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	3160
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	2923
vedo triplo	23 L	50.48%	0.65	1.5	1.115		All Grain	2631
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	2306
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1945
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	1842
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	1540
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	1495
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	1457
Belgian Tripel	31 L	8.65%	26.54	18.6233	3.76921		BIAB	1425

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tripel	1 gal	8.22%	33.92	1.079	1.016		BIAB	4
Tripel Trouble	5.5 gal	9.59%	24.75	1.091	1.018		All Grain	2
Tripel	6 gal	8.48%	46.47	1.075	1.011		All Grain	8
St. Anthony Big Belgium	5.5 gal	9.07%	0	1.086	1.017		All Grain	9
Tropical Thunder	23 L	8.8%	33.63	1.078	1.011		All Grain	21
sour tripel 1K	1050 L	7.32%	21.48	15.9097	2.36886		All Grain	19
Jazz Robot Papa-Ya	22.5 L	8.04%	40.12	1.07	1.009		All Grain	17
Awesome Recipe	5 gal	10.19%	52.89	1.1	1.023		All Grain	17
Tripel	4.5 gal	9.32%	40.88	1.08	1.009		BIAB	17
Tripel karmeliet	21 L	7.69%	16.56	1.08	1.021		BIAB	29

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	224	Belgian	Grain	Base malt	1.6 °L	37	75%	5% - 100%
Cane Sugar	134		Sugar	Sugar	0 °L	46	12%	0% - 100%
Belgian Candi SugarClear/Blond (0L)	130		Sugar	Sugar	0 °L	38	10%	3% - 33%
Aromatic	82	Belgian	Grain	Roasted malt	38 °L	33	3%	1% - 13%
Pilsner	76	German	Grain	Base malt	1.6 °L	38	73%	13% - 100%
Pilsner	51	American	Grain	Base malt	1.8 °L	37	73%	29% - 94%
Biscuit	44	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Flaked Oats	43		Adjunct	Raw	2.2 °L	33	5%	1% - 20%
Corn SugarDextrose	39		Sugar	Sugar	0.5 °L	46	11%	3% - 25%
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	216	3.4	32%	3% - 100%
Styrian Goldings	130	5.5	35%	8% - 100%
Tettnanger	67	4.5	41%	6% - 100%
Hallertau Mittelfruh	49	2.7	32%	9% - 67%
Magnum	36	12.4	44%	11% - 100%
Hallertau Hersbrucker	33	4.6	34%	7% - 80%
East Kent Goldings	26	5.8	36%	13% - 71%
Domestic Hallertau	23	3.9	37%	14% - 100%
Northern Brewer	19	9.3	43%	17% - 67%
Sterling	18	8.7	47%	11% - 100%

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%
Aromatic Malt	2	American	Grain	Base malt	20 °L	35	100%	100% - 100%
Melanoidin	2	German	Grain	Roasted malt	25 °L	37	26%	2% - 50%
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	67	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	48	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist Ale Yeast WLP500	39	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Safbrew - Abbaye Yeast BE-256	37	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Belgian Tripel M31	27	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Belgian Ale 1214	23	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Ale Yeast WLP550	20	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Safbrew - Specialty Ale Yeast T-58	20	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ardennes 3522	17	Wyeast	Ale	0.12	High	74	65°F	85°F
Safbrew - General/Belgian Yeast S-33	14	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	31	Spice	Boil	43%	1% - 100%
Whirlfloc	30	Fining	Boil	67%	0% - 100%
Calcium Chloride	26	Water Agt	Mash	27%	0% - 100%
Gypsum	25	Water Agt	Mash	25%	0% - 100%
yeast nutrient	23	Water Agt	Boil	50%	0% - 100%
Irish moss	22	Fining	Boil	68%	11% - 100%
Sweet orange peel	20	Herb	Boil	36%	0% - 100%
Orange Peel	10	Flavor	Boil	40%	2% - 100%
Coriander Seed	8	Spice	Boil	74%	3% - 100%
Table Salt	7	Water Agt	Mash	3%	0% - 8%
Lactic Acid	6	Water Agt	Mash	70%	36% - 100%

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