Trappist Ale - Belgian Tripel
BJCP Style GuideTop 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 | 9137 | |
La Fin Du Monde Clone |
5 gal | 9.16% | 24.33 | 1.084 | 1.014 | All Grain | 7484 | |
Abbay Tripel Syndicate |
1050 L | 9.19% | 20.13 | 1.085 | 1.015 | All Grain | 6683 | |
Tripel T-58 |
5.5 gal | 7.11% | 20.8 | 1.075 | 1.021 | All Grain | 4817 | |
Tripel Karmeliet Original 17th Century recipe |
6 gal | 9.02% | 46.36 | 1.090 | 1.022 | All Grain | 4711 | |
Chimay White |
31 L | 7.98% | 28.4 | 1.075 | 1.014 | All Grain | 4536 | |
vedo triplo |
23 L | 50.48% | 0.65 | 1.500 | 1.115 | All Grain | 4062 | |
Horehound Tripel |
6.5 gal | 8.39% | 31.76 | 1.084 | 1.020 | All Grain | 3888 | |
Le Freak Clone |
12 gal | 8.08% | 143.32 | 1.080 | 1.018 | All Grain | 3032 | |
La Trappe Quad clone |
23 L | 8.13% | 15.36 | 1.071 | 1.009 | All Grain | 2760 |
Newest Belgian Tripel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Triple |
5.5 gal | 7.53% | 33.13 | 1.071 | 1.014 | All Grain | 24 | |
Belgian Tripel (M Harold) |
5.5 gal | 5.43% | 0 | 1.055 | 1.014 | All Grain | 20 | |
KCJS Tripel |
10 gal | 8.89% | 31.54 | 1.078 | 1.010 | All Grain | 15 | |
Trippel |
27 L | 9.93% | 35.85 | 1.083 | 1.008 | All Grain | 17 | |
TRIPPEL MAILLARDA |
25 L | 9.64% | 35.57 | 1.080 | 1.007 | All Grain | 11 | |
triple cacatus |
10 L | 8.09% | 36.9 | 1.072 | 1.011 | All Grain | 7 | |
triple cacatus |
10 L | 7.81% | 0 | 1.079 | 1.020 | All Grain | 11 | |
Karmeliet |
5.5 gal | 8.72% | 23.4 | 1.088 | 1.021 | All Grain | 27 | |
triple |
24 L | 9.97% | 28.92 | 1.090 | 1.014 | All Grain | 24 | |
M Harolds Belgian Tripel |
5.5 gal | 8.61% | 18.93 | 1.081 | 1.015 | All Grain | 20 |
Fermentables Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Pilsner | 251 | Belgian | Grain | base malt |
1.6°L
|
37 | 73% | 6% - 100% |
Cane Sugar | 161 | Sugar | sugar |
0°L
|
46 | 11% | 0% - 100% | |
Belgian Candi Sugar - Clear/Blond (0L) | 152 | Sugar | sugar |
0°L
|
38 | 11% | 2% - 33% | |
Belgian - Aromatic | 92 | Belgian | Grain | roasted malt |
38°L
|
33 | 3% | 1% - 13% |
German - Pilsner | 88 | German | Grain | base malt |
1.6°L
|
38 | 74% | 17% - 100% |
American - Pilsner | 59 | American | Grain | base malt |
1.8°L
|
37 | 71% | 25% - 91% |
Flaked Oats | 56 | Adjunct | raw |
2.2°L
|
33 | 5% | 1% - 20% | |
Belgian - Biscuit | 46 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 14% |
Corn Sugar - Dextrose | 44 | Sugar | sugar |
0.5°L
|
42 | 11% | 2% - 25% | |
Candi Syrup - Belgian Candi Syrup - Clear (0L) | 39 | Sugar | sugar |
0°L
|
32 | 12% | 0% - 32% |
Hops Used In Belgian Tripel Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 252 | 3.5 | 33% | 3% - 100% |
Styrian Goldings | 158 | 5.5 | 36% | 8% - 100% |
Tettnanger | 74 | 4.5 | 40% | 6% - 100% |
Hallertau Mittelfruh | 59 | 3.75 | 34% | 9% - 100% |
Magnum | 50 | 15 | 42% | 5% - 100% |
Hallertau Hersbrucker | 40 | 4 | 38% | 7% - 100% |
East Kent Goldings | 32 | 5 | 36% | 13% - 100% |
Perle | 29 | 8.2 | 39% | 17% - 64% |
Domestic Hallertau | 25 | 3.9 | 37% | 13% - 100% |
Cascade | 21 | 7 | 32% | 10% - 100% |
Steeping Grains Used In Belgian Tripel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Aromatic | 6 | Belgian | Grain | roasted malt |
38°L
|
33 | 81% | 40% - 100% |
Belgian - CaraVienne | 5 | Belgian | Grain | crystal malt |
20°L
|
34 | 56% | 11% - 100% |
Belgian - Pilsner | 4 | Belgian | Grain | base malt |
1.6°L
|
37 | 60% | 39% - 100% |
Munich - Light 10L | 4 | Grain | specialty malt |
10°L
|
33 | 56% | 16% - 100% | |
American - Carapils (Dextrine Malt) | 3 | American | Grain | crystal malt |
1.8°L
|
33 | 78% | 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% |
United Kingdom - Pilsen | 2 | United Kingdom | Grain | base malt |
1.8°L
|
36 | 61% | 43% - 78% |
Aromatic Malt | 2 | Grain | specialty malt |
20°L
|
35 | 100% | 100% - 100% | |
American - Victory | 2 | American | Grain | roasted malt |
28°L
|
34 | 53% | 6% - 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 | 83 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
White Labs - Abbey Ale Yeast WLP530 | 54 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 47 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
White Labs - Monastary Ale Yeast WLP500 | 39 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Mangrove Jack - Belgian Tripel M31 | 39 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
Wyeast - Belgian Ale 1214 | 28 | 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 | 21 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
White Labs - Belgian Ale Yeast WLP550 | 21 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 16 | 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 | 59 | Water Agt | Mash | 10% | 0% - 100% |
Whirlfloc | 44 | Fining | Boil | 55% | 0% - 100% |
Calcium Chloride (dihydrate) | 31 | Water Agt | Mash | 20% | 0% - 100% |
Lactic acid | 30 | Water Agt | Mash | 78% | 0% - 100% |
Epsom Salt | 26 | Water Agt | Mash | 4% | 0% - 19% |
Irish Moss | 23 | Fining | Boil | 63% | 0% - 100% |
Table Salt | 23 | Water Agt | Mash | 2% | 0% - 17% |
Calcium Chloride (dihydrate) | 22 | Water Agt | Mash | 4% | 0% - 35% |
Wyeast - Beer Nutrient | 14 | Water Agt | Boil | 59% | 1% - 100% |
Phosphoric acid | 12 | Water Agt | Sparge | 65% | 0% - 100% |