	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Belgian Candi SyrupClear (0L)	38		Sugar	Sugar	0 °L	32	11%	0% - 32%

Hops Used In Belgian Tripel Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	204	3.3	32%	3% - 100%
Styrian Goldings	127	5.5	36%	8% - 100%
Tettnanger	62	4.5	41%	6% - 100%
Hallertau Mittelfruh	46	4	33%	9% - 83%
Hallertau Hersbrucker	33	4.6	34%	7% - 80%
Magnum	33	14.5	42%	11% - 100%
East Kent Goldings	23	5.3	34%	13% - 67%
Domestic Hallertau	20	3.9	34%	14% - 75%
Sterling	17	8.7	48%	25% - 100%
Perle	17	5.7	42%	21% - 64%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	5	Belgian	Grain	Base malt	1.6 °L	37	52%	20% - 100%
Aromatic	5	Belgian	Grain	Roasted malt	38 °L	33	77%	40% - 100%
CaraVienne	5	Belgian	Grain	Crystal malt	20 °L	34	56%	11% - 100%
Munich - Light 10L	4	American	Grain	Base malt	10 °L	33	68%	16% - 100%
Caramel / Crystal 10L	4	American	Grain	Crystal malt	10 °L	35	83%	50% - 100%
Biscuit	3	Belgian	Grain	Roasted malt	23 °L	35	33%	4% - 50%
Carapils (Dextrine Malt)	3	American	Grain	Crystal malt	1.8 °L	33	78%	33% - 100%
Pilsen	2	United Kingdom	Grain	Base malt	1.8 °L	36	61%	43% - 78%
Aromatic Malt	2	American	Grain	Base malt	20 °L	35	100%	100% - 100%
Caramel / Crystal 40L	2	American	Grain	Crystal malt	40 °L	34	75%	50% - 100%

Yeasts Used In Belgian Tripel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Trappist High Gravity 3787	64	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	42	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist Ale Yeast WLP500	37	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Safbrew - Abbaye Yeast BE-256	36	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Belgian Tripel M31	26	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Belgian Ale 1214	22	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Safbrew - Specialty Ale Yeast T-58	18	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ale Yeast WLP550	17	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Belgian Ardennes 3522	14	Wyeast	Ale	0.12	High	74	65°F	85°F
Safbrew - General/Belgian Yeast S-33	13	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Strong Ale 1388	12	Wyeast	Ale	0.12	Low	76	64°F	80°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
coriander	29	Flavor	Boil	44%	1% - 100%
Whirlfloc	27	Fining	Boil	66%	0% - 100%
yeast nutrient	23	Other	Boil	49%	0% - 100%
Irish Moss	22	Other	Boil	68%	11% - 100%
Gypsum	22	Water Agt	Mash	26%	0% - 100%
Calcium Chloride	21	Water Agt	Mash	27%	0% - 100%
Sweet Orange Peel	17	Flavor	Boil	39%	1% - 100%
Orange Peel	9	Spice	Boil	38%	2% - 100%
Coriander Seed	8	Spice	Boil	74%	3% - 100%
Table Salt	7	Water Agt	Mash	3%	0% - 8%
Protafloc	7	Fining	Boil	45%	0% - 100%

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