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	6901
Abbay Tripel Syndicate	1050 L	9.19%	20.13	1.085	1.015		All Grain	5325
La Fin Du Monde Clone	5 gal	9.16%	24.33	1.084	1.014		All Grain	4052
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	3694
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	3599
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	3342
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	3287
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	2935
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	2515
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	1882

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Amber #2	8 L	7.96%	35	1.075	1.014		All Grain	6
20200527-Belgian Tripel-Voodoo-3	19 L	9.09%	27.27	1.087	1.018		All Grain	13
Tripel	5.5 gal	7.77%	0	1.073	1.014		All Grain	3
Belgisk trippel med honning	22 L	7.91%	23.37	1.077	1.017		All Grain	5
Awesome Recipe	20 L	9.03%	32.86	1.086	1.018		All Grain	3
Orange Belgium Tripel	5 L	9.32%	54.69	1.078	1.007		All Grain	33
Isolationist	16 L	11.64%	21.83	1.101	1.012		All Grain	8
Strict Observance Trippel	5 gal	10.71%	39.16	1.093	1.011		BIAB	26
My Wish	5.5 gal	9.22%	48.91	1.083	1.012		BIAB	5
New Abby	20 gal	9.31%	40.34	1.087	1.016		All Grain	15

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	311	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Cane Sugar	208		Sugar	sugar	0°L	46	11%	0% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	204		Sugar	sugar	0°L	38	11%	3% - 33%
German - Pilsner	118	German	Grain	base malt	1.6°L	38	74%	13% - 100%
Belgian - Aromatic	113	Belgian	Grain	roasted malt	38°L	33	3%	1% - 13%
American - Pilsner	80	American	Grain	base malt	1.8°L	37	72%	25% - 94%
Flaked Oats	67		Adjunct	raw	2.2°L	33	5%	1% - 20%
Belgian - Biscuit	64	Belgian	Grain	roasted malt	23°L	35	4%	1% - 19%
Corn Sugar - Dextrose	58		Sugar	sugar	0.5°L	42	11%	2% - 29%
Honey	52		Sugar	sugar	2°L	35	12%	1% - 100%

Hops Used In Belgian Tripel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	311	3.5	34%	3% - 100%
Styrian Goldings	186	5.5	37%	8% - 100%
Tettnanger	94	4.5	41%	6% - 100%
Hallertau Mittelfruh	74	3.75	35%	9% - 100%
Magnum	69	15	42%	5% - 100%
Hallertau Hersbrucker	45	4	36%	7% - 100%
East Kent Goldings	41	5	36%	13% - 80%
Perle	37	8.2	42%	17% - 64%
Domestic Hallertau	28	3.9	37%	13% - 100%
Yakima Chief Hops - Cascade	27	6.3	29%	10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Aromatic	8	Belgian	Grain	roasted malt	38°L	33	76%	20% - 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	60%	39% - 100%
American - Munich - Light 10L	4	American	Grain	base malt	10°L	33	68%	16% - 100%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	83%	33% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	33%	4% - 50%
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%
German - Abbey Malt	2	German	Grain	base malt	17°L	33	32%	10% - 55%

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	90	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	70	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	68	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Mangrove Jack - Belgian Tripel M31	54	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
White Labs - Trappist Ale Yeast WLP500	50	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Wyeast - Belgian Ale 1214	34	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Wyeast - Belgian Ardennes 3522	30	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	25	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	24	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°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	76	Water Agt	Mash	16%	0% - 100%
Whirlfloc	56	Water Agt	Boil	54%	0% - 100%
Lactic acid	37	Water Agt	Mash	77%	0% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	21%	0% - 100%
Epsom Salt	32	Water Agt	Mash	5%	0% - 25%
Irish Moss	27	Fining	Boil	68%	0% - 100%
Table Salt	27	Water Agt	Mash	3%	0% - 17%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	12%	0% - 100%
Wyeast - Beer Nutrient	22	Water Agt	Primary	56%	0% - 100%
Phosphoric acid	12	Water Agt	Sparge	65%	0% - 100%

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