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	4880
Abbay Tripel Syndicate	1050 L	9.19%	20.13	1.085	1.015		All Grain	4132
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	3208
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	2585
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	2505
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	2465
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	2411
Belgian Tripel	36 L	10.33%	24.75	1.081	1.006		BIAB	2271
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	2066
La Fin Du Monde Clone	5 gal	9.16%	24.33	1.084	1.014		All Grain	1894

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
"Winning"	5 gal	9.11%	36.04	1.083	1.013		All Grain	7
Tripel 2020	6 gal	10.52%	43.93	1.096	1.016		All Grain	16
HG - 1 BBL Belgian Trippel	37 gal	10.05%	48.46	1.093	1.017		All Grain	13
Trippel	5 gal	9.88%	25.77	1.089	1.014		All Grain	40
VC TRIPEL	10 gal	9.2%	29.86	1.085	1.015		All Grain	36
Belgian Tripel - Chimay	7.5 gal	8.4%	42.39	1.078	1.014		BIAB	30
PB Tripel	110 gal	9.5%	33.96	1.083	1.010		All Grain	47
Belgian	4 gal	9.22%	25.59	1.077	1.011		All Grain	29
Grand Order Tripel	14 L	8.73%	32.43	1.080	1.013		BIAB	58
Golden Monkey Clone	5 gal	9.95%	30.9	1.090	1.014		All Grain	48

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	281	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	179		Sugar	sugar	0°L	38	11%	3% - 33%
Cane Sugar	177		Sugar	sugar	0°L	46	12%	0% - 100%
German - Pilsner	102	German	Grain	base malt	1.6°L	38	74%	13% - 100%
Belgian - Aromatic	101	Belgian	Grain	roasted malt	38°L	33	3%	1% - 13%
American - Pilsner	62	American	Grain	base malt	1.8°L	37	71%	25% - 94%
Flaked Oats	59		Adjunct	raw	2.2°L	33	5%	1% - 20%
Belgian - Biscuit	55	Belgian	Grain	roasted malt	23°L	35	4%	1% - 14%
Corn Sugar - Dextrose	48		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	283	3.5	33%	3% - 100%
Styrian Goldings	174	5.5	36%	8% - 100%
Tettnanger	83	4.5	40%	6% - 100%
Hallertau Mittelfruh	61	3.75	34%	9% - 100%
Magnum	54	15	43%	6% - 100%
Hallertau Hersbrucker	39	4	36%	7% - 100%
East Kent Goldings	36	5	35%	13% - 80%
Perle	31	8.2	41%	18% - 64%
Domestic Hallertau	25	3.9	36%	13% - 100%
Northern Brewer	21	7.8	44%	17% - 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%
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 - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	78%	33% - 100%
German - Melanoidin	2	German	Grain	roasted malt	25°L	37	26%	2% - 50%
American - Aromatic Malt	2	American	Grain	base malt	20°L	35	100%	100% - 100%
United Kingdom - Pilsen	2	United Kingdom	Grain	base malt	1.8°L	36	61%	43% - 78%

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	81	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	64	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	50	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Mangrove Jack - Belgian Tripel M31	46	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
White Labs - Trappist Ale Yeast WLP500	46	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Wyeast - Belgian Ale 1214	30	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Wyeast - Belgian Ardennes 3522	25	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	24	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Ale Yeast WLP550	23	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	63	Water Agt	Mash	21%	0% - 100%
Whirlfloc	46	Water Agt	Mash	56%	0% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	21%	0% - 100%
Lactic acid	25	Water Agt	Mash	79%	0% - 100%
Irish Moss	25	Fining	Boil	68%	0% - 100%
Table Salt	23	Water Agt	Mash	3%	0% - 17%
Epsom Salt	22	Water Agt	Mash	5%	0% - 20%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	12%	0% - 45%
Phosphoric acid	11	Water Agt	Mash	62%	0% - 100%
Chalk	11	Water Agt	Mash	18%	0% - 75%

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