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	3463
Abbay Tripel Syndicate	1050 L	9.19%	20.13	1.085	1.015		All Grain	3155
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	2793
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	2625
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	2056
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	1969
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	1729
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	1668
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	1613
Belgian Tripel	36 L	9.21%	24.46	1.081	1.015		BIAB	1570

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sugardabbey Tripel	16 L	8.2%	29.63	1.075	1.013		BIAB	1
Wicked Tripel	6 gal	7.92%	40.08	1.075	1.015		All Grain	17
Belgian Tripel	23 L	8.87%	32.76	1.081	1.013		All Grain	7
belgian tripel	20 gal	0.82%	0	1.008	1.002		BIAB	5
Tripel 2014	5.5 gal	9.22%	25.48	1.083	1.013		All Grain	20
trippel	5.5 gal	8.07%	44.03	1.080	1.018		All Grain	15
Tripped tripel	11 L	9.42%	29.16	1.082	1.010		All Grain	15
Tarantula Monk	5 L	9.66%	26.16	1.082	1.008		All Grain	9
Westvleteren 12 Clone	20.8 L	9.02%	40.41	1.083	1.014		All Grain	44
Belgian Tripel	10 L	8.32%	36.42	1.082	1.019		All Grain	31

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	241	Belgian	Grain	base malt	1.6°L	37	75%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	140		Sugar	sugar	0°L	38	10%	3% - 33%
Cane Sugar	140		Sugar	sugar	0°L	46	12%	0% - 100%
Belgian - Aromatic	87	Belgian	Grain	roasted malt	38°L	33	3%	1% - 13%
German - Pilsner	82	German	Grain	base malt	1.6°L	38	72%	13% - 100%
American - Pilsner	50	American	Grain	base malt	1.8°L	37	73%	29% - 94%
Flaked Oats	48		Adjunct	raw	2.2°L	33	5%	1% - 20%
Belgian - Biscuit	45	Belgian	Grain	roasted malt	23°L	35	4%	1% - 13%
Corn Sugar - Dextrose	42		Sugar	sugar	0.5°L	46	11%	3% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L)	41		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	232	3.5	33%	3% - 100%
Styrian Goldings	133	5.5	35%	8% - 100%
Tettnanger	72	4.5	41%	6% - 100%
Hallertau Mittelfruh	52	3.75	32%	9% - 100%
Magnum	41	15	45%	6% - 100%
Hallertau Hersbrucker	34	4	35%	7% - 80%
East Kent Goldings	29	5	36%	13% - 71%
Domestic Hallertau	24	3.9	36%	13% - 100%
Perle	21	8.2	43%	21% - 64%
Northern Brewer	19	7.8	43%	17% - 67%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	5	Belgian	Grain	base malt	1.6°L	37	52%	20% - 100%
Belgian - Aromatic	5	Belgian	Grain	roasted malt	38°L	33	77%	40% - 100%
Belgian - CaraVienne	5	Belgian	Grain	crystal malt	20°L	34	56%	11% - 100%
American - Munich - Light 10L	4	American	Grain	base malt	10°L	33	68%	16% - 100%
American - Caramel / Crystal 10L	4	American	Grain	crystal malt	10°L	35	83%	50% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	33%	4% - 50%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	78%	33% - 100%
American - Aromatic Malt	2	American	Grain	base malt	20°L	35	100%	100% - 100%
German - Melanoidin	2	German	Grain	roasted malt	25°L	37	26%	2% - 50%
American - Caramel / Crystal 40L	2	American	Grain	crystal malt	40°L	34	75%	50% - 100%

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	69	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	53	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Trappist Ale Yeast WLP500	41	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256	40	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Mangrove Jack - Belgian Tripel M31	34	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ale 1214	24	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Wyeast - Belgian Ardennes 3522	20	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Belgian Ale Yeast WLP550	20	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	19	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33	18	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	38	Water Agt	Mash	21%	0% - 100%
Calcium Chloride	37	Water Agt	Mash	22%	0% - 100%
Whirlfloc	34	Fining	Boil	60%	0% - 100%
Irish Moss	22	Fining	Boil	68%	11% - 100%
Epsom Salt	13	Water Agt	Mash	10%	0% - 43%
Lactic acid	12	Water Agt	Mash	63%	0% - 100%
Table Salt	10	Water Agt	Mash	3%	0% - 9%
Phosphoric acid	7	Water Agt	Sparge	60%	0% - 100%
Chalk	6	Water Agt	Mash	30%	1% - 75%
Magnesium Chloride	5	Water Agt	Mash	3%	0% - 10%

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